Caramel Pudding Cream

INGREDIENTS:

70 g (1/3 cup) sugar
20 mL (1 1/3 tbsp.) water
15 mL hot water
4 eggs
2 egg yolks
70g (20g+50g) sugar
420 mL (1 3/4 cups) milk
1 teaspoon vanilla extract
100 ml (1/2 cup) heavy cream
5 g (1 1/4 teaspoons) sugar
1/2 teaspoon vanilla extract

DIRECTIONS:

In a saucepan add sugar and water, once caramelized add hotter
the water. Transfer to the pan and let cool.
In another saucepan, add sugar, milk and vanilla extract, mix until dissolved.
In another bowl, mix eggs with egg yolks and sugar.
Pour in the cooled milk.
Strain it and transfer it to the pan.
Cover with aluminum foil and bake at 150°C (300°F) for 50 minutes.