Caramel Pudding

Preheat the oven

Sprinkle the sugar evenly at the bottom of a skillet

Cook slowly over low heat, stirring with a wooden spoon until the sugar dissolves and turns golden brown

Do not let the sauce darken, as it may become bitter

Immediately pour into a pudding mold of about 20 cm in diameter and 5 cm in height

Incline the mold to cover the entire inner surface with the sauce

Let cool

In a large bowl, beat the eggs with sugar, salt, and vanilla extract until well mixed but not foamy

Reserve 1 cup of this mixture for later use

Pour into the prepared mold

Place the mold in an oven dish

Put the dish in the oven

Add the reserved egg mixture (this is to prevent it from spilling when putting it in the oven)

Add hot water to the dish, including inside the mold's hole

Bake in a water bath for about 1 hour or until the pudding comes out clean when inserting a knife 2 cm from the edge

Remove the mold from the hot water and let cool well

Put it in the refrigerator and let it sit for 1 hour

(The pudding can be made ahead of time.) To unmold, gently loosen the edges by passing a knife or spatula around the pudding

Place the plate, on which it will be served, upside down over the pudding mold

Turn and carefully shake to release the pudding

Garnish with fruit to taste

Serve 6-8 portions.