Caramel Pudding

Method

1. First, pour caramel into the bottom of the dish you will use for the pudding and set it aside. To make the caramel, heat 3 tablespoons of sugar and 1 tablespoon of water in a pan over low heat. Within a few minutes the water will evaporate and the mixture will turn a nut-brown color. Immediately spread it evenly across the bottom of the pudding dish. You must spread the caramel while it is still hot; once it cools it will stick to the bottom of the dish.
2. In another pot, heat the milk with the cardamom, cinnamon, and bay leaf. These spices remove the raw egg smell and make the pudding more flavorful. You can use vanilla extract instead if you prefer. When the milk comes to a boil, remove the pot from the heat, strain out the spices, and let the milk cool to lukewarm. It should be warm enough that you can dip a finger in and hold it there comfortably for a while. Beat the two eggs well with a whisk or fork. Then combine the eggs, milk, and remaining sugar and beat until smooth.
3. Pour this mixture into the pudding dish and place the dish inside a larger pot. Add water to the larger pot, making sure it comes halfway up the sides of the pudding dish. Bake in an oven preheated to 150°C for 50 minutes. You can also cook it on the stovetop over low heat if you prefer.
4. To check whether the pudding is done, insert a toothpick into the center and pull it out. If no wet batter clings to the toothpick, the pudding is ready. Remove it from the oven and let it cool. Finally, loosen the edges with a knife and invert it onto another dish. Cut into slices and serve.