Caramel Pudding

Ingredients:
1 can Milkmaid sweetened Condensed Milk
2 Medium eggs
1 can cold water
2 Teaspoons Vanilla Essense
Caramel
3 tablespoons White Sugar
3 tablespoons water

First caramalise the sugar in a saucepan with the 3 tablespoons of water. Allow sugar to brown, but do not allow it to burn. Pour the caramalised sugar into a clean pyrex bowl that has been rubbed with butter.

Empty the condensed milk into a bowl, add the cold water and lightly beaten eggs. Stir. Heat on top of stove. But do not allow it to boil over. Remove from stove and add vanilla. Empty contents into the pyrex bowl with caramelised sugar at the bottom. Cover bowl with a stainless steel lid or tin foil and put it in a steamer. Steam for about 45 minutes. Cool.

This may be refrigerated overnight and eaten the next day.