Cake Rusk Caramel Pudding

Ingredients
For Caramel
Sugar ½ cup
For Pudding
Cake rusk 8 slices
Milk 2 to 2 1/2 cups
Eggs 3
Sugar 4 tbsp or to taste
Vanilla essence ¼ tsp

Method
For Caramel: Melt sugar in a pan until caramelizes. Pour it in mould.
For Pudding: Soak cake rusk in 1 cup milk until soft about 8-10 minutes.
Now put soaked cake rusk, remaining milk, eggs, sugar and vanilla essence in blander and blend until everything incorporate.
Pour in pudding mould. Add water in baking tray about 2 inches up and place pudding mould in water and bake at 180 degree C for 40 minutes.
Turn over in platter and serve.