Preheat your oven to 300°F (150°C) and prepare five 4-ounce glass jars or ramekins by placing them on a baking tray.

In a saucepan, combine the sugar and 1 teaspoon of water over medium heat, stirring constantly until it turns deep amber, about 8-10 minutes. Carefully add the remaining water.

Boil water in a kettle for the water bath while preparing the pudding mixture. Set aside a large baking pan.

In a mixing bowl, whisk the eggs and egg yolk until frothy. In a separate saucepan, heat the whole milk, heavy cream, and sugar over medium-low heat until the sugar dissolves. Stir in the vanilla.

Gradually pour the warm milk mixture into the whisked eggs while whisking constantly. Strain through a fine sieve into a measuring cup.

Pour the strained custard mixture over the caramel in each jar. Place the jars in the baking pan and add boiling water halfway up the sides.

Bake for 30-35 minutes until the edges set and the center jiggles slightly.

Cool the jars on a wire rack. Once at room temperature, cover and refrigerate for at least 3 hours.

To serve, invert each jar onto a plate and enjoy the custard with caramel.