0. For the caramel: Pour the sugar into a small saucepan and cook over low heat until golden brown, then remove from the heat. Pour in the water, stirring vigorously until the sugar dissolves and becomes liquid. While still warm, pour the caramel into the mold, covering the sides as well, or into individual molds.

1. For the pudding: Combine the sugar, eggs, and starch in a bowl and beat with an electric mixer until creamy and almost white. In a small saucepan, heat the milk and slowly pour it over the eggs, stirring constantly. Add the vanilla essence. Pour the mixture into a saucepan and return to the heat. Stir well with a wooden spoon or a hand whisk until the mixture begins to thicken. Stir frequently to prevent lumps from forming.

2. Pour into the molds where you previously poured the caramel, which will now be cold and solidified. Refrigerate until ready to serve; 3 or 4 hours will be enough for the caramel pudding to firm up. Before serving, remove from the refrigerator and invert the molds onto individual plates.