Add sugar, water and vinegar in a pan and heat without stirring till a nice amber coloured caramel is achieved.
Carefully pour the caramel into a ramekin.
While the caramel cools, combine milk, sugar and custard powder in a saucepan set over medium heat and whisk continuously so no lumps form. Continue cooking the custard and remove from heat once it starts to thicken.
Pour the custard on top of the caramel and let it chill in the refrigerator for at least 4 hours or until the pudding sets completely.
Once the custard is set, demould it carefully on a plate and enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/creme-caramel-pudding/