Pour out the milk, rinse the cans with the water, add the caramel, vanilla and granulated sugar.

Remove from the heat, add the caramel and the cream, strain, add the vanilla, cool, and freeze.

Heat the milk in a double boiler, add the caramel to the milk, and then cool the mixture.

If you are going to add the caramel topping, the pudding must be chilled before you add the sugar.

Then, add the caramel.

Add the caramel essence and then the buttermilk and beat well.

Add the caramel, water, and beaten egg yolks.