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1 Pour out the milk, rinse the cans with the water, add the caramel , vanilla and granulated sugar.
2 Remove from the heat, add the caramel and the cream, strain, add the vanilla, cool, and freeze.
3 Heat the milk in a double boiler, add the caramel to the milk, and then cool the mixture.
4 If you are going to add the caramel topping, the pudding must be chilled before you add the sugar.
6 Add the caramel essence and then the buttermilk and beat well.
7 Add the caramel , water, and beaten egg yolks.
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