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In a pan add sugar, and cook until caramelized, stirring frequently with a spatula.
Add the water and stir.
In another bowl mix together milk with gelatine, condensed milk, and vanilla extract add in cream and dry milk powder.
Add caramel to the mold.
Use a spoon to carefully top with the prepared mixture. Refrigerate for 6 hours.
Flip the refrigerated pudding on top of a plate.
Slice and serve. Enjoy!