In a medium saucepan, combine 100g of sugar and 30ml of water over medium heat. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to bubble. Cook until it turns a deep amber color—about 5-7 minutes.

While the caramel cools, pour 500ml of full-fat milk into a separate saucepan and heat gently over medium-low heat until warm, stirring occasionally—about 5 minutes will do.

In a bowl, whisk together 3 large eggs, 100g of sugar, and a splash of vanilla essence until combined. Gradually pour in the warmed milk while continuously whisking to prevent the eggs from scrambling.

Strain the custard mixture through a fine sieve into a clean bowl to ensure a silky texture.

Pour the cooled caramel evenly into individual molds. Place the molds in a frying pan filled with boiling water about 2 cm high.

Cover the frying pan with a lid wrapped in a kitchen towel and simmer on low heat for about 15-20 minutes until the custard is set but slightly jiggly.

Let the Nameraka Purin sit for 15 minutes, then transfer to a cooling rack. Once cooled, refrigerate for at least 1 hour before serving.