Beat the eggs in a large mixing bowl, add condensed milk, 1 cup water, salt and mix well.
Place the baking tray over a low flame, add the sugar and 2 tbsp water.
Heat until the sugar melts and becomes caramel.
Take off the flame and set aside for about 2 minutes.
When the caramel is set and hard to the touch, gently pour the crème custard mixture on to the caramel.
Preheat oven to 150°C (300 ˚F / gas mark 2).
Line the base of a larger pan with a tea towel and fold to fit. Place the crème custard tray on the tea towel in the pan. Pour enough boiling water into the pan to reach halfway up the sides of the crème custard tray.
Cover the larger pan with foil.
Bake in preheated oven for 40-45 minutes or until custard is just set.
Remove from oven. When the pudding has cooled, turn it over onto a serving plate. Serve chilled.
Serving Size 8 - 10 people