In a saucepan, bring the water and 125 ml (½ cup) of the sugar to a boil. Cook without stirring until the mixture turns an amber colour. Off the heat, gradually add the cream. Beware of splattering. Bring to a boil, stirring until the caramel is smooth. Set aside.
In a bowl, combine the remaining sugar with the cornstarch. Add the egg yolks and stir thoroughly with a whisk. Stir in the milk. Pour into the saucepan with the caramel. Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 30 seconds.
Pour into a bowl and cover with plastic wrap directly on the pudding. Let cool and refrigerate for at least 6 hours or until the pudding is completely chilled.
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
In a bowl, combine the crumbs with the butter. Press the mixture with your hands and let it fall onto the baking sheet. Bake for about 8 minutes, stirring halfway through, or until the crumble is golden brown. Let cool completely.
When ready to serve, stir the pudding with a whisk to lighten it, then spoon into six to eight dessert bowls. Sprinkle with the crumble.
You can also garnish the pudding with whipped cream before sprinkling with the crumble.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.