Burnt Caramel - Can i use premade "burnt" caramel sauce?

Over this last weekend, i attempted (four times) to make a caramel sauce. Two in which i burnt the sugar to a hard crack tar, one a complete success and the other attempt is still in my fridge with an ever so slight burnt flavour. Im wondering if i could use this burnt caramel to make this pudding, if i reheated and thinned it out a bit? And if so, how much caramel sauce would approx. need to be mixed with egg mixture?