Condensed milk pudding

Directions

• Preheat the oven to 180°C.
• For the caramel, in a saucepan, melt the sugar over medium heat, stirring constantly until you get a golden caramel.
• Be careful not to burn.
• When it’s ready, add the boiling water little by little, stirring constantly.
• Be careful as the mixture may bubble.
• Keep stirring until the caramel is smooth.
• Pour the caramel into a pudding mold, spreading it well to cover the entire surface and set aside.
• In a blender, add condensed milk, milk, eggs and vanilla essence (if using).
• Beat well until you get a homogeneous mixture.
• Pour the pudding mixture into the caramelized form.
• Cover the form with aluminum foil and bake in a water bath.
• For the bain-marie, place the mold inside a larger baking dish and add hot water until it reaches approximately half the height of the pudding mold.
• Bake in preheated oven for about 1 hour.
• To check if the pudding is ready, insert a toothpick into the center of the pudding.
• If it comes out clean, it’s ready.
• Remove the pudding from the oven and let it cool completely.
• Then put it in the fridge for a few hours or overnight to make it firm.
• To unmold the pudding, run a knife around the edges of the mold to release it.
• Place a serving plate over the tin and carefully turn it over so that the caramel drips over the pudding.