Milk Pudding

Directions

• Preheat the oven to 180°C.
• In a pudding mold with a hole in the middle (approximately 20 cm in diameter), put the sugar and water for the caramel.
• Place the mold over medium-low heat and let the sugar melt, stirring gently to prevent it from burning.
• Continue cooking until it turns an amber color. 
  Be careful not to let it burn.
• Remove from the heat and spread the caramel all over the pan, including the sides.
• In a large bowl, break the eggs and beat them well with a fouet (wire whisk) or a fork.
• Add condensed milk, milk and vanilla essence.
• Mix everything until well incorporated.
• Pour the pudding mixture into the caramelized form.
• Cover the mold with aluminum foil and place it in a larger baking dish.
• Add hot water to the pan until it reaches approximately half the height of the pudding pan.
• Place in the preheated oven and bake in a bain-marie for about 1 hour, or until the pudding is firm around the edges and slightly wobbly in the center.
• Remove from oven and let cool completely.
• Then refrigerate for a few hours, or preferably overnight, to firm up.
• To unmold, run a knife around the edges of the pudding to loosen it.
• Place a serving plate over the mold and turn it upside down, being careful not to burn yourself with the caramel.