Ingredients:
2 cups of milk
3 eggs
1 can (approximately 14 oz) of condensed milk
1 teaspoon vanilla extract
1/2 cup sugar (for the caramel)
Instructions:
Preparing the Caramel:
In a saucepan, melt the sugar over medium heat until it turns into a golden caramel.
Immediately pour the caramel into a pudding mold, spreading it evenly across the bottom.
Preheating the Oven:
Preheat the oven to 180°C (350°F).
Preparing the Pudding:
In a bowl, mix the eggs and add the condensed milk, stirring until you get a homogeneous mixture.
Heat the milk but do not let it boil. Gradually add the milk to the egg and condensed milk mixture, stirring continuously.
Add the vanilla extract and mix well.
Assembly and Baking:
Pour the mixture into the caramelized mold.
Place the mold in a larger baking pan and add hot water to the pan until it reaches about halfway up the height of the pudding mold.
Bake in the preheated oven for about 50-60 minutes or until the pudding is firm to the touch.
Let it cool completely before refrigerating for a few hours or overnight.
Unmolding:
Run a knife around the edge of the pudding to loosen it.
Place a serving plate over the mold and invert to unmold, allowing the caramel to drizzle over the pudding.
Serving:
Serve the chilled pudding and enjoy!
