Preparation

preheat the oven to 180ºc. prepare a water bath by placing a container of water in the oven while it heats up.

put the water and sugar in a saucepan and bring to the heat, stirring until you get a very golden caramel.

pour the caramel sauce into a round shape with a chimney (30 cm in diameter). spread the syrup, rotating the shape until the inside is well coated with caramel. Reserve.

put the condensed milk, milk and eggs in a blender glass. beat at high speed for 3 minutes.

pour the preparation into the pan and cover it with aluminum foil. take to the oven, in a water bath, for 1h30, at 180ºc. remove the aluminum foil 30 minutes before the end of cooking.

remove the pudding from the oven and let it cool completely. reserve in the refrigerator for at least 2 hours before unmolding, placing a plate on the pan and turning quickly. serve fresh.

Ingredients

  • - 2 cans of condensed milk (+/- 790 g)
  • - 2 cans of milk (use the empty can of condensed milk as a measure)
  • - 8 eggs
  • Caramel syrup
  • - 2 cups of sugar
  • - 2 cups of water