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.