Bakery Pudding

Directions

• Start by preparing the syrup. 
  In a pan, add 1 cup of sugar and 1 cup of water. 
  Place over medium heat and boil, stirring occasionally, until golden caramel. 
  Be careful not to burn the syrup. 
  When the caramel is ready, quickly pour it into a pudding mold, spreading it all over the bottom and sides. 
  Rotate the pan so that the caramel covers all surfaces. 
  Let cool.
• Preheat the oven to 180°C (medium temperature).
• In a blender, place the condensed milk, milk, eggs, remaining 1 cup of sugar and vanilla essence. 
  Beat everything until you get a homogeneous mixture.
• Pour the blender mixture into the caramelized mold.
• Cover the pan with aluminum foil and place it inside a larger baking dish. 
  Add hot water to the larger pan until it reaches half the height of the pudding mold. 
  This creates a water bath, which helps bake the pudding evenly.
• Place the baking tray in the preheated oven and bake the pudding in a bain-marie for about 1 hour and 30 minutes. 
  To check if the pudding is ready, insert a toothpick into the center; 
  If it comes out clean, the pudding is ready.
• Remove the pudding from the oven and let it cool completely in the pan. 
  Then refrigerate for a few hours or overnight to firm up.
• To unmold the pudding, run a slightly heated knife along the sides of the mold to loosen it. 
  Place a plate over the pan and carefully turn it upside down. 
  The pudding should slide out of the pan with the syrup on top.
• If desired, decorate the pudding with a little extra caramel sauce before serving.