Bakery Pudding

Directions

• Add the milk, eggs, sugar and the essence of your choice (optional) in a bowl. 
  Mix very well with a whisk.
• Put sugar in a round shape with a hole in the middle until all the bottom is lined and melt over low heat until you get a caramelized syrup. 
  Wait for the syrup to cool and carefully pour the pudding mixture, leaving a finger of the mold without liquid.
• Cover the shape with aluminum foil, place it inside a baking dish with water and bake in a bain-marie for 25 to 30 minutes in the oven preheated to 200º₢.
• Wait for the pudding to cool to room temperature and carefully remove the foil so you don’t get burned by the steam. 
  Transfer the dessert to the fridge and leave it for a few hours if you prefer and the bakery pudding is ready.