Maria-Mole Pudding

Directions

• In a pan, mix the sugar and water.
• Place over medium heat and let the mixture boil until the sugar dissolves completely and the syrup begins to turn golden. 
  This should take a few minutes. 
  Make sure not to stir the syrup while it is cooking to prevent crystals from forming.
• When the syrup reaches a golden color, turn off the heat and quickly pour it into a pudding mold, spreading it across the bottom of the mold. 
  Be careful, the syrup will be very hot.
• Dissolve the Maria Mole packet in a cup of hot water, stirring well until it is completely dissolved. 
  Reserve.
• In the blender, place the condensed milk, cream, milk and eggs. 
  Beat everything until you get a homogeneous mixture.
• Add the dissolved Maria Mole to the blender mixture and blend again for a few seconds to incorporate.
• Pour this mixture over the syrup in the pudding mold.
• Place in a preheated oven at 180°C in a bain-marie. 
  For the bain-marie, place the pudding mold inside a larger mold and add hot water to the larger mold until it reaches about half the height of the pudding mold.
• Bake for about 40-50 minutes, or until the pudding is set and golden on top.
• Remove the pudding from the oven and let it cool completely before placing it in the fridge for a few hours or overnight to firm up.
• When serving, run a knife along the edges of the pudding to loosen it and then turn it over onto a plate to unmold. 
  The syrup will be on top of the pudding.