Milk Pudding Nest

Directions

• Start by preparing the syrup. 
  In a pan, put the sugar and water. 
  Place over medium heat and stir until the sugar dissolves completely.
• When the sugar is completely dissolved, stop stirring and let the syrup boil. 
  Continue cooking until the syrup reaches a golden and caramelized color. 
  Be careful not to burn the syrup. 
  If necessary, gently swirl the pan to ensure the caramelized sugar spreads evenly.
• Once the syrup is the desired color, quickly pour it into a pudding mold. 
  Rotate the mold to spread the syrup over the bottom and sides. 
  Let the syrup cool and harden while you prepare the pudding.
• Preheat the oven to 180°C (350°F).
• In a blender, place condensed milk, powdered milk, eggs and two measures of milk. 
  Beat everything for a few minutes until you get a homogeneous and creamy mixture.
• Pour the pudding mixture into the caramelized form, covering the syrup.
• Cover the mold with aluminum foil or a lid suitable for puddings.
• Place the mold in a larger roasting pan and add hot water to the pan until it reaches approximately half the height of the pudding pan. 
  This creates a bain marie in the oven, which helps the pudding cook evenly and prevents it from cracking.
• Bake the pudding in a bain-marie in the preheated oven for about 1 hour. 
  To check if it’s ready, insert a toothpick into the center of the pudding; 
  if it comes out clean, the pudding is cooked.
• Remove the pudding from the oven and let it cool completely at room temperature.
• Once cooled, place the pudding in the fridge and let it chill for at least 4 hours or overnight to firm up.
• To unmold, run a knife along the sides of the mold to loosen the pudding. 
  Place a large plate over the pan and carefully turn it over so that the pudding falls onto the plate with the caramelized syrup on top.