Milk pudding

Directions

• Preheat the oven to 180°C.
• Start by preparing the caramel. 
  In a small saucepan, place the sugar and water. 
  Place over medium-high heat and simmer, without stirring, until golden brown. 
  This usually takes 8-10 minutes. 
  Be careful not to let it burn.
• Pour the caramel into a pudding mold or individual molds, spreading it evenly across the bottom. 
  Reserve.
• In a large bowl, beat the eggs until well blended. 
  Add condensed milk and milk. 
  If desired, add vanilla essence and mix well until a homogeneous mixture is obtained.
• Pour the pudding mixture into the caramelized form.
• Place the pudding pan inside a larger roasting pan and add hot water to the pan, so that it reaches about 2.5 cm in height in the pudding pan.
• Place in the preheated oven and bake in a bain-marie for approximately 1 hour, or until the pudding is firm around the edges but still slightly soft in the center.
• Remove the pudding mold from the bain-marie and let it cool to room temperature. 
  Then refrigerate for at least 4 hours or overnight to completely set.
• To unmold, run a knife around the edge of the pudding and turn it over onto a serving plate. 
  The caramel will drip over the pudding.