Brazilian condensed milk pudding

Instructions

1. 1

   Preheat oven to 160 °C (320 °F). Bring 3 cups of water to a boil for the water bath and set aside.

2. 2

   Make the caramel: in a heavy-bottomed saucepan over low heat, melt the sugar (200 g) with gentle spatula movements until it turns golden amber. Carefully add the hot water (80 ml) — the caramel will bubble vigorously. Stir until the caramel dissolves into a smooth, fluid syrup.

3. 3

   Pour the hot caramel into a 22 cm bundt pan, tilting to coat the bottom and sides evenly. Let it cool and set for about 10 minutes.

4. 4

   Crack the eggs (4) one at a time into a bowl and whisk gently just until yolks and whites are combined — do not beat air in.

5. 5

   Add the condensed milk (790 g), then gradually incorporate the whole milk (600 ml), stirring gently until smooth. Do not overmix: incorporated air creates holes.

6. 6

   Strain the mixture through a fine-mesh sieve directly into the caramel-lined mold to remove any egg membranes and air bubbles. Let the mixture rest in the mold for 5 minutes.

7. 7

   Place the mold inside a deep baking pan and pour the reserved boiling water to reach halfway up the sides of the mold (water bath).

8. 8

   Bake for approximately 1 hour 30 minutes at 160 °C. The pudding is ready when the edges are set but the center still has a slight wobble when shaken.

9. 9

   Remove from the water bath and let cool at room temperature. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.

10. 10

    To unmold, run a thin knife along the edges, briefly heat the base of the mold over a flame for 10–15 seconds, then invert onto a deep-rimmed plate. Serve immediately, well chilled.