Pudding without condensed milk

Preparation mode

• In a pan, melt the sugar over medium heat until it forms a golden caramel.
• Carefully add the water (it may splash) and stir until the caramel dissolves completely and forms a homogeneous syrup.
• Pour the syrup into a pudding mold (with a hole in the middle) and spread it well, covering the bottom and sides. Book.
• In a blender, beat the eggs, sugar and vanilla essence until you obtain a homogeneous mixture.
• Dissolve the cornstarch in some cold milk and add to the blender. Beat again.
• Add the rest of the milk and beat until everything is well mixed.
• Pour the mixture into the caramelized mold.
• Preheat the oven to 180°C.
• Place the pudding mold inside a larger roasting pan and add hot water to the pan to create a double boiler.
• Place in the oven and bake for about 1 hour and 30 minutes, or until the pudding is firm (test with a toothpick: it should come out clean when inserted into the pudding).
• Remove from the oven and let cool completely. Then, refrigerate for at least 4 hours, or overnight.
• To unmold, run a knife around the edges of the pudding to loosen.
• Place a large plate over the pan and turn quickly.
• Serve chilled.