Pudim de Leite Condensado

Method

Preheat the oven to 180C and place a deep roasting tin filled with hot water in the oven to create a water bath. In a heavy-bottomed saucepan, heat 150g of the caster sugar with the water over medium heat, stirring constantly until the sugar dissolves and turns a deep golden caramel. Working quickly, pour the caramel into a pudding mould or flan tin, tilting to coat the base and sides evenly, then set aside to cool. Blend the condensed milk, evaporated milk, eggs, remaining 50g sugar, and vanilla extract in a food processor until completely smooth and well combined. Pour the custard mixture carefully into the caramel-lined mould and place it in the prepared water bath. Bake for 50-60 minutes until the pudding is set but still slightly soft in the centre when gently shaken. Cool completely in the tin, then refrigerate for at least 6 hours or overnight before running a knife around the edges and inverting onto a serving plate so the caramel coats the top.