vegetarian
gluten freeCook the caramel
In a small saucepan, combine the Granulated Sugar and Water. Cook over medium heat, stirring only until the sugar dissolves, then stop stirring and swirl the pan gently until the syrup turns a deep amber color. Pour the caramel straight into your mold and tilt it quickly so the bottom is coated before it hardens.
Preheat the oven
Heat the oven to 325° F. Set a larger roasting pan nearby for the water bath so you can move quickly once the custard is ready.
Blend the custard
In a blender, combine the Sweetened Condensed Milk, Whole Milk, and Eggs. Blend just until the mixture is completely smooth and uniform, with no streaks of egg visible; overblending can add too much air and make the finished pudim less silky.
Bake in a bath
Pour the custard over the set caramel in the mold. Place the mold inside the roasting pan and add hot water to come halfway up the sides of the mold. Bake for 60 minutes at 325° F until the edges are set and the center still has a gentle wobble.
Chill the pudim
Remove the mold from the water bath and let it cool on a rack for 30 minutes. Refrigerate for 4 hours until the pudim is fully cold and firm enough to unmold cleanly.
Unmold and serve
Run a thin knife around the edge if needed, invert the mold onto a serving plate, and lift it away in one steady motion. Let the caramel flow over the top, then slice and serve the pudim chilled.
