Pudding 4 creamy milk

Ingredients

1 can of condensed milk
1 can of cream
1 glass of coconut milk (200 ml)
2 cups (tea) of whole milk
4 eggs
Syrup
1 cup (tea) sugar
1/2 cup (tea) of water

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Method of preparation
Syrup

Prepare the syrup: In a pan, add the sugar and place over medium heat. Let the sugar melt and caramelize until it reaches a golden color.

Add the water: Carefully add the water and stir until all the melted sugar dissolves, forming a homogeneous syrup.
Line the mold: Pour the syrup into the pudding mold (approximately 22 cm in diameter), spreading it well over the bottom and sides. Reserve.

Preparation

Mix the milk: In a blender, add the condensed milk, cream, coconut milk, whole milk and eggs. Beat well until you get a homogeneous mixture.
Pour into mold: Pour the pudding mixture into the caramelized mold.
Bake in a bain-marie: Cover the pan with aluminum foil and place in a preheated oven at 180°C. Place the pan in a larger baking dish filled with hot water (bain-marie) and bake for approximately 1 hour and 30 minutes, or until the pudding is firm.
Cool and unmold: After baking, remove the pudding from the oven and let it cool completely. Refrigerate for at least 4 hours before unmolding.

Tips for a perfect pudding

Room temperature eggs: Use room temperature eggs to prevent the pudding from having an eggy smell.
Well-blended mixture: Blend the ingredients well in a blender to ensure that the mixture is homogeneous and free of lumps.
Water bath: Make sure the water in the water bath is hot when you place the pan in the oven. This helps the pudding cook evenly.