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1
Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325u00b0.
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2
Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
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3
Be careful not to burn the sugar and yourself.
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4
I use an oven mitt to hold the mold in my left hand and a large spoon for the sugar in my right hand.
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5
This way I can keep turning the mold and spooning the sugar. Let the mold cool.
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6
Combine the condensed milk, regular milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth.
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7
Pour this mixture into the mold and place it in the center of the roasting pan with water.
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8
Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).
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9
Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily.
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10
If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10. Totally yummy!
