Pudim de Leite Condensado

Step by stepInstructions

1. Make the caramel: melt the sugar and water in a heavy saucepan over medium heat, swirling (never stirring), until it turns a deep amber color, about 8 minutes.
2. Immediately pour the caramel into a bundt pan or 9-inch round cake pan, tilting to coat the bottom and sides; set aside to harden.
3. Preheat the oven to 350°F and bring a kettle of water to a boil.
4. Blend the condensed milk, whole milk, eggs, vanilla, and salt in a blender until smooth, about 30 seconds.
5. Pour the custard through a fine sieve into the caramel-lined pan.
6. Place the pan in a large roasting dish and pour boiling water around it until it comes halfway up the sides.
7. Cover the pan loosely with foil and bake for 50 to 60 minutes, until the custard is set around the edges with a gentle jiggle in the center.
8. Cool completely, then refrigerate for at least 4 hours or overnight; to serve, run a knife around the edges, invert onto a rimmed platter, and let the caramel syrup pour over the top.