Milk Pudding

Syrup: Melt the sugar in a pan until caramelized, add the water and let the syrup thicken.

Syrup: Pour the syrup in a shape with a central hole and reserve.

Pudding: Beat the eggs well in the blender, then add the condensed milk mixture, the milk and beat again.

Pudding: Place the pudding mixture on top of the caramelized syrup and take it to the medium oven, preheated at medium temperature (180°C), in a water bath for about 45 minutes or until the pudding is firm.

Pudding: Once cold, refrigerate for about 3 hours. Unmold and serve.