• 200g (1 cup) sugar
  • 2 cans (405g/28 ounces) sweetened condensed milk
  • 300ml (1 ¼ cups) whole milk
  • 2 eggs + 1 egg yolk
  • 1 vanilla bean (optional) or 1 teaspoon vanilla extract

Preheat oven to 180℃ (350℉)

Place the sugar in a small saucepan with a handle (the handle makes it easier to swivel the pan to ensure even caramelization) over low heat, caramelize the sugar, swiveling the pan often but not mixing or stirring, cook until sugar is a deep amber color. Pour the caramel immediately into a ‘pudding’ pan or a small casserole dish with high sides. Set aside while you make the custard.

If using a vanilla bean, with a sharp knife, slice the bean lengthwise, and scrape out the seeds.

In the jug of a blender, combine condensed milk, milk, eggs, and yolk and the seeds of the vanilla in a blender (if using). Blend.

Pass the blended mixture into the pudding pan through a sieve. Cover the pudding tightly with aluminum foil.

Place the pudding pan in a larger baking tin, pour boiling water into the larger pan, going halfway up the pudding basin.

Bake in a water bath for 1 hour and 30 minutes.

Let rest in the fridge overnight.
To unmold, use a sharp knife to run around the edges of the mold (if still difficult to unmold, warm the pudding pan for one minute over a flame) before turning it over on a plate.