So, I grew up eating this deliciousness.
It is simple to make a it doesn’t take much time.
I have 2. One that does one recipe and one that does a double recipe. The picture is of a double recipe.
In the pan put enough white sugar to cover the bottom of it and make a thick layer, put it on the stove and keep on turning the pan so the sugar melts and spreads evenly (use hot pads to handle the pan, it gets pretty hot). After the sugar is completely melted and caramel looking set it aside.
Then in a blender, put 6 eggs, 1 can of sweet condensed milk and use the can of it to measure the evaporated milk. Blend it. Pour into the pudim pan. then I use a metal 9×13 with water to put the pudim pan in (double broiler effect). For the single recipe bake it at 325 for 1 hour and for the double recipe bake it at 325 for 1 1/2 hours to 1 hour and 45 minutes.
Remove it from the oven, let it cool and put it in the fridge so it can chill (if I am serving it at night, I make it in the morning), then I put hot water in the 9×13, place the pudim pan in it so the caramel you made with the melted sugar can melt, you might have to change the hot water one more time. run a butter knife around the pudim (on the outside rim and on the circle inside). When you can see that the pudim is loose, you can kind of see the caramel around it a little runny, then take the pudim pan out of the water, dry it and put a serving plate over it. Flip the pan into the plate and I dare you to have just one piece.