Pudim de Leite

Ingredients

• 1For the caramel: 150g caster sugar + 50ml water
• 2For the pudding: 500ml whole milk
• 34 whole eggs
• 42 egg yolks
• 5150g caster sugar
• 61 tsp vanilla extract
• 7Pinch of salt

Instructions

1. 1Make caramel: heat 150g sugar with water in a pan until golden amber. Pour into the base of a pudding mould and swirl to coat.
2. 2Preheat oven to 160°C (320°F).
3. 3Warm the milk gently — do not boil. Whisk eggs, egg yolks, and sugar together until combined.
4. 4Add vanilla and salt, then slowly whisk in the warm milk.
5. 5Strain custard through a sieve into the caramel-lined mould.
6. 6Place mould in a roasting pan filled with hot water (bain-marie). Bake for 50–60 minutes until just set.
7. 7Allow to cool, then refrigerate for at least 4 hours (or overnight).
8. 8Run a knife around the edge and invert onto a serving plate. The caramel will flow over the top.