Instructions:
In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar turns a deep amber color to create the caramel.
Pour the caramel into the bottom of a large mold or individual molds, tilting to coat the bottom evenly. Set aside to cool.
In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
Pour the mixture over the cooled caramel in the molds.
Place the molds in a larger baking pan filled with hot water, ensuring the water reaches halfway up the sides of the molds.
Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the center is set.
Remove from the oven and let cool in the water bath. Once cooled, refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the mold to loosen the pudding, then invert onto a serving plate. Garnish with fresh fruit.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours including chilling time
Kcal: 300 kcal per serving | Servings: 8
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