1canheavy creamuse the condensed milk can to measure
1canwhole milk
3eggs
For the caramel
1cupsugar
1cupwater
Instructions
Make the caramel
In a medium saucepan, melt the sugar over low heat until it turns golden brown.
Carefully add the water (it will bubble up, so be cautious!), and stir until smooth.
Pour the caramel into a round mold with a hole in the middle, swirling it around to coat the bottom and sides, then let it cool.
Make the flan
In a blender, combine the condensed milk, cream, milk, and eggs. Blend until smooth.
Pour this mixture into the mold with the caramel.
Cover the pudim mold tightly with aluminum foil. Place the mold inside a large pot and fill with water about halfway up the mold. Cover the pot with a lid and cook on low heat for about an hour. If you prefer using the oven, place the pudim in a water bath and bake at 350°F (180°C) for about 1h30min.
After it cooks and feels set, refrigerate until cooled completely.
Then run a knife around the edges and flip onto a plate to serve.
