Pudim de Leite

Step 1

Pour 1 cup sugar into a small heavy-bottomed saucepan with no liquid — the sugar is dry.

Step 2

Set the burner to medium-high heat and stop stirring; just tilt and swirl the pan every 30 seconds so heat reaches all the sugar.

Step 3

Watch until the sugar at the edges turns the color of honey, then the middle begins melting too, about 6 minutes total.

Step 4

Once all the sugar is melted and deep amber colored, immediately pour the caramel into a round 8-inch cake pan or 6-cup flan mold, coating the bottom and sides.

Step 5

Tilt and rotate the pan so the hot caramel spreads evenly up the sides before it hardens, about 1 minute.

Step 6

Set the caramel-lined pan aside to cool while you make the custard.

Step 7

Crack the 4 eggs into a blender and add the sweetened condensed milk, evaporated milk, 1 teaspoon vanilla, and 0.25 teaspoon salt.

Step 8

Blend on high speed for 1 minute until completely smooth and frothy, with no white streaks.

Step 9

Pour the blended custard slowly into the caramel-lined pan, letting it fill evenly from one side.

Step 10

Place the filled pan into a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the smaller pan.

Step 11

Slide the water bath into a 325°F oven and bake for 50 minutes until the center is set but still jiggles slightly when you gently shake the pan.

Step 12

Remove from the oven and let the pan cool in the water bath for 15 minutes, then lift out and cool completely on a wire rack.

Step 13

Once cool, cover the pudding with plastic wrap and refrigerate for at least 4 hours or overnight so it sets fully.

Step 14

To unmold, run a thin knife around the inside edge of the pan, then invert a serving plate over the top and flip the pan and plate together; the pudding will slide out with caramel sauce on top.