Condensed Pudding Recipe (with Variants)

This is "the one". The best dessert I know! I will present the recipe and some variants, that changes its softness and sweetness, but not so much the taste. Start with the traditional (before the "" symbol in each parenthesis). Very easy. Serves eight.

Blend all the ingredients for 2 minutes to get it smooth (use a blender):

• condensed milk (14 oz)(whole opt light)
• milk (14 oz opt 28 oz)(whole opt light)
• (opt sour cream instead of milk or mixed)
• eggs (2 opt 3, rule: one egg for each 14 oz liquid + 1)
• (opt corn starch)(1 tbsp)

Then, make caramelized sugar in a round mould:

• powdered sugar (1 tbsp opt 2 tbsp)
• (opt water)(1 tbsp, but less than sugar)

Heat the sugar until reach caramel point (and then mix with water). If you make this in a pan, caramelize the mould. When the mould become caramelized, just pour the blended mixture and water bath in hot oven, for 40 to 50 minutes, 330-360ºF (180º C).

Test for doneness by sticking a clean fork or knife and it comes out clean. Let it cool down. Remove the pudding from the mould and place it in a serving plate. Easy.