Brasilian pudding

Ingredients: 1 C sugar
1 14-ounce can sweetened condensed milk
1 2/3 C whole milk
3 eggs
1 8-inch ring mold

Method:
Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.

Put the sugar in a small saucepan over medium heat until sugar melts into a golden brown caramel. Pour the caramel into the ring mold, spooning it up the sides of the mold.
Combine the condensed milk, regular milk and eggs in a blender. Blend until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water.
Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold.
Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve.

Remeber that bitter flavour are more aphrodisiac than sweeter...