6 Eggs
Two cans of Condensed Milk (they are 7 ounces each)
3/4 cup of Sugar
1 Tablespoon of Vanilla


Take the sugar, melt it in a pan by itself and pour this molten sugar into a loaf pan. Preheat oven to 375 degrees Fahrenheit and on some stoves it could be 190 Celsius. Fahrenheit is used mainly in the United States, and Celsius is used in England. Also for Gas Mark ovens, the setting would be at 5.

Open cans of condensed milk, pour into a mixing bowl. Now fill the same empty condensed milk cans with milk, and add to the condensed milk in the bowl. You don’t have to fill the two condensed milk cans with milk, you can fill one and a half empty cans with milk. Crack the eggs into the condensed bowl one by one, and add the vanilla. Mix this custard by a fork or a hand mixer, and then heat it gently on stove-top at slightly less than medium heat. Heat for about 5-6 minutes, stirring constantly to make sure that the eggs aren’t cooking. Pour the egg custard into the loaf pan with the molten sugar. Finally, take a larger dish, fill with hot water and put the loaf pan inside the hot water dish. Bake at 375 for about one hour. When you notice that the top is a nice caramel color, take the pudding out and cool it on a counter top. After it is cooled down, put it inside the refrigerator overnight or at-least 5-6 hours before serving.



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