👨‍🍳 Instructions

1. 1

   Prepare the caramel: In a saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves. Continue cooking without stirring until the syrup turns a deep amber color. Immediately pour into a round pudding mold or cake pan, tilting to coat the bottom and sides.

   💡 Tip: Watch the caramel closely to prevent burning, as it can turn bitter quickly.
2. 2

   In a blender, combine the corn kernels, condensed milk, evaporated milk, eggs, and coconut milk. Blend until smooth.

   💡 Tip: Ensure all ingredients are well combined for a smooth pudding texture.
3. 3

   Pour the corn mixture into the caramel-lined mold.

   💡 Tip: Pouring slowly helps to keep the caramel layer intact.
4. 4

   Place the mold in a larger baking pan. Carefully pour hot water into the larger pan to create a water bath (bain-marie), reaching about halfway up the sides of the pudding mold.

   💡 Tip: The water bath ensures gentle, even cooking, preventing the pudding from cracking or becoming rubbery.
5. 5

   Bake in a preheated oven at 180°C (350°F) for 45-55 minutes, or until a knife inserted into the center comes out clean.

   💡 Tip: The baking time may vary depending on your oven and the size of the mold.
6. 6

   Remove the pudding mold from the water bath and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.

   💡 Tip: Chilling is essential for the pudding to firm up and for the caramel to become a sauce.
7. 7

   To serve, run a knife around the edge of the mold and invert it onto a serving plate. The caramel sauce should flow over the pudding.

   💡 Tip: If the pudding is difficult to unmold, briefly dip the bottom of the mold in hot water.