Powdered milk pudding

Directions

• Preheat the oven to 180°C.
• In a pan, add 1/2 cup of sugar and place over medium heat. 
  Stir constantly until the sugar melts and caramelizes. 
  Be careful not to burn.
• Once the caramel is ready, pour it into the bottom of a pudding mold. 
  Rotate the pan so the caramel evenly covers the bottom.
• In a blender, add the powdered milk, milk, eggs, remaining 1/2 cup sugar and vanilla extract (if using). 
  Beat everything until you get a homogeneous mixture.
• Pour the blender mixture into the caramelized mold.
• Cover the pan with aluminum foil.
• Place the pan in a larger baking dish and add hot water to the pan until it is about half the height of the pudding mold. 
  This will help cook the pudding in a bain-marie.
• Place the pan with the pudding in the preheated oven and bake for approximately 1 hour. 
  The pudding is ready when a toothpick inserted into the center comes out clean.
• Remove the pudding from the oven and let it cool to room temperature.
• Once cooled, place the pudding in the fridge for a few hours or overnight to firm up.
• To unmold, run a knife around the edges of the pudding and turn it onto a serving plate.