– Ingredients for the cream:

1 can of condensed milk
2 cans of milk (use the can of condensed milk as a measure)
3 buds
3 egg whites
1 tablespoon vanilla essence
– Syrup ingredients:
1 cup sugar
1/4 cup water

– How to make the syrup:
In a saucepan, put the sugar and heat over medium heat until it melts and turns golden. Then turn off the heat and add the water little by little, stirring constantly.
Sugar lumps will form, so you will have to stir a lot until it dissolves. Once the sugar cubes have melted, turn off the heat and put the syrup in a container.
The syrup will be very runny, but once it cools it will be fine. When the syrup is very cold, caramelize the pudding shape.
– How to prepare the pudding:
Beat the egg whites until stiff and set aside. Put the condensed milk, the buds, the milk and the vanilla essence in the liquid.
Beat for 2 minutes and pour into a bowl.
Add the egg whites and mix gently until incorporated. Pour the mixture into a caramel shape.
Bake lightly in a bain-marie in a preheated oven at 180º C for approximately 1 hour and 20 minutes. Unmold and refrigerate for 3 hours