Salted Caramel Pudim de Leite Moça (Brazilian Milk Pudding)

Preheat oven to 300°F (150°C).

Make the caramel: In a heavy-bottomed saucepan, combine sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a deep amber caramel. Watch carefully to prevent burning.

Stir in the salt into the caramel. Pour the caramel into a 6-inch round baking pan or a similar-sized mold, swirling to coat the bottom and sides evenly. Set aside.

Make the custard: In a blender, combine sweetened condensed milk, whole milk, and eggs. Blend until smooth.

Strain the mixture through a fine-mesh sieve three times to remove any solids and ensure a silky-smooth texture.

Pour the custard mixture into the caramel-lined baking pan.

Prepare a water bath: Place the baking pan inside a larger baking dish. Pour hot water into the larger dish until it reaches about halfway up the sides of the pudding pan.

Bake in the preheated oven for 1 hour and 30 minutes, or until the pudding is set but still slightly wobbly in the center.

Remove from the oven and let cool completely in the water bath.

Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

To unmold, run a thin knife around the edges of the pudding to loosen it. Invert a serving plate over the pan, then flip the pudding onto the plate. The caramel sauce will drizzle over the pudding.

Slice and serve chilled. Enjoy!