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Once the sugar melts and becomes an elegant deep golden color, it’s time to add water. Allow it to boil until all sugar lumps dissolve and the caramel thickens. This delicious caramel sauce is not only for the pudim but can also be tailored to your liking using alternative styles shown in accompanying videos.
Molding the Pudim
With your caramel ready, pour it into a 19 cm diameter mold with a central hole, carefully covering the base before swirling it on the sides for an even coat. If you wish to create mini pudins, use smaller molds and apply the caramel in the same manner.