Part 5/6:
After baking, let the pudim cool before placing it into the refrigerator for at least six hours. This cooling period is essential for achieving the right firmness.
Once cooled, it’s time to unmold your pudim. A useful tip is to briefly pass the mold through a flame to loosen the caramel. Run a spatula or a blunt knife along the edges to help separate it from the sides. Then, gently tilt the mold and flip it onto a serving plate, letting gravity aid in the unmolding process.