Transfer the condensed milk into a saucepan and stir constantly while heating over low heat until soft.
Then pour in room temperature milk while stirring constantly with a whisk.
Add eggs and beat until smooth.
Pour the pudding into ceramic molds, put in a deep baking pan, pour boiling water so that it covers the molds by 2/3 and bake at 160 degrees 45 minutes.
Cool the pudding to room temperature and put in for 4 hours, preferably in the refrigerator overnight.
Caramel pudding is very delicate, tasty with a rich aroma and taste. Preparing such a pudding is quite simple and quick, but in order for it to be completely ready for use, you need to give it time to stand still. Classic pudding is prepared on the basis of butter and sugar, but I offer you no less tasty, but simpler recipe. This dessert will be a wonderful end to the festive dinner.