This creamy caramel pudding is a favourite in every Portuguese household. It can be always be found at any Portuguese celebrations and feasts and is a timeless classic that is sure to please. This recipe has been passed down through generations in my family and is contains our own secret ingredients to make it amazing.
Begin by preparing the caramel. Bring the sugar to boil with the water in a small saucepan, for about 10-15 minutes until it caramelises into thick syrup. Pour it into a medium sized cake tin, coating the sides evenly and set aside
Bring the milk to boil in a sport saucepan with the orange rind and the vanilla, removing from heat as soon as it reaches boiling point and set aside. Mix the eggs with the sugar in a mixing bowl, and then add the warm milk. Mix all together well and pour it into the prepared cake tin. Place the tin into a larger baking tin or tray filled with boiling water, until the water comes half way up the sides. Bake at 200c for at least 50 minutes.
Remove from the oven. Allow the pudding to cool and set, preferably leaving it in the fridge for a couple of hours. Then remove it from the tin by flipping the tin upside-down onto a serving plate, letting the caramel pour over the top and sides.
Let it cool and then place it in the fridge.