Four-Milk Pudding (Pudim de Quatro Leites)

1. Remove the pudding from the water bath and let it cool to room temperature.
2. Refrigerate for at least 4 hours (preferably overnight) until fully chilled and firm.
3. To unmold, run a knife around the edges and invert onto a serving plate.

💡 Tips

• Want a deeper caramel? Let the sugar darken slightly before pouring, but watch closely to prevent burning.
• No blender? Whisk vigorously in a large bowl until smooth and well combined.
• Serving suggestion: Top with whipped cream, fresh berries, or a sprinkle of cinnamon for a special touch.

This Four-Milk Pudding is ultra-creamy, decadently sweet, and beautifully caramelized — a classic dessert made even more indulgent!