Blend the Ingredients: In a blender, combine 400 ml of milk, 4 tablespoons of powdered milk, 1 can of sweetened condensed milk, 1 can of heavy cream, and the hydrated unflavored gelatin. Blend everything on high speed for 5 minutes until smooth and well mixed.
Prepare the Mold: Caramelize your pudding mold by melting sugar directly in the mold. This creates a sweet, golden caramel layer at the bottom of your pudding that will make for a stunning presentation when you unmold it.
Pour the Mixture: Once the caramelized mold is ready, pour the pudding mixture into it. Make sure the mixture is evenly spread across the bottom of the mold.
Chill the Pudding: Refrigerate the pudding for at least 6 hours, or until it is fully set. The gelatin will help the pudding firm up and hold its shape once chilled.
Unmold and Serve: After 6 hours, carefully unmold the pudding onto a serving plate. The caramelized layer will create a glossy finish on top, and the creamy pudding will slide out easily.
