Yogurt Pudding

Preheat the oven to a high temperature (220°F)

Place 1/2 cup granulated sugar in a large saucepan

Use a wooden spoon to stir over low heat until the sugar dissolves and turns golden brown

Immediately pour into a ring mold with a capacity of 5 cups

Spread the caramel evenly on the bottom and sides of the mold

Let it cool

In a large bowl, beat the eggs, granulated sugar, and vanilla extract

On the side, mix together the natural yogurt and cornstarch until smooth

Add this mixture to the egg mixture, beating until smooth

Pour the cream into the caramelized mold

Place the mold in a water bath and bake in the oven for about 40 minutes, or until a toothpick inserted in the center comes out clean

Be careful not to overbake

Remove the pudding from the oven and let it cool, then refrigerate for at least 24 hours

Unmold the pudding by loosening it with a spatula from the sides of the mold

When serving, drizzle each portion with 1 tablespoon caramel syrup

Serves 4 to 6 people.