Yogurt Pudding

Preheat the oven to a strong heat (220°F)

Place 1/2 cup of sugar in a large saucepan

With the help of a wooden spoon, stir over low heat until it melts and turns golden brown

Immediately pour into a mold with a capacity for 5 cups, leaving a hole in the middle

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

Let it cool

In a large bowl, beat the eggs, 1 cup of sugar, and vanilla extract

For the separate part, beat the natural yogurt with cornstarch until creamy

Add this mixture to the egg mixture, beating until smooth

Pour the cream into the caramelated 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 overcook it

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

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

When serving, drizzle each portion with 1 tablespoon of caramel

Serves 8.