Milk Pudding

Preheat the oven to medium heat (180°C)

In a medium saucepan, scald the milk over high heat until it's boiling. Reserve

Prepare the base: in a small saucepan, mix 1 2/3 cups of cornstarch with water and cook over medium heat, stirring constantly until the cornstarch dissolves

Increase the heat and let it simmer for about 5 minutes, or until you get a caramel

Take out 1/2 cup of caramel and set aside

Add it to the reserved milk and stir well. Reserve

Next, distribute the remaining caramel among 8 small cups with capacity for 1/2 cup of liquid, covering the bottom and sides. Reserve

Prepare the pudding: bring the caramel and milk mixture to a simmer over low heat and cook, stirring constantly for 3 minutes or until the caramel dissolves. Reserve

In a blender, beat the egg yolks, eggs, vanilla extract, salt, and cornstarch until smooth

Strain the cream through a fine-mesh sieve into a saucepan with milk and stir well

Pour the mixture into prepared cups

Place them in a large baking dish

Bake in a water bath for about 50 minutes, or until the center of the pudding is firm

Let it cool

Cover with plastic wrap and refrigerate for at least 2 hours

Run a small knife around the edge of each cup and unmold onto serving plates

Serve chilled.