For the pudding
1 1/2 can of condensed milk (600g)
3 cups of plain yogurt or Greek (510 g)
For the sauce
1 cup sugar
1/2 cup of water
1 teaspoon (tsp) of white vinegar
Method of preparation
Place in a blender 1 ½ can of condensed milk, 3 cups plain yogurt and beat well until smooth. Turn off the blender and pass the mixture through a sieve Transfer the mixture to the bundt pan, and bake in bain marie high preheated oven 390° F for about 45 minutes. Remove from the oven and let cool. Refrigerate the pudding for at least one hour. (Overnight is best), unmold and serve.
In a stainless Bundt pan, place 1 cup of sugar, ½ cup of water, and 1 teaspoon (tsp) of white vinegar and mix Cook over medium heat until boiling, remove from the heat when caramel is light brown and spread the caramel around the pan.