1. Whisk the eggs thoroughly with the sweetened condensed milk and whole milk in a large mixing bowl until the texture is completely smooth.
2. Coat the entire interior of a pudding mold or flan pan with a generous layer of liquid caramel before pouring in the milk and egg mixture.
3. Place the mold into a larger pan filled with hot water to create a bain-marie and bake at 180°C (350°F) for 30 to 40 minutes until the center is set but slightly jiggly.
4. Allow the pudding to cool completely in the refrigerator before carefully inverting onto a rimmed serving plate to let the caramel syrup drape over the sides.
5. Decorate the top with fresh mint leaves for a vibrant pop of color before slicing and serving.

Adapted from a Recipe by: avidanoparaiso.com