Coffee and Whiskey Pudding Recipe

1. Heat the milk with the instant coffee.
2. Stir with a wire whisk until the milk is warm.
3. Once the milk is warm, remove from the heat, add the whiskey and mix.
4. Put the condensed milk, eggs and cream in a bowl.
5. Mix a little and gradually add the milk with coffee.
6. Beat until all is well mixed.
7. Spread the liquid caramel around the pudding mold.
8. Carefully pour the liquid into the mold.
9. Cover the mold and place it inside a large pan.
10. Pour water into the pan without exceeding the top of the mold.
11. Bake in a preheated oven at 190ºC or 390ºF for about 1 hour and 20 minutes.
12. Before removing, make sure the pudding is cooked with a toothpick.
13. Remove from the oven, let it cool and uncover.
14. Once cool, unmold and place it in the refrigerator.
15. Serve cold.

Recipe & Photo Credit: Neuza Costa, SaborIntenso.com