Pudim de Laranja

Preheat the oven to 350°F (175°C). Pour 1 cup of sugar into a heavy-bottomed saucepan over medium heat, stirring constantly until it melts and turns golden amber, about 8-10 minutes.

Working quickly, pour the hot caramel into the bottom and sides of the 8-inch ring mold, tilting to coat evenly. Set aside to cool and harden, about 5 minutes.

Crack the 3 eggs into a blender. Add 1 can of sweetened condensed milk, 1 unit of freshly-squeezed orange juice, and 1 tsp of orange zest.

Blend on high speed for 1-2 minutes until the mixture is smooth and well combined, scraping down the sides as needed.

Pour the orange mixture through a fine-mesh sieve into the prepared mold to remove any foam and ensure a silky texture.

Place the mold in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the mold to create a water bath.

Carefully transfer the water bath to the preheated oven. Bake for 40-50 minutes until the pudding is set around the edges but still slightly jiggly in the center.

Remove the roasting pan from the oven and lift out the mold. Allow the pudim to cool to room temperature for 30 minutes.

Refrigerate the pudim for at least 4 hours or overnight until fully chilled and the caramel is completely set.

Run a thin knife around the edges of the mold to loosen the pudim. Place a serving plate on top of the mold and invert quickly with a confident motion so the caramel drips over the top.