In a pan, place the sugar little by little and melt over low heat when it is golden, add the water until the clods melt without burning, let it thicken a little, and pour it in the form that will bake the pudding.
In the blender, beat the ingredients for the pudding until obtaining a homogeneous mixture.
2. Pour the mixture into the already caramelized mold.
3. Bake in a bain-marie in an oven preheated to 180 degrees Celsius for 50 minutes.
4. Let it cool completely and take it to the fridge for approximately 6 hours before unmolding.
5. To easily unmold, heat the base of the pan.
6. Serve next.