The document provides a recipe for milk pudding that requires caramelizing sugar, mixing eggs and milk, and baking the custard in a water bath. The recipe calls for 1 1/2 cups sugar, 6 eggs, 1 can of sweetened condensed milk, 2 cans of evaporated milk, and 1 teaspoon of vanilla. Half a cup of sugar is caramelized and used to coat ramekins before the custard mixture of eggs, milks and remaining sugar is added. The ramekins are then baked in a water bath for 45 minutes. Once cooled, the puddings are inverted onto plates so the caramel sauce flows over the custard.
