Brazilian Three-Ingredient Caramel Pudding Dessert

In the round mold, combine the sugar and water. Heat over medium heat, without stirring, until the sugar dissolves and turns a deep amber color.

In a blender, combine the plain yogurt and sweetened condensed milk.

Cover and blend for 5 minutes until smooth.

Carefully pour the pudding mixture over the caramel in the mold.

Place the mold inside a larger pan for a water bath, adding hot water and a little vinegar to the larger pan until halfway up the mold.

Cover the mold with aluminum foil and bake in a preheated oven at 180°C (356°F) for 1 hour.

Let cool to room temperature, then refrigerate for 30 minutes.

Run a knife around the edges of the mold and invert onto a serving plate to unmold.

Serve and enjoy.