Traditional pudding

Dough:
Put the condensed milk, the heavy cream and the sifted egg yolks.
Mix well in a pot, add the milk and stir some more.
Then pour all the mixture into the form with the syrup and cover the pudding form with aluminum foil.
Bake in a bain-marie with hot water in a 180°C oven for 1 hour and 30 minutes or until a toothpick comes out clean.
Let it chill overnight and then unmold onto a plate.
Heat the bottom of the pan for about 15 seconds on the stove to loosen the pudding more easily.