This rich, thick tres leches pudding is made even more decadent topped with a hazelnut spread.
• 2 cans condensed milk
• 2 eggs + 1 yolk
• 1 1/4 cups whole milk
• 1 cup powdered milk
• 3/4 cup hazelnut spread
• 1/2 cup heavy cream
1. Preheat oven to 350 degrees. Butter a Bundt pan and sprinkle with sugar.
2. In a blender, beat the condensed milk, eggs, milk and powdered milk.
3. Pour into prepared pudding mold. Cover and bake in a water bath for approximately 1 hour 30 minutes.
4. Refrigerate for 3 hours.
5. In a saucepan, combine the hazelnut spread and heavy cream. Cook over low heat until thick. Cover the pudding with the sauce and serve.