Crispy Coffee Pudding

Then I blended it in a blender:

1 can of condensed milk
2 times the same measure (of the can) of milk
2 tablespoons of instant coffee
4 eggs (the original recipe said 3 but I used 4 because they were small).

I poured the mixture over the syrup and baked it in a bain-marie, in a medium oven (180°C) for about 1 hour and a half (mine took 1 hour and 15 minutes).

I bought the crunchy top ready-made, but the website teaches you how to do it like this:
Heat 1 cup of sugar over low heat, stirring gently until it caramelizes. Mix 1 tablespoon of butter and add 1 cup of chopped peanuts or cashews. Pour over the greased marble. Once cold, use a rolling pin to crush the crunch and spread over the pudding.
I loved this recipe, super different and not too sweet. Do it, it’s worth it!