- 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
- Preheat oven to 350 degrees. Butter a Bundt pan and sprinkle with sugar.
- In a blender, beat the condensed milk, eggs, milk and powdered milk.
- Pour into prepared pudding mold. Cover and bake in a water bath for approximately 1 hour 30 minutes.
- Refrigerate for 3 hours.
- In a saucepan, combine the hazelnut spread and heavy cream. Cook over low heat until thick. Cover the pudding with the sauce and serve.