Créme Caramel (Pudim de leite condensado)

This is the easiest possible thing to cook, if you are just starting. It is also good to know in case you have people coming and are short on time.

1 can of condensed milk
same amount of milk (1 can's worth)
3 eggs

Syrup (Caramel)

1 cup of water
2 cups of sugar

Mix the sugar with the water in a hob. Heat in medium heat, without stirring, until it becomes a dark colour (about the colour of whisky or rum).

Put it in your oven proof tray and wooble it around, until you get the caramel all over. Let it cool down. This is the trick. If you mix the cream with hot caramel, it will cook the first and ruin it.
Cream

Mix it all in the blender and put it in the tray. Bake it in medium heat (180C) in bain marie (put the tray inside a bigger tray, with water) for about 30-40 min. The top will change colour and look dark. Check it it's done by sticking a toothpick in the middle of the cream: it's done when it comes off clean. Let it cool down, take it off the tray and keep it in the fridge until serving time.