Beer Custard (Pudim de Cerveja)

In a saucepan, mix the sugar and water and cook over medium heat until the mixture reduces and forms a caramel.

Pour the prepared caramel into the bottom and up the sides of a bundt pan.

In a blender, add the sweetened condensed milk, milk, eggs, and beer.

Blend all the batter ingredients well until you achieve a smooth mixture.

Pour the liquid custard mixture over the caramel in the pan.

Bake the custard in a water bath (bain-marie), using water with lemon slices in the outer baking dish, at 350°F (180ºC) for approximately 1 hour and a half.

After cooking, let the custard cool. Then, cover it with aluminum foil and refrigerate until completely firm.

Unmold the custard and garnish with extra caramel, chocolate shavings, and chocolate coins before serving.