Corn Pudding

Blend the canned corn with milk for 3 minutes until well-puréed.

Add the eggs and sweetened condensed milk and mix again.

Pour the mixture through a sieve to remove any solids/pulp.

Prepare the caramel sauce by adding cinnamon to the sugar and cooking until it forms a syrup.

Pour the caramel into the pan and add the corn mixture, covering with aluminum foil.

Bake the pudding in the oven at 320ºF (160ºC) for 40 minutes, or use one of the other preparation options.

Let the pudding rest in the refrigerator for at least 4 hours to set.