• In a medium non-stick sauce pan, mix sugar and water and stir a couple of times.
• Now heat this over medium heat, without stirring - you can swish it around, until the syrup melts and turns golden. Large bubbles will begin to form just before it's ready.
• So, remove from heat immediately once it bubbles for a minute or so.
• Coat the "budí-pan" with the syrup by pouring and slowly turning the pan letting the syrup cover the bottom and sides.
• Let it sit for about 10 minutes or so until the caramel hardens.
• Now your pan will be ready for the budín.

Budin

• Prepare a tea using water, cinnamon, anise, and cloves, boiling until the water darkens.
• Remove the cloves and cinnamon sticks.
• Remove the crust from the bread and break it into small pieces about 1" square.
• Add the milk and "tea" to the bread and let it soak.
• Mash the bread with your hands - don't use the blender. It needs to be lumpy.
• Mix together eggs, sugar, salt, and melted butter.
• Stir in the raisins.
• Mix with bread mixture using a large spoon (no blender).
• Pour over a caramelized mold.
• Place the mold into a larger rectangular pan that is at least 2 inches deep.
• Place both of these into an oven that's been preheated to 350ºF.
• Now pour hot water into the larger pan to within ½" of the top of the casserole.
• Bake for approximately one hour and fifteen minutes, until a toothpick comes out clean when inserted into the center of the budín.
• Let cool. Refrigerate.