Creme Caramel

Creme Caramel

Adopted by the Sri Lankans to become their quintessential dessert ! The caramel pudding as we choose to call it always brings back memories from Mum's kitchen...usually entertaining around twenty of our nearest & dearest.

Nadundima R


  1. 400 Grams Condensed milk
  2. 4 Eggs
  3. 2 Tablespoons Sugar
  4. 1/4 Cup Sugar
  5. 1/2 Teaspoon Vanilla Essence


50 mins
  1. Add Photo

    Heat 1/4 cup of sugar in the bowl you intend to make the pudding in.Make sure you keep swirling the melted sugar around to spread the heat.

  2. Add Photo

    Once all the sugar has melted and reached a golden brown..swirl the bowl around (using an oven mitt of course) so as to coat the sides and the bottom as well. Set aside.

  3. Add Photo

    In a separate pot, empty the  can of condensed milk. Add  equal part water. Add 2 table spoons of sugar and stir well until dissolved.

  4. Add Photo

    Once the sugar is dissolved heat the mixture on the stove until it almost boils. Set aside to cool.

  5. Add Photo

    Beat the eggs (whites & yolks) with the vanilla essence until it becomes foamy.

  6. Add Photo

    Mix in the cooled condensed milk mixture to the eggs and beat on medium for about a minute to aerate.

  7. Add Photo

    Finally, pour the mixture into the caramel coated bowl. Cover well with a cling wrap and double boil in a water bath on medium flame for about 35/40 mins.

  8. Add Photo

    To check..inset a skewer through the middle and check if it comes out clean. If so, remove from the water bath and set aside to cool.

  9. Add Photo

    Once it is completely can flip it over on to a serving dish. The pudding should be firm but with a gentle wobble.

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