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
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    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.

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    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.

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    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.

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

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

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

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    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.

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    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.

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    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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