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.
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.
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.
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.
Once the sugar is dissolved heat the mixture on the stove until it almost boils. Set aside to cool.
Beat the eggs (whites & yolks) with the vanilla essence until it becomes foamy.
Mix in the cooled condensed milk mixture to the eggs and beat on medium for about a minute to aerate.
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.
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.
Once it is completely cooled..you can flip it over on to a serving dish. The pudding should be firm but with a gentle wobble.
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