SILKY SWEET DESSERT
Sri Lankan caramel pudding is a silky, melt-in-your-mouth dessert that’s like flan’s tropical cousin. It’s super simple to make with eggs, sugar, milk, and a splash of vanilla, but the magic comes from the caramel sauce. You start by caramelizing sugar into this rich, golden syrup and pouring it into your mold. Then, you whip up a creamy custard mix, pour it over the caramel, and either steam or bake it in a water bath until it sets.
When you flip it out of the mold, you’re greeted with a glossy layer of caramel dripping over the pudding—it’s a total showstopper! Some folks jazz it up with coconut milk or a hint of cardamom, giving it a Sri Lankan twist. It’s the kind of dessert that’s perfect for a celebration or just treating yourself after a big meal. Simple, sweet, and totally satisfying!
Sri Lankan Caramel Pudding
Ingredients
- 1/2 cup sugar
- 2 tbsp water
- 5 eggs
- 1 tsp salt
- 1 can of condensed milk
- 2 1/2 cups of water
- 1 tbsp of vanilla
- pistachios (garnish- optional)
Directions
- Start by making the caramel sauce by heating sugar and 2 tablespoons of water in a saucepan over medium heat.
- Bring it to a boil, stirring frequently. Once the color starts to turn light brown, remove it from the heat and keep stirring as it deepens to a rich, golden brown.
- Quickly pour the caramel into your serving pan, tilting it to ensure the bottom is fully coated. Be sure to work fast, as the caramel will harden quickly!
- Set the caramel aside and move on to the filling. Start by whisking 5 eggs until well combined.
- Add a pinch of salt, condensed milk, and 2 1/2 cups of water (or fill the condensed milk can twice with water).
- Whisk thoroughly until smooth, then pour the mixture into the pan over the caramel layer.
- Place the baking dish inside a larger dish and fill the larger dish with hot water until it reaches about 3/4 of the way up the sides of the baking dish—this creates a water bath.
- Bake at 350°F for 40 minutes, or until the center is just set.
- Let the pudding cool, then refrigerate it for at least 4 hours.
- To serve, carefully flip it onto a plate so the caramel sauce drizzles over the top. Garnish with pistachios for a little crunch, and enjoy!
