serves
4-6
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 20 g butter, softened, for greasing
- 395 g can sweetened condensed milk
- 395 g cold water
- 2 eggs, lightly beaten
- 2 tsp vanilla extract
For the caramel
- 3 tbsp white sugar
- 3 tbsp water
Chilling time: 6 hours or overnight.
Instructions
- Grease a 1 litre square baking dish with the butter.
- To make the caramel, combine the sugar and water in a small saucepan. Cook to a dark amber colour, taking care not to burn the caramel, then pour directly into the greased baking dish.
- Fill the saucepan with water, then bring to a simmer. While the water comes to the boil, combine the condensed milk, a tin-full of cold water and the eggs in a bowl that fits snugly over the saucepan. Whisk the custard mixture over the bain marie until hot, then remove from the heat. Stir through the vanilla, then strain with a fine mesh strainer into the prepared dish with the caramel.
- Prepare a steamer of your choice (e.g. electric steamer, or large bamboo basket set over a wok of simmering water), then steam the Sri Lankan caramel pudding over medium-high heat for 45-60 minutes. Remove from the heat and allow to cool, then refrigerate for 6 hours until chilled. Cut into squares and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
