Sri Lankan caramel pudding

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

1. Grease a 1 litre square baking dish with the butter.
2. 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.
3. 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.
4. 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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