Kitchen Recipe Collection
Sri Lankan Caramel Pudding
A silky, steamed egg custard topped with a rich, dark caramel sauce. A beloved Sri Lankan dessert similar to flan but distinctively firmer.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 8 servings
- eggs
- sweetened condensed milk
- whole milk
- vanilla extract
- sugar
- water
- nutmeg
Equipment
- Steamer
- Pudding bowl (or heatproof dish)
Instructions
- 1
Make Caramel
Melt sugar with a little water in a saucepan over medium heat until it turns a deep amber color. Pour immediately into the bottom of your pudding bowl. Let it set.
- 2
Make Custard
Lightly beat the eggs. Whisk in the condensed milk, whole milk, vanilla, and a pinch of freshly grated nutmeg. Do not over-whisk (avoid creating bubbles).
- 3
Pour & Cover
Pour the custard mixture over the hardened caramel. Cover the bowl tightly with foil.
- 4
Steam
Steam over gently boiling water for 45 minutes, or until a skewer inserted in the center comes out clean.
- 5
Chill & Serve
Let cool completely, then refrigerate. Invert onto a plate before serving so the caramel cascades over the pudding.
Cooking Tips
- Unlike baking in a water bath, Sri Lankan caramel pudding is traditionally steamed on the stovetop, giving it a slightly denser texture.
- Do not whisk the eggs too vigorously; you want a smooth, bubble-free custard.
Variations
- Baked Caramel Pudding: Bake in a water bath at 160°C for 50 minutes instead of steaming.
Chef's Notes & Storage
- The perfect Sunday lunch dessert in Sri Lanka.
Nutrition Estimate
280 calories · 8g protein · 40g carbs · 10g fat · 0g fiber per serving
