Caramel Pudding:












🍮 Caramel Custard Pudding

🍮 Custard Ingredients

  • 1 tin condensed milk (397 g)
  • 1 tin water (use the same condensed milk tin)
  • 5 eggs
  • 1 teaspoon vanilla essence

🍮 Caramel Ingredients

  • ½ cup sugar

🍮 How to Make the Caramel

  1. Place the sugar in a metal pan and cook over medium heat.
  2. Allow the sugar to melt gradually. Do not stir with a spoon. You can gently swirl the pan if needed.
  3. Once the sugar has melted completely and turns a deep golden-brown colour, remove the pan from the heat.
  4. Immediately pour the caramel into the baking mould or tray you will use for the pudding.
  5. Carefully tilt and rotate the mould to spread the caramel evenly over the bottom. Set aside to cool and harden.

🍮 How to Make the Custard

  1. Crack the eggs into a large bowl and beat well using a whisk or electric beater.
  2. Add the condensed milk and water, and beat until well combined.
  3. Add the vanilla essence and mix well.
  4. Pour the custard mixture into the prepared caramel-coated mould.
  5. Place the mould inside a larger baking tray and carefully pour hot water into the tray, coming about halfway up the sides of the mould. This creates a water bath (bain-marie) and helps the custard cook gently and evenly.
  6. Bake uncovered at 170°C (340°F) for approximately 50 minutes, or until the custard is set but still has a slight wobble in the centre.
  7. Remove from the oven and allow the pudding to cool completely.
  8. Refrigerate for 5–6 hours, or preferably overnight, before unmoulding.

🍮 Tips for Perfect Caramel

⏺ Do not stir the caramel with a spoon. Stirring can cause the sugar to crystallize and seize. Instead, gently swirl the pan as the sugar melts.

⏺ The colour of the caramel is completely up to you. I like mine a deep chocolate-brown colour, but you can stop cooking it earlier for a lighter caramel.

⏺ Remember, the darker the caramel, the more intense its flavour will be. A very dark caramel can develop a slightly smoky, bittersweet flavour. Just be careful not to let it burn, as burnt caramel will taste bitter.

🍮 How to Unmould the Pudding

  1. Once the pudding has been thoroughly chilled, carefully run a thin knife or small spatula around the edges of the custard to loosen it from the mould.
  2. Place a serving plate over the top of the mould.
  3. Hold the plate and mould firmly together and carefully turn them upside down in one quick motion.
  4. Gently shake the mould to help release the pudding.
  5. Carefully lift the mould away. The caramel syrup will naturally flow down the sides of the pudding.

Enjoy your delicious, silky Caramel Custard Pudding! 🍮



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#mypassion





My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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