Sri Lankan Popular Desert ‘ Caramel Pudding ‘ – By Malsha – eLanka
Materials Required:
- 2 cups of fresh milk (500ml)
- 2 table spoons of custard powder
- 2 eggs
- 1/3 cup sugar (70g)
- A teaspoon of vanilla
- Powdered cardamom, cloves and some cinnamon powder
For the caramel
- 3 table spoons of sugar
- 2 table spoons of hot water
Method of making
Take a utensil, grease it with a little oil or butter and keep it aside.
To make the caramel, place a pot on the stove and add about a tablespoon of sugar and caramelize it on medium heat (don’t let it turn black…otherwise it will taste bitter). When the sugar dissolves well and becomes a dark color, add 2 tablespoons of hot water and spoon it. Now add some remaining sugar and dissolve it well. When the caramel turns dark brown and comes bubbling, take it off the stove and pour it into the pot prepared for putting the pudding.
Now put another vessel on the stove and put the milk in it and heat it on low flame. Add vanilla to this. Heat the milk for two minutes with a spoon on low flame. Now remove this from the stove and keep it aside to cool.
After the milk cools down a little, add the custard powder and mix well until the curds are gone.
Next, take another bowl, break eggs separately, add sugar and whisk well. After the milk has cooled down well, add these eggs to the mixture and beat well again.
Now add this egg-milk mixture to the caramelized bowl with the help of a strainer.
Cover the vessel with an aluminum sheet or a polythene sheet and let it steam thoroughly for about 30 minutes.
After about 30 minutes, check whether the pudding has risen well and remove the pot from the steamer and leave it to cool.
After it cools down well, put it in the refrigerator for about 2 hours, loosen it a little with a knife and carefully turn the other side.
🔸 Beat the eggs with a whisk. Do not beat. Then the foam may increase and the pudding may lose its beauty.
🔸 Grate some lime peel and add it to the mixture to reduce the smell of eggs.
