This is a really easy and simple pudding that is famous in Lanka. Everyone makes it and everyone loves it. This is Mr Firehouse’s absolute favourite. It’s guaranteed to win me “wifey of the day.”
Ingredients
- 1 cup white sugar
- 1 can sweetened condensed milk
- I can full of water
- 1 tsp vanilla
- 4 eggs lightly beaten
Praline for decoration
- 1/3 cup sugar
- 2 tbsp slivered almonds toasted
Preparation
In a non-stick pan place the cup of sugar and place on a medium heat. Leave on the heat without stirring until it turns a lovely golden caramel colour. It changes quite quickly so don’t leave it.
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Pour the caramel into the base of a small oven proof tin/dish. I’ve used individual ramekins but a small single dish works just as well
While the caramel cools pour the condensed milk into a jug, now fill the empty tin with water and pour that into the same jug. Add the beaten eggs and vanilla and give the whole mixture a good mix.
Pour the custard mixture over the caramel (or divide into the ramekins) Place the pudding/puddings in an oven tray and pour enough water into the tray so that it comes up about 1/2 way on your creme caramel dish. Cover the whole tray with aluminium foil and place in the oven. Bake in the oven for 1 hour or until the mixture trembles lightly in the middleWhen cool, run a sharp knife around the edge and up-end on a serving dish.
For the optional praline
Place the nuts on piece of baking paper in a single layer
Place the sugar in a non stick saucepan and place on a low heat until the sugar turns to caramel. Pour over the nuts and wait till it hardens. Snap the praline into bite-size pieces and enjoy with the creme caramel!
