Best Milkmaid Caramel Pudding Recipe With Eggs | Sri Lankan Homemade
Author: 
Recipe type: Dessert
Serves: 2 People
 
Visit my site, www.topsrilankanrecipe.com where you can find a detailed, step by step process of this recipe with images.
Ingredients
  • Eggs - 2
  • Milkmaid condensed milk - 125ml
  • Lukewarm water - 125ml
  • Sugar - 65g
  • Vanilla essence - 1 teaspoon
  • Water - 3 teaspoons
Instructions
  1. Get ready with eggs, milkmaid condensed milk, lukewarm water, normal water, sugar, and vanilla essence.
  2. Place the pan over the flame and add the normal water and sugar.
  3. Stir lightly to help the sugar dissolve. After sugar dissolves do not stir. Gently swirl the pan occasionally. After some time you will see the bubbles. After the bubbles, the mixture turns into a golden color and which is the right caramel mix.
  4. Pour it instantly into an oven-baked container and spread carefully.
  5. Now whisk the eggs for 5 minutes.
  6. Add milkmaid condensed milk and lukewarm water. Whisk everything for another 2 to 3 minutes.
  7. Finally, add vanilla essence and give a good mix.
  8. Now pour the mixture on top of the caramel.
  9. Bring the container into the oven and baked it for 60 minutes under 180 degrees Celsius. After 45 minutes insert a cleaned stick inside the pudding. When you take out the stick if it's clean, your pudding is ready. If something sticks in the stick, you need to bake a few more minutes.
  10. Once the pudding is baked completely, take off the container from the oven and keep it outside until it comes to the normal room temperature.
  11. Now keep it in the fridge for at least 3 to 5 hours.
  12. Take it out from the fridge and carefully loosen the sides with the knife.
  13. Finally, cover the container with the plate and flip.
  14. Serve and enjoy the best Sri Lankan style milkmaid caramel pudding recipe.
Notes
1. If it is hard to find milkmaid condensed milk, you can use any other condensed milk.
2. Don't boil the caramel mix until dark brown. The golden color is the best stage. 
3. The egg beating time depends on the number of eggs you are using. The more you use, the more you beat. 
4. When you place the container inside the oven, adding some water below the pudding container is a good idea. 
5. Baking time depends on the quantity you are making. The more quantity needs more time to bake.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/best-milkmaid-caramel-pudding-recipe-eggs-sri-lankan-homemade/