Custard Pudding with Caramel Topping

This is a very common pudding served as a dessert in Sri Lanka even though it’s not originally from Sri Lanka. It must have got into the Sri Lankan food from Dutch, Portuguese or British. In French this is called Crème Caramel, in Italy crema cramella and in Spanish as Flan.


Caramel Topping:

  • 6 tablespoons superfine white sugar
  • 2 tablespoons water


  • 1 ½ cups whole milk
  • 2 – 3 tablespoons sugar
  • 2 large eggs
  • 1 teaspoons vanilla essence


  • Preheat oven to 325° F and place a baking dish (which can hold 4 ramekins) half filled with water in the oven
  • To make the caramel topping, place sugar and water in a saucepan heat until the sugar is dissolved and then bring to boil until the sugar syrup get to a good caramel color
  • Immediately pour sugar syrup into four ramekin dishes and swirl the ramekin a little bit so the syrup covers the whole bottom
  • To make the custard, heat milk gently until it starts boiling.  Keep aside
  • In a bowl beat together eggs, vanilla and sugar
  • Add the hot milk into the eggs mixture and beat gently
  • Pour this custard mixture onto the cooled caramel based ramekins
  • Bake for about 45 min – 1 hour or until custard have set and firm to touch
  • Cool the baked pudding and refrigerate for at least 2 hours
  • To un mould, loosen the sides of the custards with a knife and invert onto a serving plate.
  • Allow the caramel sauce to run down the side of the custard pudding

Yields: 4 servings

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