I love condensed milk. I can eat it as it is . All I want is a can of condensed milk and a tea spoon. I love condensed milk tea too. In Sri Lanka most of the tea made with condensed milk . Thats the best tea ever too.
When we add condensed milk in to a pudding or any other recipe we have to be careful when adding more sugar. For me the sugar in condensed milk is more than enough. When doing the caramel make sure not to burn the sugar. If burnt it taste bad. Pieces of burnt sugar can go in to the dessert too.
Sometimes I steam this pudding. Both taste nicer. Strain when you mix eggs in any recipe to prevent clots of eggs later and also it stops egg shells if we have accidentally added.
After baking when you touch the top if it not sticking to your fingers that means it s ready. All egg dishes needs to set it back again. So leave it to cool down unless you are serving it hot. Leaving in fridge makes it well stabilise and can cut in to even pieces. Can store in fridge about two days with out a problem.
- 1 can condensed Milk (397g)
- 8 Eggs
- Few Drops of vanilla
- 250g Brown sugar
- 125ml Water
- 500 ml Milk
- Into 250g add the water and caramelise with out stirring.
- Pour in to a pan to cool down. It will set in the tray.
- Beat the vanilla and Eggs together.
- Next add the condensed milk and mix well.
- Heat the milk . (Don’t boil)
- Add the milk in to eggs and mix well.
- Pass it through a sieve.
- Put water half way through in to baking tray and put the tray with egg mix in to it.
- Bake about 1 hour.
- Leave in fridge to set.
- Put the tray upside down and invert the pudding on to a tray.