A lovely pudding,a satisfying treat after a meal!

Eggless,with simple ingredients.Thickened with

Cornstarch in three flavours and a sprinkle of

praline is divine !

Each layer will set quickly, and you have to

pour each layer after it sets . ( within minutes).

The time you make a layer is enough for the

prepared layer to set.



2 cups milk (200 ml )

2 heaped spoons for cornstarch mixed in a little milk

3 tbsp sugar

3 tbsp cocoa powder or 100-200 dark chocolate


1/2 tsp vanilla essence

a pinch of salt


•Heat the milk with the sugar

•Pour a little hot water on the cocoa powder

and mix to a smooth paste.

• If you are using chocolate also you can add a

little hot water / hot milk to melt

•When it reaches boiling point ,add cornflour

and the rest of the ingredients,and cook to a

thick custard consistency .

•Remove from fire and pour into individual

ramekins and allow to set ,while you prepare

the next layer.



2 cups milk (200 ml )

2 heaped spoons for cornstarch mixed in a little milk

3 -4 tbsp sugar

1/2 tsp vanilla essence


Follow the same method,and pour the next




2 cups milk

2 heaped tbsp cornstarch mixed in a little milk

or water

1/4 cup brown sugar

2 tbsp water

A pinch of salt


•Boil the sugar with 2 tbsp water till it melts.

•Add milk and heat.

• Add cornstarch and cook to thick custard


•Remove from fire and add to the final layer .

Allow to set for minimum two hours and serve

with praline / chocolate shavings .

Praline is my best choice .

If you have salted caramel toppings you can add a tbsp for enhanced taste .


1 tbsp butter

3-4 tbsp sugar ( not brown)

A handful of cashewnuts

Heat the butter and sugar together.

When it starts to bubble add the cashews and

mix in quick for a minute .

Transfer to a board and allow to cool . Crush to

your choice and sprinkle on dessert when you


Caramel Pudding (2 versions)

I’m giving you here two types of caramel basic pudding,one with fresh milk,and the other using condensed milk.You could try the same with thick coconut milk or tinned coconut milk.
With fresh milk
500 ml milk
5 eggs
5-6 tblsp.of sugar
1 tsp.vanilla essence
2 tblsp.custard powder (optional)
a pinch of nutmeg
For the caramel
2 tblsp.white or brown sugar
1-2 tblsp water
One drop lime juice (to avoid crystallisation).
First mix a little milk to the custard powder,and gradually add the rest of the milk.Beat the eggs with the vanilla essence lightly and add to the milk with the nutmeg and set aside.
To caramelise
Use a thick bottomed pan and first add the sugar (low flame). Once u see the color change add the water and heat till you get a nice golden color(take care not to burn)add a drop of lime juice.Remove immediately from fire. You could use the same pan for steaming the pudding or pour the caramel quickly into the pan you like to make,and coat the base with the caramel.Add the milk.(if you like a deeper yellow you could add yellow Coloring).Cover with foil or cling wrap and steam for 30-35 minutes,or untill done.
Allow to cool and turn over carefully and serve.
This can be served warm or cold.
condensed milk version
1 tin condensed milk
7-8 eggs
1/2 cup water to mix  with condensed milk.
This is the only variation in the condensed milk caramel Pudding recipe.The method is the same.No need to add sugar to the milk.Use only the sugar to caramelise.The number of eggs and milk,and no sugar is the only variation.
You could bake this dessert too in ramekins slightly immersed in water in a moderate oven for 20-25 minutes.(no need to cover).Can be served with fresh cream(optional)


Photo credits:Raffaella fernando photography.


This dessert is made by using 3 types of milk,

that’s why it is named ‘tres.’

This is a quick,easy and yummy dessert!


1 tin condensed milk

1/2 cup cream

2 cups milk

7 eggs

vanilla essence 1 tsp.

pinch of nutmeg

For the caramel

1/2 cup sugar

2 -3 tblsp.water

a drop of lime juice(this is used to prevent the

caramelised sugar from hardening)

To make Caramel

Heat all ingredients on a slow flame patiently.

till you see a nice golden brown syrup,and add

lime.(take care not to burn the sugar).

Pour the caramel in the pan you chose to bake,

and make sure the syrup spreads at the bottom

of the pan.


Blend all the ingredients for the flan,in a mixer.

Pour over the set caramel,and bake in a

moderate oven ( 180C) for 60 minutes.

Insert a fork ,if it comes out clean its done.

Cool and  keep in the fridge for a minimum of 6

hours,or maximum 12 hours.

Turn over carefully.Slice and serve.

Note:The flan tin should be placed in a bigger

pan with hot water,and placed in the oven. ( A