Caramel pudding is a favorite in every Goan household. It is a staple at weddings and parties. My aunt, who I lovingly call Aai, makes the best pudding in my opinion. I spent most of my summer vacations with her. I remember sitting by the kitchen counter as she hand beat the eggs. The smell of caramelized sugar would fill the kitchen. Traditionally, the water bath method was not used to bake the pudding. There were no ovens back in the day! The pudding was steamed in a  device called “sannan copro”, a device used to steam Goan idlis. Then you waited patiently! The pudding was cooled, refrigerated and after a long wait, finally, you could indulge in its creamy sweet goodness! Since it is mango season, I decided to put a spin on the traditional pudding and make mango caramel pudding instead. It is equally delicious!

What you will need:

How to make it:

• Preheat the oven to 350 degrees.
• In a mixer, add the eggs, milk, condensed milk and mango puree. Blend everything well. This is your custard for the pudding.
• In a non-stick pan pour the sugar. Once it starts caramelizing, swirl the pan around for even caramelization.
• Pour the caramelized sugar into a baking pan. You can also add it to small individual oven-safe cups. Swirl the bowl to make sure the caramel coats the bottom evenly.
• Pour the custard over the caramelized sugar.
• Place the bowls filled with custard in a larger bowl. Add hot water to the outer bowl to fill it about an inch high. This is called a water bath and ensures even cooking.
• Place this in the middle rack of the oven.
• Bake for 45-60 minutes or until done.
• Let the flan cool to room temperature. Then refrigerate it overnight.
• Run a knife around the edge. Place a wide plate on top. Hold two ends of the plate and bowl and flip it. Enjoy!