This is an easy caramel pudding dessert that includes just 5 ingredients with a Malaysian twist of adding caramel of palm sugar also known as ‘Gula Melaka’ in Malay. Making a quick recipe with few basic ingredients that I could put together with less effort was my intention. It is creamy, delicate and irresistible for an after-meal dessert.
For a caramel pudding with fruity flavor please refer to my previous post on caramel orange pudding.
Preparation time: 5 minutes
Cooking time: 30 – 45 minutes
Caster sugar – 50 g
Eggs – 3 large
Milk (pasteurized) – 1 cup, room temp but not hot
For the caramel:
Palm sugar – 50 g (*see notes)
Water – 1/4 cup
1. Preparing the caramel :
Break the palm sugar into small pieces and place them in a heavy-bottomed pan.
Add water and heat the mixture gently on medium heat stirring until it all dissolves. Continue until the syrup boils.
Pour them using a strainer into ramekins immediately or any container of choice. Since palm sugar contains some particles its best to strain them. It will turn sticky if you leave it at room temperature for longer so transfer into ramekins immediately. Reserve the ramekins.
2. In a small bowl, whisk the eggs and sugar. Strain through a sieve, add milk (or you can strain after adding milk) and pour into the ramekins.
Cover the ramekins or containers with Al-foil.
3. If using the method of steaming on stove top use the method shown here
Place 2-inch water in a large wok or heavy-bottomed pan. Place ramekins over a 2-inch stand just touching the water level. Cover with a tight fitting lid and cook on medium-high for 30 – 40 minutes or just until set. Turn off heat and let it sit for an hour.
4. If using a convection oven to bake:
Preheat oven 150 degree Celsius (300 degree F / Gas 2). Place ramekins in large rectangular glass baking tray with hot water halfway up the sides of the dishes. Cover the whole tray with a Al-foil again and bake 40-45 minutes.
Let it sit for 10 minutes in the oven without letting any air out. Then check if they are firm or set.
5. Remove the ramekins and leave to cool. Chill them for 4 hours or until they are cold enough before serving.
Run a knife between the edge of each ramekin. Place a plate over the ramekin, holding the plate in one hand and other on ramekin carefully invert. Tap the ramekin base shaking them gently and lift.
*If you cannot find palm sugar replace it with sugar.
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