This is an easy caramel pudding dessert with just 5 ingredients. It has a Malaysian twist by adding caramel of palm sugar, known as ‘Gula Melaka’ in Malay. Making a quick recipe with few basic ingredients that I can 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 earlier post on caramel orange pudding.
Preparation time: 5 minutes
Cooking time: 30 – 45 minutes
Serves: 4
Ingredients
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
Directions
1. Preparing the caramel :
Break the palm sugar into small pieces and place them in a heavy-bottomed pan.
Add the water and heat the mixture on medium heat, stirring until fully dissolved. Continue heating until the syrup boils.
Pour them using a strainer into ramekins right away or any container of choice.
Since palm sugar naturally holds some particles, it’s thus best to strain them to achieve a smoother consistency.
It will turn sticky if you leave it at room temperature for longer so transfer into ramekins promptly. 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.
Notes:
*If you can’t find palm sugar or jaggery replace it with sugar.
Please help us for any improvement by commenting below or messaging me on Facebook page here >> Delicious Sweet Aroma. Do remember to Like and Share my recipes with your friends. Happy Thanksgiving with your loved ones🌾🌹. Have a great weekend! 😇
Sherryl ❤
Stay Healthy!
Easy Caramel Pudding
Ingredients
For the Custard
- 50 g Caster Sugar
- 3 Eggs Large
- 1 cup Milk at room temperature
For the Caramel
- 50 g Pam Sugar or Jaggery
- ¼ cup Water
Instructions
Prepare the Caramel
- In a saucepan, add the palm sugar and water.
- Heat the mixture over medium heat, stirring constantly, until the sugar completely dissolves.
- Continue heating until the syrup boils and turns into a rich caramel color.
- Remove from heat and carefully pour the caramel into the bottom of your molds or ramekins using a strainer.
- Set aside to cool and harden slightly.
Make the Custard
- In a bowl, whisk the eggs and caster sugar until well combined.
- Slowly add the room-temperature milk to the egg mixture, whisking gently to avoid creating too many bubbles.
- Once fully mixed, strain the custard through a fine sieve to remove any egg particles for a smooth consistency.
Combine and Steam
- Pour the custard mixture over the cooled caramel in the ramekins.
- Place the ramekins in a steamer.Steam over medium heat for 30 – 40 minutes, or until the custard is set but still slightly wobbly in the center.
- Be sure to cover the steamer lid with a cloth to prevent condensation from dripping onto the custard.
Cool and Serve
- Once the custard is done steaming, carefully remove the ramekins from the steamer and let them cool to room temperature.
- Refrigerate for at least 2 hours to allow the custard to fully set.
- To serve, run a knife around the edges of the custard, then gently invert it onto a plate, letting the caramel flow over the top.
- Bake in a preheated oven at 160°C (320°F) for about 40-50 minutes, or until the custard is set but still slightly wobbly in the center.
Notes
- Place the ramekins in a baking dish and fill the dish with hot water, halfway up the sides of the ramekins (this is called a water bath or bain-marie).
- Bake in a preheated oven at 160°C (320°F) for about 40-50 minutes, or until the custard is set but still slightly wobbly in the center.
