Easy Caramel Pudding
Indulge in a luscious, melt-in-your-mouth dessert that combines the richness of eggs and milk with the deep, caramelized sweetness of palm sugar.
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
If using an Oven to Bake:
- 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.