Puding Karamel — Steamed Caramel Custard Pudding

The traditional Malaysian steamed caramel pudding — not the baked flan, but the steamed version that has a silkier, more delicate texture. Puan Rohani learned this from her mother who sold it at the pasar malam for 20 years.

🥘 Ingredients

• A dry caramel is made first (no water, just sugar in a pan), poured into the mould. The custard is eggs + full cream milk + sugar + vanilla, stirred gently (NOT whisked) and strained. Steam on low heat — high heat creates bubbles that ruin the smooth texture.

👨‍🍳 Steps

1. Step 1 — Caramel: Place sugar in a heavy-bottomed pan. Heat over medium heat WITHOUT stirring. Swirl pan gently as edges begin to melt. Cook until deep amber colour. Quickly pour into ramekins, swirl to coat base. It sets immediately — work fast...

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