Caramel Pudding

Desserts
Eurasian
Hari Raya
Oven
Party

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

3-4 Pax

This recipe went viral during the Ramadan Bazaar in 2026, but even before this, many families have been serving this dessert at home on special occasions. 

This is Khalil’s grandmother’s ecipe which has been passed down to all the aunties, with a Raya twist by using gula melaka and pandan leaves! 

Ingredients

Adjust Servings
US / Metric

Caramel

0.00
cup
cup
Gula melaka
0.00
cup
cup
Gula melaka
0.00
tbsp
tbsp
Water
0.00
tbsp
tbsp
Water
0.00
knot
knot
Pandan leaf
0.00
knot
knot
Pandan leaf

Custard

0.00
can
can
Evaporated milk
0.00
can
can
Evaporated milk
0.00
ml
ml
Milk
0.00
ml
ml
Milk
0.00
Whole eggs
0.00
Whole eggs
0.00
Egg yolk
0.00
Egg yolk
0.00
tsp
tsp
Vanilla essence
0.00
tsp
tsp
Vanilla essence
Pinch of salt
Pinch of salt

Steps

1

Preheat oven to 160°C.
Preheat oven to 160°C.
Mark as completed

2

Make the syrup first by cooking down the gula melaka, water and pandan in a pot until dissolved and slightly caramelised (use your nose as a guide - it should smell just slightly burnt).
Make the syrup first by cooking down the gula melaka, water and pandan in a pot until dissolved and slightly caramelised (use your nose as a guide - it should smell just slightly burnt).
Mark as completed

3

When done, pour the caramel into the baking tin.
When done, pour the caramel into the baking tin.
Mark as completed

4

3. For the custard, blend egg yolks, vanilla essence, grated gula melaka and salt in a blender until smooth. (Optional) Strain the mixture.
3. For the custard, blend egg yolks, vanilla essence, grated gula melaka and salt in a blender until smooth. (Optional) Strain the mixture.
Mark as completed

5

Slowly pour into the baking tin. Tap the baking tin on the table surface gently to remove any big bubbles.
Slowly pour into the baking tin. Tap the baking tin on the table surface gently to remove any big bubbles.
Mark as completed

6

Place the baking tin in a deep tray. Fill water up to halfway up the tray and cover with foil then cook in the oven for 45 minutes.
Place the baking tin in a deep tray. Fill water up to halfway up the tray and cover with foil then cook in the oven for 45 minutes.
Mark as completed

7

Once cooked, refrigerate for 1 hour or overnight before serving.
Once cooked, refrigerate for 1 hour or overnight before serving.
Mark as completed

8

To serve, run a knife around the edges of the baking tin & flip it onto a plate.
To serve, run a knife around the edges of the baking tin & flip it onto a plate.
Mark as completed

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