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Suria Marlina’s caramel pudding @ Puding karamel Suria Marlina

I had been meaning to share this recipe for weeks now. So today I finally made one and took some photos and share them with you.

IMG 4918 1 WEB2 3 gourmetwhisk by mazmin shariff

It is Ramadhan now and caramel pudding is one of the ultimate desserts that would perfectly wrap up our iftar meals. Imagine biting into a wobbly and incredibly smooth cream caramel pudding when breaking fast. It’s heaven for a pudding fan like us.

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IMG 4894 1 gourmetwhisk by mazmin shariff

Honestly, I can’t remember any street-food Ramadhan bazaar I went to that did not sell caramel pudding. But why buy when you have one of the best pudding recipes ever? This recipe was given by a dear friend, Suria Marlina, when I was in college like… decades ago?

IMG 4864 1 WEB2 2 1 gourmetwhisk by mazmin shariff

You don’t have to be a baking pro to make this right. This recipe requires only a handful of ingredients and involves a few simple steps, yet it yields amazing results. Nothing fancy stuff involved but it sure does look impressive when served.

One important tip is to use a pan with no non-stick coating. We do not want any traces of toxins getting into our caramel syrup, do we? Thus, a stainless steel pan clearly fits this purpose. Keep watching the sugar caramelizing to a perfect light golden colour. But before that happens, you’ll get to a stage where the sugar will start to crystallize. That is perfectly ok. You’ll get to the next stage (golden colored syrup) in no time. If you keep on seeing crystallized sugar forming on the sides of the pan, just use a wet brush to wipe it off. You with me?

IMG 4890 1 gourmetwhisk by mazmin shariff

Also, never (am telling you again, never) blend the ingredients. Use your hands. You don’t want to incorporate air bubbles into the mixture.

IMG 4905 1 WEB2 2 gourmetwhisk by mazmin shariff

You also need to know that we are making a wet caramel as the base for this pudding. You can make a dry caramel instead. The choice is yours. A dry caramel has no water added to it. And what color are we looking for? That too is totally up to you. A light golden caramel tastes sweet while a dark deep amber-colored caramel has a bittersweet taste. Once it reaches the stage you desire, quickly (I mean seriously quickly) pour it into the baking pan. Do not attempt to taste it at any point. A tongue burn in the kitchen is the last thing we ever need.

IMG 4909 1 WEB2 2 gourmetwhisk by mazmin shariff

Another thing you should remember is to use a shallow baking pan, not the deep one normally used i9n cake baking. This will help to invert the pudding a lot easier. Letting the baked pudding chill for at least 6 hours will also firm it up to ease turning it upside down. Any attempt to turn it upside down while it is still warm will cause it to collapse and fall apart. Patience please.

There you go. I pointed out all the nitty gritty of making this pudding. And to my friend Suria, I will always cherish this superb recipe forever!

Suria’s caramel pudding

Recipe by Mazmin ShariffCourse: DessertCuisine: European, AsianDifficulty: Easy


Prep time


Cooking time





a lusciously rich and smooth pudding that will please any pudding fan.


  • Caramel
  • 150 grams sugar (3/4 cup)

  • 1 tablespoon water

  • Pudding
  • 1 can evaporated milk (390 grams)

  • 5 eggs (A)

  • 250 ml cup fresh milk (1 cup)

  • 250 ml cup warm water (1 cup)

  • 1 tablespoon vanilla essence

  • 200 grams sugar (1 cup)


  • Caramel
  • Place sugar and water in a pot. Let sit until the water dampens the sugar all over. Cook over medium flame.
  • You can stir with a spoon or swirl the pan until it turns golden yellow.
  • Pour caramel into a 7-inch round pan (height 2 inches) and swirl the pan so that it spreads evenly.
  • Pudding
  • Preheat oven to 150C.
  • In a bowl mix warm water and sugar. Let sit until sugar dissolves.
  • Add other ingredients into the bowl.
  • Using your hands, squish the mixture thoroughly.
  • Strain the mixture and pour it into the baking pan.
  • Place the baking pan in a waterbath (a larger pan with water halfway up).
  • Bake for an hour.
  • Cool and chill for at least 6 hours before inverting it onto a plate.

Puding karamel Suria

IMG 4915 1 WEB2 2 gourmetwhisk by mazmin shariff

Siapa yang tak pernah kenal puding karamel? Puding yang menjadi salah satu jualan wajib di mana-mana bazar Ramadhan dan pasar malam. Dulu, sewaktu di kolej, kami antara pembeli setia puding karamel.

Tapi pada satu hari, kami dapat resipi puding karamel dari rakan kolej kami, Suria. Semenjak tu, kami tak beli dah puding karamel sebab resipi ni antara yang paling mudah dan sedap. Serius.

Ada beberapa tips bila membuat puding ini. Pastikan gula karamel yang dimasak tidak terlalu gelap warnanya. Nanti terlebih pahit. Sebelum gula bertukar warna keperangan, ketulan gula kristal akan terbentuk. Kacau atau goyang-goyangkan periuk. Gula yang cerah keemasan akan lebih manis dari yang gelap warnanya. Namun, terpulang pada citarasa masing-masing nak gula karamel tahap mana.

Terdapat dua jenis sirap karamel – ‘dry’ dan ‘wet’. Karamel kering tidak dicampur air dan karamel basah mengandungi sukatan air yang sedikit. Itu bezanya. Nak kacau atau tak? Kami lebih suka kacau semasa memasak gula karamel kerana kami boleh pastikan semua bahagian masak rata. Untuk resipi ni, kami sediakan karamel basah tetapi banyak kali sudah kami buat karamel kering juga.

Kami nak juga ingatkan agar jangan sekali-kali menggunakan blender apabila mencampurkan semua bahan-bahan untuk puding. Jika tidak, puding akan jadi berbuih dan tidak halus teksturnya nanti.

Pastikan juga loyang yang digunakan tidak tinggi, bukan loyang kek. Bila ruang terlalu banyak, puding akan pecah apabila kita terbalikkan di atas pinggan. Ketinggian loyang 2 inci adalah memadai.

Rasanya tips penting dah kami sebut semuanya. Jadi marilah cuba puding karamel Suria Marlina ni!



8 pax


30 minit


60 minit


10 Ringgit


  • Karamel
  • 150 gram gula

  • 1 sudu besar air

  • Puding
  • 1 tin susu cair (sejat)

  • 5 biji telor (A)

  • 250 ml susu segar (1 cawan)

  • 250 ml air panas (1 cawan)

  • 1 sudu besar esen vanila

  • 200 gram gula


  • Panaskan oven 150C.
  • Untuk gula karamel, masukkan gula dan air ke dalam periok. Biar sebentar agar gula serap hampir kesemua air. Masak atas api sederhana sehingga gula menjadi warna perang. Boleh kacau dengan sudu ataupun goyang-goyangkan periuk.
  • Bila karamel sudah bertukar menjadi warna perang keemasan, tutup api dan terus tuangkan karamel ke dalam loyang.
  • Dalam mangkuk, campurkan air panas dan gula. kacau hingga gula larut.
  • Masukkan semua bahan lain ke dalam mangkuk tadi. Gunakan tangan untuk hancurkan adunan.
  • Tapis dan tuang ke dalam loyang.
  • Letak loyang di dalam bekas lebih besar yang diisi air pada separuh ketinggian loyang.
  • Bakar 60 minit.
  • Bila sudah masak, sejukkan sekurang-kurangnya 6 jam sebelum diterbalikkan di dalam pinggan hidang.


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About Me

Mazmin Shariff

A mom, baker and cook, living in Malaysia, sharing the best curated and tried tips and recipes she has in her collection.



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