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Prep time
25 minutes
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Cook time
1 hour
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Serves
4 glass pudding cups
Author Notes
Soft, creamy, and delicious, Japanese custard puddings are truly heaven in food form. From the sweet and slight burnt taste of the caramel to the silky and light tastes of the pudding, one serving of this glorious delicacy cannot satisfy one's taste buds enough. It is a classic-favorite dish in traditional Japanese cafés and dessert shops, perfectly fitting for an afternoon tea treat. The first time I tried a custard pudding in Japan, it was a mind blowing experience. I still remember the taste of the pudding vividly: rich vanilla, not too sweet, light hints of sea salt, and the creamy milk from Hokkaido. These ingredients brought the pudding to the next level. I hope this recipe can help you to make a custard pudding close to that level, too.
—cooookiediary
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Ingredients
- Caramel
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50 grams
Sugar
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15 grams
Water (Cold)
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45 grams
Water (Room Temperature)
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1 pinch
Salt
- Pudding
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2
Eggs
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250 grams
Milk
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30 grams
Sugar
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1 teaspoon
Vanilla Extract
Directions
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Combine every ingredient listed under caramel except for the cold water in a milk pot. Turn the heat on to low/medium heat and watch the sugar boil closely. When the color starts to get dark, monitor the color carefully so that the sugar does not over burn. Turn off the heat and immediately add cold water (this step can be very dangerous, so try to stay as far as you can from the pot when adding the water). Pour the caramel into four glass pudding cups.
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Combine all the pudding ingredients. Strain the mixture before pouring it into the pudding cups. Then, cover the pudding cups with tin foil. Steam the pudding for 30 minutes and let it cool overnight in the fridge before serving.
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