Japanese Custard Pudding
Silky smooth Japanese custard pudding with a rich caramel sauce that melts in your mouth.
Equipment
Ingredients
Caramel Sauce
sugar
40 g
water
35 ml
Custard Base
sugar
40 g
milk
300 ml
egg
2 pcs
vanilla extract
0.25 tsp
Instructions
Make caramel sauce
Combine sugar and water in a pot and cook until the mixture turns golden brown.
Pour caramel into ramekins
Divide the hot caramel sauce evenly between 3 ramekins or oven-safe bowls.
Prepare custard mixture
In a bowl, combine eggs, milk, and vanilla extract. Mix gently until small bubbles form.
Warm the milk
Microwave the remaining milk for 1 minute until warm, then add to the egg mixture.
Strain the custard
Strain the custard mixture twice through a fine sieve to remove any lumps, then divide between the caramel-lined ramekins.
Remove surface bubbles
Use a spoon to scoop off any remaining bubbles on the surface of the custard.
Prepare water bath
Place the ramekins in a baking tray and add hot water to a depth of 2 cm.
Bake the pudding
Bake in a preheated oven at 150°C for 35 minutes until the custard is set.
Cool and serve
Allow the puddings to cool to room temperature before serving.
Original recipe
Storage
Best served fresh. Can be stored covered in refrigerator for up to 2 days.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.