why make this recipe
Silky Japanese Custard Pudding is a delightful dessert that offers a smooth texture and a rich taste. It’s a simple yet elegant treat that can brighten up any occasion. Making this pudding at home allows you to customize the flavors and control the sweetness, making it a perfect dessert for everyone.
how to make Silky Japanese Custard Pudding
Ingredients:
- 50 g white sugar
- 60 ml water
- 300 ml whole milk
- 50 g white sugar
- 7 g gelatin powder
- 3 pasteurized eggs
- 100 ml heavy cream
- ½ tsp vanilla essence (or half the amount of vanilla extract)
Directions:
- Pour 300 ml of whole milk into a microwavable container.
- Stir in 50 g of white sugar and 7 g of gelatin powder. Mix well and let the gelatin bloom for 5-10 minutes.
- While you wait for the gelatin, prepare the caramel by combining 50 g of white sugar with 60 ml of water in a saucepan. Heat until the sugar dissolves and turns a golden brown color. Pour the caramel into serving cups and let it cool.
- After the gelatin has bloomed, heat the milk mixture in the microwave until warm, then stir in 3 pasteurized eggs and mix until smooth.
- Add 100 ml of heavy cream and ½ tsp of vanilla essence. Mix everything until well combined.
- Pour the custard mixture into the cups over the cooled caramel. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
how to serve Silky Japanese Custard Pudding
To serve, gently run a knife around the edges of the pudding to loosen it. Invert the cup onto a plate, allowing the creamy custard to slide out with the caramel on top. Enjoy your Silky Japanese Custard Pudding chilled as a refreshing dessert!
how to store Silky Japanese Custard Pudding
Store the leftover pudding in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It will stay fresh for up to 3 days.
tips to make Silky Japanese Custard Pudding
- Make sure to use pasteurized eggs for safety.
- Be careful not to overheat the milk mixture, as this can cause the eggs to scramble.
- You can add flavors like matcha or chocolate for a twist.
- Using a fine mesh strainer can help give the custard a smoother texture.
variation
You can try adding different flavors to the custard, such as matcha powder or cocoa powder. You can also mix in pureed fruits like mango or strawberry for added taste.
FAQs
Q1: Can I use a different type of milk?
A1: Yes, you can use low-fat or non-dairy milk, but the texture may vary slightly.
Q2: How can I tell when the pudding is set?
A2: The pudding should be firm to the touch but still jiggles slightly.
Q3: Can I make this ahead of time?
A3: Absolutely! This pudding is great for making ahead. Just remember to keep it refrigerated until serving.
Silky Japanese Custard Pudding
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 275 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Refrigeration
- Cuisine: Japanese
- Diet: Vegetarian
Description
A delightful dessert featuring a smooth texture and rich taste, perfect for any occasion.
Ingredients
- 50 g white sugar
- 60 ml water
- 300 ml whole milk
- 50 g white sugar
- 7 g gelatin powder
- 3 pasteurized eggs
- 100 ml heavy cream
- ½ tsp vanilla essence
Instructions
- Pour 300 ml of whole milk into a microwavable container.
- Stir in 50 g of white sugar and 7 g of gelatin powder. Mix well and let the gelatin bloom for 5-10 minutes.
- Prepare the caramel by combining 50 g of white sugar with 60 ml of water in a saucepan. Heat until the sugar dissolves and turns golden brown. Pour the caramel into serving cups and let it cool.
- After the gelatin has bloomed, heat the milk mixture in the microwave until warm, then stir in 3 pasteurized eggs and mix until smooth.
- Add 100 ml of heavy cream and ½ tsp of vanilla essence. Mix everything until well combined.
- Pour the custard mixture into the cups over the cooled caramel. Cover with plastic wrap and refrigerate for at least 240 minutes or until set.
Notes
Ensure to use pasteurized eggs for safety. Be careful not to overheat the milk mixture.