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Silky Japanese Custard Pudding with Caramel Recipe

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3.9 from 295 reviews

Silky Japanese Custard Pudding is a smooth and delicate dessert featuring a luscious caramel topping and creamy custard made from milk, eggs, and gelatin. This recipe provides step-by-step instructions to create a classic Japanese-style pudding that is chilled to perfection, offering a melt-in-your-mouth texture and a sweet, subtly vanilla-flavored custard underneath a rich caramel layer.

  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings

Ingredients

Caramel

  • 60 ml water
  • 50 g white sugar

Custard

  • 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)

Instructions

  1. Prepare gelatin mixture: Pour 300 ml whole milk into a microwavable container. Stir in 50 g white sugar and 7 g gelatin powder. Mix well and let the gelatin bloom for 5-10 minutes while you prepare the caramel.
  2. Make the caramel – Step 1: Measure 60 ml water. Add one-third of the water to a cold saucepan along with 50 g white sugar. Mix to combine before turning on the heat.
  3. Make the caramel – Step 2: Heat the sugar and water on medium to medium-low heat until bubbling. Avoid stirring; instead, tilt the pan occasionally to ensure even coloring.
  4. Make the caramel – Step 3: When the sugar-water mixture starts turning a light golden color, carefully add the second third of cold water. Be cautious of hot splashes and wear oven gloves for protection.
  5. Make the caramel – Step 4: Continue heating and tilting the pan until the caramel reaches an amber color. Add the final third of the cold water and remove the pan from heat.
  6. Make the caramel – Step 5: Swirl the pan gently in a circular motion to introduce air and cool the caramel slightly.
  7. Pour caramel into containers: Divide the caramel evenly into 4-6 heatproof containers. Allow it to cool and set in the refrigerator while preparing the custard.
  8. Heat milk mixture: Microwave the milk, sugar, and gelatin mixture from step 1 for 2 minutes at 600W.
  9. Melt remaining gelatin: If gelatin grains remain, microwave in 20-30 second intervals, stirring gently until fully dissolved. Avoid overheating to prevent scolding the milk. Let cool slightly.
  10. Whisk eggs: Crack 3 pasteurized eggs into a heatproof bowl. Whisk until yolks and whites are fully combined.
  11. Add cream and vanilla: Incorporate 100 ml heavy cream and ½ tsp vanilla essence into the eggs and whisk until smooth.
  12. Temper the eggs: Gradually add a small amount of the hot milk mixture to the egg-cream mixture, whisking continuously to temper the eggs.
  13. Combine custard mixture: Slowly pour the remaining milk mixture into the eggs while stirring gently to avoid curdling.
  14. Strain custard: Rinse the milk jug, place a fine-mesh strainer on top, and pour the custard through to remove lumps of gelatin or egg.
  15. Pour custard into containers: Carefully pour the strained custard over the set caramel in the containers, leaving some space at the top to prevent spills. Cover with lids or plastic wrap.
  16. Chill the pudding: Refrigerate for at least 3 hours, preferably overnight, to let the pudding fully set and develop its silky texture.
  17. Serve: Remove from the refrigerator, optionally unmold or serve in containers, and enjoy the creamy Japanese custard pudding with caramel sauce.

Notes

  • Use pasteurized eggs to ensure safety when consuming slightly cooked custard.
  • Be cautious while making caramel as it can splatter and cause burns; oven gloves and standing back are recommended.
  • Temper eggs gradually to prevent curdling and achieve a smooth custard.
  • If gelatin grains remain after microwaving, continue to gently heat until completely dissolved without boiling.
  • The pudding tastes best when chilled longer, so overnight refrigeration is ideal.
  • Vanilla essence can be substituted with vanilla extract if desired, but reduce quantity by half for extract due to stronger flavor.
  • Use heatproof containers suitable for serving and chilling the custard pudding.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Japanese

Find it online: https://yourdailycook.com/silky-japanese-custard-pudding-with-caramel-recipe/