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Japanese Custard Pudding
Japanese Custard Pudding

Before you jump to Japanese Custard Pudding recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.

We are very mindful that consuming healthy meals can help us really feel better inside our bodies. Increasing our consumption of healthy foods while lowering the intake of unhealthy kinds plays a role in a more healthy feeling. A little bit of pizza does not cause you to feel as healthy as consuming a fresh green salad. Sometimes it’s hard to find healthy foods for treats between meals. Finding snack foods that will help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks that can be used when you need an instant pick me up.

Eating almonds is a wonderful option as long as you don’t possess a nut allergy. Almonds offer a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. Various nutritional vitamins are found in these wonderful nuts. Almonds, like turkey, contain the enzyme tryptophan which may often make you sleepy. But when you eat almonds, you won’t feel like you must sleep a while. Rather, these nuts aid in reducing stress and provide a relaxing feeling throughout your body. Your emotional condition can often be lifted by just eating almonds.

You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. Determining to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to japanese custard pudding recipe. You can have japanese custard pudding using 16 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Japanese Custard Pudding:
  1. Provide Caramel
  2. Prepare Granulated sugar
  3. Use Water
  4. Prepare Boiling water
  5. Get Egg Mixture
  6. Take eggs
  7. Take Sugar
  8. Use Milk
  9. Use Vanilla (extract, paste, or oil)
  10. Take Tools
  11. Get Pot
  12. Get trays, one small enough to fit in the other
  13. Get Ladle
  14. Prepare Whisk
  15. Take Something to mix with (wooden spoons, silicone spatula, etc.)
  16. Provide Sifter
Instructions to make Japanese Custard Pudding:
  1. Preheat the oven to 300°F
  2. Let’s make the caramel. In a pot that will be big enough to hold all of the milk, add the sugar and on medium heat. When the pot heats up a little, pour in your tiny bit of water. It should sizzle a little bit and bubble. The water will get soaked up by the sugar. Don’t touch, don’t mix.
  3. Let the pot sit on medium heat without mixing it. You can move it around by moving the pot but try not to stir. If there are any large sugar clumps, you can push that in, but don’t stir. Wait until it becomes a little brown. Prepare the boiling water.
  4. When the whole thing becomes a dark brown, turn off the heat, and quickly pour in the hot water. It will sizzle and smoke and splash a little bit so put a lid on the pot. When the splashing and sizzling has gone down, take the lid off. Check the consistency of the caramel. If it is still a bit fluid, keep resting it. Onces it thicken, the caramel is done. You want it to be a bit burnt to get that bitter-sweet flavour.
  5. Once the caramel thickens, pour it into a smaller tray. It will be really thick and paste like, but spread it out as much as you can before it hardens. It’s okay if it’s not completely spread, it will spread in the oven.
  6. Now we’ll make the egg mixture for the pudding. Take the pot you used for the caramel and put it back on the stovetop. With all the caramel remnants still on it, pour in the milk and sugar. Stir on medium to low heat, gradually dissolving the caramel and sugar into the milk.
  7. While the milk is heating up, crack 8 whole eggs in a bowl and whisk.
  8. When the milk comes to a simmer, take it off the heat and pour it little by little into the eggs, all the while mixing it together. Mix in vanilla.
  9. Make sure the small tray with the caramel sits in the larger tray. Pour boiling water in the larger tray, to create a bath for the smaller tray. Fill large tray up halfway at least. In the small tray, pour the mix mixture through a sifter to get rid of any unmixed eggs, any unwanted remnants.
  10. Place in the oven for 45 minutes. When finished, take it out and let it cool.
  11. Once cooled, wrap with plastic wrap and place the the refrigerator for a couple hours or overnight. After chilled, use an offset spatula or a knife and run it along the edge of the pudding, releasing it off the sides. Then, place a sheet tray or a serving tray on top and flip to remove the pudding. Cut into pieces and enjoy!

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