Hey everyone, welcome to my recipe site, looking for the perfect Japanese Custard Pudding recipe? look no further! We provide you only the best Japanese Custard Pudding recipe here. We also have wide variety of recipes to try.

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 Goodies that give You Energy.

We are very mindful that eating healthy snacks can help us truly feel better in our bodies. Increasing our intake of well balanced meals while reducing the intake of unhealthy ones plays a part in a more healthy feeling. A salad helps us feel better than a piece of pizza (physically anyway). Choosing healthier food choices can be challenging if it is snack time. Shopping for snack foods can be a difficult task because you have countless options. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting snack food.

Foods made from whole grains are excellent for a quick snack. Starting your day with a piece of whole grain bread toasted can give you that added boost you need to get going. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain snacks is always better than eating the refined grains we commonly obtain in our grocery stores.

You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to japanese custard pudding recipe. To make japanese custard pudding you only need 16 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Japanese Custard Pudding:
  1. Prepare Caramel
  2. Take 120 g Granulated sugar
  3. Use 2 tbsp Water
  4. Take 100 mL Boiling water
  5. Provide Egg Mixture
  6. Use 8 eggs
  7. You need 130 g Sugar
  8. You need 960 mL Milk
  9. Provide 1 tsp Vanilla (extract, paste, or oil)
  10. Take Tools
  11. You need Pot
  12. Get 2 trays, one small enough to fit in the other
  13. Prepare Ladle
  14. You need Whisk
  15. You need Something to mix with (wooden spoons, silicone spatula, etc.)
  16. You need Sifter
Steps 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!

If you find this Japanese Custard Pudding recipe helpful please share it to your good friends or family, thank you and good luck.