Easy-to-make Japanese Caramel Custard Pudding

The Japanese have long loved their sweet custard desserts, and the Japanese Caramel Custard Pudding is no exception. The simple recipe is a popular choice for desserts that require little preparation. While most convenience stores sell this sweet treat, it’s also available in restaurants and in most home kitchens. It’s a tasty, creamy treat that’s easy to make. Read on for a simple recipe for this delicious Japanese delicacy.

Japanese Caramel Custard Pudding Recipes

Caramel Custard Pudding

If you have a fondness for Japanese desserts, then a Japanese Caramel Custard Pudding is an excellent option for dessert. This sweet is similar to the classic creme caramel and flan and can be made with few ingredients. It's simple and can be made at home, and you don't need to have any special equipment or ingredients. The ingredients and instructions are easy to understand.

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Course: Desserts

Cuisine: Japanese

Keyword: caramel, pudding, purin

CookingStyle: Baking, Boiling

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 5 servings

Calories: 154kcal

Author: James Anderson

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Equipment

Oven

saucepan

wooden spoon

kettle

medium bowl

Parchment paper

fridge

Plastic wrap

Ingredients

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• 30 g sugar
• 2 tbsp water

Pudding

• 320 g whole milk
• 80 g heavy cream
• 2 whole eggs large
• 1 egg yolk large
• Tbsp vanilla extract

Instructions

• Preheat your oven to 3000F. Then prepare 5 glass jars For caramel
• Combine 1 tbsp water and sugar in a saucepan then cook while stirring with a wooden spoon over medium heat. Cook until sugar forms clumps but melts to a sauce, dark amber in color.
• Add the remaining water to the sauce then divide among the glass jars.
• Boil a kettle of water.

For pudding

• Whisk egg yolk and eggs in a medium bowl until light foam starts to form then set aside.
• Combine heavy cream, milk, and sugar in a saucepan. Cook over medium heat until sugar melts. Stir often.
• Add the milk mixture gradually to the yolk mixture. Whisk continuously.
• Pour the mixture to a measuring cup (large) through a sieve then remove bubbles using a piece of parchment paper.
• Divide the mixture among the glass jars evenly.
• Meanwhile, prepare a water bath.
• Place the glass jars on a roasting pan then pour the boiling water to the pan. Make sure it's halfway the jars.
• Bake for about 35 Minutes until purin slightly puffs on top but jiggling in the center.
• Place the jars on the fridge cooling rack until cold then cover with a plastic wrap for 3 days.
• Serve.

Video

Notes

Japanese Caramel Custard Pudding is a sweet, creamy treat that is a popular dessert in Japan. The recipe calls for heavy cream, whole milk, and large eggs. Then, add vanilla bean paste and stir until the mixture is smooth. After that, pour the mixture into four pudding molds and top with the caramel sauce. If you want to serve the puddings warm, you can serve them in ramekins or on the side.

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Nutrition

Serving: 2servings | Calories: 154kcal | Carbohydrates: 10g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 61mg | Potassium: 125mg | Sugar: 9g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Method: Preparing Japanese Caramel Custard Pudding Using a Steamer

Ingredients:

• 2/3 cup (130g) granulated sugar
• 2 tablespoons water
• 3 large eggs
• 2 cups (480ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract

Equipment:

• Heatproof glass or ceramic ramekins
• Steamer or a large pot with a steamer rack

Instructions:

1. Prepare the Caramel:
   • In a saucepan, combine 2/3 cup of granulated sugar and 2 tablespoons of water. Heat over medium-low heat.
   • Swirl the pan occasionally until the sugar turns into a golden caramel, which may take about 10-15 minutes. Avoid stirring; just swirl the pan.
   • Once the caramel reaches the desired color, immediately pour it into your ramekins, swirling to coat the bottoms evenly. Work quickly as caramel hardens fast.
2. Create the Custard Mixture:
   • In a mixing bowl, whisk together 3 large eggs, 1/2 cup of granulated sugar, and 1 teaspoon of pure vanilla extract until well combined.
   • Heat the milk and heavy cream in a separate saucepan over medium heat. Bring it to a gentle simmer, but do not boil.
   • Gradually pour the hot milk mixture into the egg mixture, stirring constantly. This step is crucial to avoid cooking the eggs.
3. Strain and Pour:
   • Strain the custard mixture through a fine-mesh sieve to remove any cooked egg bits.
   • Carefully pour the custard into the caramel-coated ramekins.
4. Steam the Pudding:
   • Fill a steamer or a large pot with a steamer rack with enough water, ensuring the water doesn’t touch the ramekins when they’re placed in the steamer.
   • Place the ramekins in the steamer and cover with a lid.
5. Steaming Time:
   • Steam the pudding over medium heat for approximately 30-40 minutes. The exact time may vary depending on the size of your ramekins and the heat level. The pudding is ready when a toothpick inserted into the center comes out clean.
6. Cool and Chill:
   • Carefully remove the ramekins from the steamer using tongs and allow them to cool at room temperature.
   • Once they’ve cooled down, cover the ramekins with plastic wrap and refrigerate for a few hours or overnight to allow the flavors to meld and the pudding to set.
7. Unmold and Serve:
   • To serve, run a thin knife around the edge of each ramekin to loosen the pudding.
   • Place a serving plate on top of the ramekin, then quickly and carefully flip it over to release the pudding with its beautiful caramel sauce.

Tips for making Japanese Caramel Custard Pudding

Cooking Tips

• Use Room Temperature Ingredients: To achieve a smooth custard, make sure your eggs and dairy ingredients are at room temperature before mixing them.
• Master the Caramel: When crafting the caramel, keep a close eye on it as it can turn from golden to burnt in seconds. Stirring can cause crystallization, so just swirl the pan.
• Strain the Mixture: Straining the custard mixture before pouring it into ramekins is essential. It eliminates any coagulated egg bits, ensuring a silky texture.
• Gentle Steaming: While steaming, maintain a gentle heat level to prevent overcooking. A toothpick should come out clean when inserted into the pudding.
• Rest for Flavors: After cooking, refrigerate the puddings for a few hours or overnight. This resting time melds the flavors and improves the texture.

Serving Suggestions

• Fruit Companions: A classic choice is serving the pudding with fresh, seasonal fruits like berries, kiwi, or passionfruit. The fruity flavors complement the creamy custard.
• Whipped Cream Delight: A dollop of freshly whipped cream adds an extra layer of luxury to your pudding.
• Green Tea Drizzle: To embrace the Japanese theme, drizzle a delicate matcha syrup or matcha-flavored whipped cream for a unique twist.
• Almond Crunch: Toasted almond slivers add a delightful crunch. Sprinkle them on top for a contrast in textures.
• Japanese Tea: Pair your dessert with a cup of green tea or hojicha (roasted green tea) for an authentic Japanese experience.

Frequently Asked Questions about Caramel Custard Pudding

• Can I make caramel custard pudding without a steamer? Yes, you can! You can use a bain-marie or water bath in the oven. Place your ramekins in a deep baking dish, fill it with hot water, and bake the puddings at a low temperature.
• How do I prevent air bubbles in my caramel pudding? Gently stir the custard mixture to avoid creating air bubbles. If air bubbles form, you can strain the mixture before pouring it into the ramekins.
• My caramel crystallized. What did I do wrong? Caramel can crystallize due to undissolved sugar crystals on the pan’s sides. Ensure all sugar crystals are dissolved by brushing down the sides with a wet pastry brush.
• Can I use skim milk for caramel custard pudding? While whole milk provides the creamiest results, you can use skim milk, but it will yield a lighter custard. Whole milk or a mix of whole milk and cream is recommended for the best texture.
• How should I store leftovers?  If you have any leftovers (though it’s unlikely!), cover the ramekins with plastic wrap and refrigerate. Enjoy them within 2-3 days for the best taste and texture.

Indulge in the creamiest Japanese Caramel Custard Pudding. Learn the art, discover serving suggestions, and find answers to FAQs. Perfect your dessert game!

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.