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
- 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.
- 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.
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Other ways to making Caramel Custard Pudding
To make this delicious pudding, all of the ingredients must be room temperature before mixing. The first step is to lightly grease the molds and pour the caramel in. Be careful when pouring the caramel because it will melt after baking, so make sure to do it quickly! The next step is to prepare the custard part A of the pudding. Heat the milk and sugar until it turns amber, then stir in the vanilla essence. When the mixture is ready, remove the ramekin from the oven and place the purin cups on a plate.
The second step is to prepare the caramel sauce. It is easy to make caramel sauce by heating milk, sugar, and water until they turn an amber color. After preparing the sugar syrup, pour the syrup into 4 moulds. After cooling down to room temperature, pour the custard into the jars. Serve immediately or refrigerate the pudding. This delicious dessert is a wonderful treat for any occasion!
To prepare the purin, heat half the milk in the microwave. Wait until steam starts to appear. After that, stir in the egg and the vanilla extract. Then, add the other half of the milk. After adding the caramel sauce, the mixture should be thoroughly combined. The custard base is ready. It can be served straight from the ramekin or garnished with whipped cream or mint. If you wish, you can also heat the pudding and serve it hot.
To make the Japanese version of creme caramel, you need to prepare a caramel sauce. It is a thick syrup that consists of sugar and water. It is then poured into four pudding molds, one for each cup. You can also add a spoon to serve the purins. If you’re serving it cold, you can serve it right from the ramekin. However, if you’re preparing it in a hot room, it’s best to serve it chilled.
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