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Japanese Custard Pudding

Creamy Japanese Custard Pudding for a Delightful Dessert

Japanese Custard Pudding is a silky, elegant dessert that combines creamy custard with rich caramel—a delightful finish to any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 5 jars
Course: Dessert
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 30 g Sugar This sweet ingredient forms the essential base for the caramel; just be careful not to let it burn!
  • 1 teaspoon Water It helps sugar melt into smooth caramel; ensure it's added gradually to avoid splatter.
For the Pudding
  • 1 cup Whole Milk This ingredient adds a creamy consistency to the custard; you can opt for low-fat milk if you prefer a lighter option.
  • 1 cup Heavy Cream It brings richness and a velvety mouthfeel; half-and-half can substitute for a lower-fat choice.
  • 80 g Sugar Sweetens the custard; feel free to adjust based on your sweetness preference.
  • 2 whole Large Eggs Together, they create a rich custard texture; make sure they’re at room temperature for easy mixing.
  • 1 Egg Yolk Together, they create a rich custard texture; make sure they’re at room temperature for easy mixing.
  • 1 teaspoon Vanilla Bean Paste This enhances the dessert's flavor; using high-quality vanilla makes all the difference, but you can skip it for a pure custard experience.

Equipment

  • Oven
  • Medium saucepan
  • Whisk
  • measuring cup
  • Sieve
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300˚F (150˚C). Gather five 4-ounce glass jars or ramekins and place them in a baking dish.
  2. In a medium saucepan, combine 30g sugar and 1 teaspoon of water over medium heat. Stir until the sugar melts and turns dark amber, around 5-7 minutes. Add 1 more teaspoon of water carefully, swirl gently, and divide the caramel into the prepared jars.
  3. Whisk together 2 whole large eggs and 1 egg yolk in a medium bowl. In a separate saucepan, combine 1 cup of whole milk, 1 cup of heavy cream, and 80g sugar over medium heat. Stir until the sugar dissolves, then remove from heat and stir in 1 teaspoon of vanilla.
  4. Slowly pour the warm milk mixture into the egg mixture, whisking vigorously. Strain the mixture through a sieve into a measuring cup.
  5. Pour the custard mixture into the jars with caramel, filling them three-quarters full. Pour boiling water into the baking dish halfway up the jars' sides. Bake for 30-35 minutes until set but jiggly in the center.
  6. Remove jars from the water bath and cool slightly on a wire rack for 15 minutes. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

Nutrition

Serving: 1jarCalories: 220kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 100mgPotassium: 150mgSugar: 20gVitamin A: 400IUCalcium: 80mgIron: 1mg

Notes

For best taste, enjoy chilled straight from the fridge and avoid reheating.

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