Easiest Way to Prepare Ultimate Japanese Custard Pudding

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Easiest Way to Prepare Ultimate Japanese Custard Puddingby KajiRoon.Easiest Way to Prepare Ultimate Japanese Custard PuddingJapanese Custard Pudding. Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, japanese custard pudding. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious. Japanese Custard Pudding is one of the most favored […]

Japanese Custard Pudding.

Japanese Custard Pudding

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, japanese custard pudding. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese Custard Pudding is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Japanese Custard Pudding is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook japanese custard pudding using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Japanese Custard Pudding:

  1. {Get of Caramel.
  2. {Get 120 g of Granulated sugar.
  3. {Prepare 2 tbsp of Water.
  4. {Get 100 mL of Boiling water.
  5. {Prepare of Egg Mixture.
  6. {Prepare 8 of eggs.
  7. {Take 130 g of Sugar.
  8. {Make ready 960 mL of Milk.
  9. {Take 1 tsp of Vanilla (extract, paste, or oil).
  10. {Take of Tools.
  11. {Take of Pot.
  12. {Get 2 of trays, one small enough to fit in the other.
  13. {Get of Ladle.
  14. {Prepare of Whisk.
  15. {Get of Something to mix with (wooden spoons, silicone spatula, etc.).
  16. {Take of 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!.

So that’s going to wrap this up for this special food japanese custard pudding recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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