Description
A delightful and nostalgic dessert featuring a velvety texture and delicate sweetness, perfect for sharing with loved ones.
Ingredients
Scale
- 50 g white sugar (for the pudding)
- 60 ml water (for making caramel)
- 300 ml whole milk
- 50 g white sugar (for the pudding)
- 7 g gelatin powder
- 3 pasteurized eggs
- 100 ml heavy cream
- ½ tsp vanilla essence
Instructions
- Starting with 300 ml of whole milk, pour it into a microwavable container. Stir in 50 g of white sugar and 7 g of gelatin powder. Mix thoroughly and set aside, allowing the gelatin to bloom for 5-10 minutes.
- While you wait, prepare the caramel. In a small saucepan, combine 60 ml of water with the remaining 50 g of white sugar. Heat on medium until the sugar dissolves and turns a golden brown. Be vigilant; once it reaches this color, remove it from the heat immediately to prevent burning.
- Next, move on to the custard. In a separate bowl, beat the three pasteurized eggs, then mix in the bloomed milk, heavy cream, and vanilla essence. Ensure everything blends well, creating a smooth and creamy mixture.
- Transfer the pudding mixture into non-stick molds, filling them halfway. First, add a layer of caramel to the bottom of each mold for that beautiful sweetness upon serving.
- Set the molds in the refrigerator for at least two to three hours, allowing the custard to set fully. Once ready, gently unmold and serve.
Notes
To enhance the pudding’s flavor, consider adding citrus zests or adjusting sweetness levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Japanese custard pudding, dessert, silky pudding, caramel dessert, custard
