Silky Japanese Custard Pudding

One of my fondest childhood memories is sitting at the kitchen table, watching my grandmother carefully prepare her famous custard pudding. The way she combined the ingredients with such grace and precision, turning simple elements into a silken delight, was like magic. Every bite was creamy and rich, transporting me instantly back to that cozy kitchen. Now, as an adult, I love to recreate that special recipe in my own home, sharing it with family and friends. It’s more than just a dessert; it’s a connection to my past.

If you’re looking for a simple yet impressive dessert that’s sure to win hearts, silky Japanese custard pudding is the way to go. With just a handful of ingredients, you can whip up an indulgent treat that’s perfect for any occasion. Let’s dive in!

Why You’ll Love This Recipe

This silky Japanese custard pudding is incredibly smooth, light, and has a subtly sweet flavor that makes it a standout dessert. It’s easy to prepare and perfect for impressing guests or simply treating yourself. Plus, it’s a recipe that you can adapt to suit your tastes!

How to Make Silky Japanese Custard Pudding

Ingredients:

• 50 g white sugar
• 60 ml water
• 300 ml whole milk
• 50 g white sugar
• 7 g gelatin powder
• 3 pasteurized eggs
• 100 ml heavy cream
• ½ tsp vanilla essence (or half the amount of vanilla extract)

Directions:

1. Start by pouring 300 ml of whole milk into a microwavable container. Stir in 50 g of white sugar and 7 g of gelatin powder. Mix it well and let the gelatin bloom for 5-10 minutes.
2. While the gelatin is blooming, make the caramel: in a small saucepan, combine 50 g of sugar and 60 ml of water. Heat over low-medium heat until the sugar dissolves and turns golden brown. Be careful not to burn it.
3. Once the caramel is ready, pour it into your serving cups, tilting each cup to evenly coat the bottom.
4. Next, in a bowl, whisk together the eggs. Add the bloomed gelatin mixture to the eggs, mixing until smooth.
5. Gradually add the heavy cream and vanilla essence, continuing to mix until everything is well combined.
6. Pour this custard mixture over the caramel in the cups.
7. Cover the cups and steam them over a pot of simmering water for about 15-20 minutes, or until the custard is set.
8. Allow the custard to cool completely, then refrigerate for at least a couple of hours before serving.

Tips to Make Silky Japanese Custard Pudding

• Make sure to watch the caramel closely to avoid burning it.
• Use pasteurized eggs for safety, especially if you’re serving to children or pregnant individuals.
• Let the pudding chill overnight for even better flavor and texture.

How to Serve Silky Japanese Custard Pudding

Serve it chilled right from the fridge. You can garnish the pudding with fresh fruits, a drizzle of honey, or a sprinkle of matcha powder for an extra touch.

How to Store Silky Japanese Custard Pudding

Keep any leftovers covered in the fridge. The pudding should stay fresh for up to three days, though it’s best enjoyed within the first day or two for optimal flavor and texture.

Variation

You can experiment by adding cocoa powder for a chocolate version, or infusing the milk with green tea for a matcha twist!

FAQs About Silky Japanese Custard Pudding

1. Can I use different types of milk?
Yes, you can try almond milk or coconut milk for a dairy-free version, but it may slightly change the texture and flavor.

2. How do I know when the custard is set?
The custard should be firm to the touch but still have a little jiggle when you gently shake it.

3. Can I use a different sweetener?
Absolutely! You can substitute white sugar with honey or maple syrup, but keep in mind that this may affect the consistency.

4. What if my caramel hardens before I pour the custard?
If that happens, gently reheat the caramel over low heat until it becomes pourable again.

Enjoy your delicious silky Japanese custard pudding, and don’t forget to share it with loved ones!

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