Creamy Japanese Custard Pudding
Indulge in this smooth, delicate custard pudding that is light yet rich, perfect for busy families seeking a healthy dessert option.
Ingredients
Main Ingredients
- 2 cups Milk Adds creaminess and rich flavor.
- 3 large Eggs Creates a custardy base and enriches texture.
- 1/2 cup Sugar Balances the flavors with sweetness.
- 1 teaspoon Vanilla extract Imparts a warm aroma and depth of flavor.
- 1/4 cup Caramel sauce Provides a delightful finish and sweet contrast.
Instructions
Preparation
- Gather all your ingredients on the counter for easy access.
- Preheat your oven to 350°F (175°C), ensuring it’s ready for baking.
- Grease ramekins lightly to prevent sticking, making serving a breeze.
Cooking/Assembly
- In a mixing bowl, whisk together the eggs and sugar until combined.
- Slowly pour in the milk and vanilla extract, mixing until smooth.
- Strain the mixture through a fine sieve to catch any lumps, enhancing the creamy texture.
- Divide the mixture between the greased ramekins, filling them evenly.
- Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until the edges are set but the centers remain slightly jiggly.
Serving
- Remove the ramekins from the water bath and let them cool slightly.
- Chill in the refrigerator for at least 2 hours or until fully set.
- Once ready to serve, drizzle caramel sauce on top before enjoying.
Notes
For the best results: use fresh eggs, don’t skip straining the mixture, and chill the pudding overnight for an even creamier bite. Store leftovers in airtight containers to maintain freshness.