From the MolalaCook kitchen · 烘焙手記
Japanese Caramel Pudding
Silky Japanese purin with a glossy bittersweet caramel sauce.
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Method 做法
Step 1
In a saucepan, combine 30g of sugar and 3 tablespoons of water. Heat the mixture until it turns deep brown.
Step 2
2. In a bowl, whisk together 2 whole eggs, 2 egg yolks, and 1 teaspoon of vanilla extract until well combined.
Step 3
3. In a separate microwave-safe bowl or saucepan, heat 35g of sugar and 250g of milk for 1 minute and 30 seconds, or until the sugar has completely dissolved.
Step 4
While stirring the milk mixture, gradually pour it into the beaten eggs. Strain the mixture twice to ensure a smooth and creamy consistency.
Step 5
Pour the egg mixture into the prepared pudding mold. Depending on the mold you have, bake the pudding at 140°C (280°F) for 40 to 55 minutes.
Step 6
Allow the pudding to cool for a few minutes before refrigerating it for at least 6 hours.
Tools used in this recipe
Watch & bake along
Follow along as MolalaCook makes Japanese Caramel Pudding step by step.
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Comments 留言
Recipe notebook · 食譜留言簿
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I tried this recipe yesterday. I just divide your original recipe into half. It turns out that it taste really good. I just wanna know what type of milk you use in your recipe, I use a full cream milk.
Thank you.
Loved it.. just fantastic. Perfection. I can’t believe I succeeded the first time. the caramel is the most challenging part. And I triple sieved for smoothness, not necessary. My family loved it. Not too sweet.