Japanese caramel pudding
Origin of the recipe
In Japan, not only traditional Asian desserts and pastries are common, but also borrowed recipes. These include the famous castella "cotton" sponge cake and caramel flan pudding. Both desserts arrived in Japan with Portuguese traders in the 19th century and have become so ingrained that they are now considered Japanese.
What do you need for cooking?
Ingredients
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Sugar
-
Water
-
Hot water
-
Egg
-
Egg yolk
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Milk
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Vanilla extract
Butter cream
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Cream 33-35%
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Sugar
Kitchen utensils
- Knife
- Bowl
- Spoon
- Mixer
- Ladle
- shoulder blade
- Foil
- Molds
- Mug
- Deep form
Japanese pudding is a delicate and airy dessert that is easy to make at home by following simple steps.
Step-by-step recipe
Step 1:
Place 30 grams of sugar in a saucepan, add 3 tablespoons of water, place over low heat and cook without stirring until the sugar dissolves, then you can stir.
Step 2:
When the caramel turns a nice golden color, turn off the heat and leave the ladle on the stove for a few seconds to deepen the color.
Step 3:
Gradually add another 3 tablespoons of hot water, stir well and remove from heat.
Step 4:
Pour the caramel evenly into three molds.
Step 5:
In a clean bowl, combine two eggs and two egg yolks, add vanilla extract and whisk.
Step 6:
Combine 35g of sugar and milk in a mug and microwave for 1.5 minutes until the sugar dissolves. Stir with a spatula.
Step 7:
Pour sweet milk into the eggs gradually, stirring.
Step 8:
Strain the mixture twice through a fine sieve to remove any bubbles.
Step 9:
Pour the mixture into the caramel molds and cover with aluminum foil.
Step 10:
Place the molds in a high-sided pan, pour water into the pan and bake in the oven for 40-45 minutes at 140 degrees.
Step 11:
Cool and refrigerate overnight.
Step 12:
Carefully run a knife around the edge of the mold, loosening the pudding.
Step 13:
Carefully invert the pudding onto a plate, shake and remove the mould.
Step 14:
Pour heavy cream into a glass, add sugar and beat until soft peaks form.
Step 15:
Using two spoons, form a neat dollop of whipped cream and spoon it over the caramel on the pudding.
Cooking tips
Pour water over the edge of the sugar in the ladle to prevent it from burning.
If you don't cover the molds with foil, the pudding will dry out on top.
It doesn't specify when to add hot water and when to add cold water. That's the first thing. Second: sugar is used twice, and the weight for each is not specified. Third: the ingredients list eggs and yolks, but during the cooking process, it lists eggs and whites.??? And finally, the ingredients don't initially list cream.
Hello, Nelya! Thank you for your comment – you're right, there were some shortcomings in the recipe, and we really appreciate you pointing them out! We've already made all the corrections: we've clarified when to add the hot and cold water, divided the sugar into stages, corrected the information about the eggs and yolks, and added cream to the ingredient list. Now the recipe is even clearer and more convenient! 🎉 I hope everything works out for you and the dish turns out delicious. If you have any questions or ideas, please let us know – we're always happy to hear from you. Happy cooking!
