Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Japanese Custard Pudding. It is one of my favorites . This time, I will make it a little bit tasty. This will be really deliciou

The Ingredients needed to make Japanese Custard Pudding:

1. It’s of Caramel
2. You need 120 g of Granulated sugar
3. It’s 2 tbsp of Water
4. You need 100 mL of Boiling water
5. Prepare of Egg Mixture
6. It’s 8 of eggs
7. You need 130 g of Sugar
8. You need 960 mL of Milk
9. Prepare 1 tsp of Vanilla (extract, paste, or oil)
10. Prepare of Tools
11. It’s of Pot
12. You need 2 of trays, one small enough to fit in the other
13. You need of Ladle
14. You need of Whisk
15. It’s of Something to mix with (wooden spoons, silicone spatula, etc.)
16. It’s of Sifter

Step to make Japanese Custard Pudding:

1. Preheat the oven to 300°F
2. Let’s make the caramel. In a pot that will be big enough to hold all of the milk, add the sugar and on medium heat. When the pot heats up a little, pour in your tiny bit of It should sizzle a little bit and bubble. The water will get soaked up by the sugar. Don’t touch, don’t mix.
3. Let the pot sit on medium heat without mixing it. You can move it around by moving the pot but try not to stir. If there are any large sugar clumps, you can push that in, but don’t stir. Wait until it becomes a little brown. Prepare the boiling
4. When the whole thing becomes a dark brown, turn off the heat, and quickly pour in the hot It will sizzle and smoke and splash a little bit so put a lid on the pot. When the splashing and sizzling has gone down, take the lid off. Check the consistency of the caramel. If it is still a bit fluid, keep resting it. Onces it thicken, the caramel is done. You want it to be a bit burnt to get that bitter-sweet flavour.
5. Once the caramel thickens, pour it into a smaller tray. It will be really thick and paste like, but spread it out as much as you can before it harden It’s okay if it’s not completely spread, it will spread in the oven.
6. Now we’ll make the egg mixture for the pudding. Take the pot you used for the caramel and put it back on the stovetop. With all the caramel remnants still on it, pour in the milk and sugar. Stir on medium to low heat, gradually dissolving the caramel and sugar into the milk.
7. While the milk is heating up, crack 8 whole eggs in a bowl and whisk.
8. When the milk comes to a simmer, take it off the heat and pour it little by little into the eggs, all the while mixing it together. Mix in vanilla.
9. Make sure the small tray with the caramel sits in the larger tray. Pour boiling water in the larger tray, to create a bath for the smaller tray. Fill large tray up halfway at lea In the small tray, pour the mix mixture through a sifter to get rid of any unmixed eggs, any unwanted remnant
10. Place in the oven for 45 minute When finished, take it out and let it cool.
11. Once cooled, wrap with plastic wrap and place the the refrigerator for a couple hours or overnight. After chilled, use an offset spatula or a knife and run it along the edge of the pudding, releasing it off the side Then, place a sheet tray or a serving tray on top and flip to remove the pudding. Cut into pieces and enjoy!

So that’s going to wrap it up with this exceptional food Japanese Custard Pudding. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!