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Japanese Custard Pudding
Japanese Custard Pudding

Before you jump to Japanese Custard Pudding recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.

Almost every “get healthy” and “weight loss” posting you study will tell you to skip the drive through and make all of your meals yourself. There’s some value to this. Once in a while, though, you totally do not need to make a whole meal for your family or even just for yourself. Sometimes you just would like to reach the drive through on the way home and call it a day. There is zero reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This can be done because plenty of the popular fast food destinations are attempting to make their menus healthier now. Here’s how it is possible to eat healthfully when you’re at a fast food restaurant.

Focus on the sides. Not that long ago, the only real side dish item available at a fast food restaurant was French fries. Now just about all of the popular fast food places have widened their menus. Now plenty of them provide salads. Chili is a different selection. You could possibly get baked potatoes. You could possibly get fruit. There are lots of healthy options that do not include things like putting something deep fried into your body. When you buy your dinner through a drive through window, opt for side dishes instead of just grabbing something premade. When you are doing this you may keep your fat content as well as your calorie counts low.

Fundamental reason states that the proper way to lose weight and get healthy is to ban fast food from your diet completely. While, usually, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Every now and then, permitting someone else cook dinner is just the thing you need. If you choose healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to japanese custard pudding recipe. You can have japanese custard pudding using 16 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Japanese Custard Pudding:
  1. Provide Caramel
  2. You need Granulated sugar
  3. Take Water
  4. Prepare Boiling water
  5. Get Egg Mixture
  6. Prepare eggs
  7. Take Sugar
  8. Use Milk
  9. Use Vanilla (extract, paste, or oil)
  10. Provide Tools
  11. Take Pot
  12. Take trays, one small enough to fit in the other
  13. Use Ladle
  14. Prepare Whisk
  15. Get Something to mix with (wooden spoons, silicone spatula, etc.)
  16. Get Sifter
Steps 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 water. 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 water.
  4. When the whole thing becomes a dark brown, turn off the heat, and quickly pour in the hot water. 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 hardens. 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 least. In the small tray, pour the mix mixture through a sifter to get rid of any unmixed eggs, any unwanted remnants.
  10. Place in the oven for 45 minutes. 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 sides. Then, place a sheet tray or a serving tray on top and flip to remove the pudding. Cut into pieces and enjoy!

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