Japanese Pudding
Japanese Pudding
Ingredients
For the Caramel
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon hot water
For the Pudding
- 2 large eggs
- 2 egg yolks
- 1/4 cup granulated sugar
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F (160°C). Prepare a baking dish or roasting pan large enough to hold your ramekins. Boil water for the water bath.
⏱️ 5 min•🌡️ 325
- 2
To make the caramel, combine 1/4 cup granulated sugar and 2 tablespoons water in a small, heavy-bottomed saucepan. Cook over medium heat without stirring until the sugar dissolves and the mixture begins to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a deep amber color. This usually takes about 5-7 minutes.
⏱️ 7 min
- 3
Carefully remove the saucepan from the heat and immediately add 1 tablespoon of hot water. Be very cautious as the mixture will bubble up vigorously. Swirl the pan gently to combine. Quickly pour the hot caramel into the bottom of four 6-ounce ramekins, dividing it evenly. Set aside.
⏱️ 3 min
- 4
In a large bowl, whisk together the whole eggs, egg yolks, and 1/4 cup granulated sugar until well combined and slightly pale. Do not over-whisk, as you don't want to incorporate too much air.
⏱️ 5 min
- 5
In a separate saucepan, combine the whole milk and heavy cream. Heat over medium-low heat until the mixture is warm to the touch but not boiling. Remove from heat and stir in the vanilla extract.
⏱️ 5 min
- 6
Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling. Continue whisking until the mixture is smooth.
⏱️ 5 min - 7
Strain the pudding mixture through a fine-mesh sieve into a clean bowl or large measuring cup. This step removes any lumps and ensures a silky-smooth pudding.
⏱️ 3 min
- 8
Carefully pour the strained pudding mixture over the caramel in the prepared ramekins, dividing it evenly.
⏱️ 2 min
- 9
Place the filled ramekins into the larger baking dish. Carefully pour the hot water into the baking dish, creating a water bath (bain-marie), until the water comes about halfway up the sides of the ramekins.
⏱️ 2 min
- 10
Carefully transfer the baking dish with the ramekins to the preheated oven. Bake for 30-35 minutes, or until the puddings are just set around the edges but still slightly wobbly in the center. A knife inserted near the edge should come out clean.
⏱️ 30 min•🌡️ 325
- 11
Carefully remove the baking dish from the oven. Remove the ramekins from the water bath and let them cool completely on a wire rack at room temperature.
⏱️ 60 min
- 12
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the puddings to fully set and chill.
⏱️ 180 min
- 13
To serve, run a thin knife around the edge of each pudding. Place a serving plate upside down over the ramekin, then invert the ramekin and plate together. The pudding should slide out, with the caramel sauce on top.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Pudding
For the Caramel
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon hot water
For the Pudding
- 2 large eggs
- 2 egg yolks
- 1/4 cup granulated sugar
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F (160°C). Prepare a baking dish or roasting pan large enough to hold your ramekins. Boil water for the water bath.
⏱️ 5 min•🌡️ 325 - 2
To make the caramel, combine 1/4 cup granulated sugar and 2 tablespoons water in a small, heavy-bottomed saucepan. Cook over medium heat without stirring until the sugar dissolves and the mixture begins to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a deep amber color. This usually takes about 5-7 minutes.
⏱️ 7 min - 3
Carefully remove the saucepan from the heat and immediately add 1 tablespoon of hot water. Be very cautious as the mixture will bubble up vigorously. Swirl the pan gently to combine. Quickly pour the hot caramel into the bottom of four 6-ounce ramekins, dividing it evenly. Set aside.
⏱️ 3 min - 4
In a large bowl, whisk together the whole eggs, egg yolks, and 1/4 cup granulated sugar until well combined and slightly pale. Do not over-whisk, as you don't want to incorporate too much air.
⏱️ 5 min - 5
In a separate saucepan, combine the whole milk and heavy cream. Heat over medium-low heat until the mixture is warm to the touch but not boiling. Remove from heat and stir in the vanilla extract.
⏱️ 5 min - 6
Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling. Continue whisking until the mixture is smooth.
⏱️ 5 min - 7
Strain the pudding mixture through a fine-mesh sieve into a clean bowl or large measuring cup. This step removes any lumps and ensures a silky-smooth pudding.
⏱️ 3 min - 8
Carefully pour the strained pudding mixture over the caramel in the prepared ramekins, dividing it evenly.
⏱️ 2 min - 9
Place the filled ramekins into the larger baking dish. Carefully pour the hot water into the baking dish, creating a water bath (bain-marie), until the water comes about halfway up the sides of the ramekins.
⏱️ 2 min - 10
Carefully transfer the baking dish with the ramekins to the preheated oven. Bake for 30-35 minutes, or until the puddings are just set around the edges but still slightly wobbly in the center. A knife inserted near the edge should come out clean.
⏱️ 30 min•🌡️ 325 - 11
Carefully remove the baking dish from the oven. Remove the ramekins from the water bath and let them cool completely on a wire rack at room temperature.
⏱️ 60 min - 12
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the puddings to fully set and chill.
⏱️ 180 min - 13
To serve, run a thin knife around the edge of each pudding. Place a serving plate upside down over the ramekin, then invert the ramekin and plate together. The pudding should slide out, with the caramel sauce on top.
⏱️ 3 min