Japanese Caramel Pudding

This is a recipe from Japanese Taste.

Ingredients

Below ingredients are for 4 servings

Pudding Cup

• A stick of butter (just for wiping the cups)
• 4 pudding cups

Caramel Sauce

• 30g (2 tablespoons) of sugar
• 30ml (2 tablespoons) of water

Milk Pudding

• 220ml milk
• 2 eggs
• 1 egg yolk
• 30g (2 tablespoons) of sugar
• 1 tablespoon of vanilla extract

Instructions

Pudding Cup

• On all the cups, use the butter to wipe the bottom and all around the cups

Caramel Sauce

1. On a fryan pan with medium heat, add all the sugar (30g) with half the water (15ml) and dissolve it
2. Wait until it gets to the desired color (slightly yellow/brown), add the rest of the water
3. Mix the sauce well
4. Pour about tablespoon to each cup

Milk Pudding

1. In a pot over medium-low heat, pour all the milk and mix in vanilla extract and warm the milk up to about 140 F.
2. In a bowl, add in the eggs and egg yolk, mix them well.
3. Once the eggs are mixed, add sugar and continue whisking until they dissolve.
4. IMPORTANT: Ensure you use a sift, pour the egg into the milk mixture through the sift. Combine this well.
5. After making sure that the caramel sauce is a bit hardened, use a ladle to add the milk mixture into the pudding cups.

Baking

1. Preheat the oven to 300 F
2. Add all the pudding cups in a deep pan
3. Add in water to the pan to make a water bath around 2cm thick
4. Bake for about 35 mn to 1 hour, mainly until the top part of the pudding is solidified
5. Take the puddings out of the hot water and let it cool down for about 1 hour
6. Cover the pudding and transfer them to the fridge