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
- On a fryan pan with medium heat, add all the sugar (30g) with half the water (15ml) and dissolve it
- Wait until it gets to the desired color (slightly yellow/brown), add the rest of the water
- Mix the sauce well
- Pour about tablespoon to each cup
Milk Pudding
- 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.
- In a bowl, add in the eggs and egg yolk, mix them well.
- Once the eggs are mixed, add sugar and continue whisking until they dissolve.
- IMPORTANT: Ensure you use a sift, pour the egg into the milk mixture through the sift. Combine this well.
- After making sure that the caramel sauce is a bit hardened, use a ladle to add the milk mixture into the pudding cups.
Baking
- Preheat the oven to 300 F
- Add all the pudding cups in a deep pan
- Add in water to the pan to make a water bath around 2cm thick
- Bake for about 35 mn to 1 hour, mainly until the top part of the pudding is solidified
- Take the puddings out of the hot water and let it cool down for about 1 hour
- Cover the pudding and transfer them to the fridge