Thursday, March 17, 2011

Japanese Custard Pudding

Creamy and smooth puddings are generally called purin or custard purin in Japanese and are popular desserts in Japan. This is a basic Japanese-style custard purin recipe.
Japanese Custard Pudding recipe
Yield: 6 puddings


2 cups milk
2/3 cup sugar
4 eggs
1 tsp vanilla extract
*For Sauce
6 Tbsps sugar
2 Tbsps water

How To Make:
Japanese Custard Pudding recipe
Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsps of sugar and simmer until the sauce is browned. *Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam for about 15-20 minutes on low heat. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.

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