Japanese Pudding

Name: Japanese Pudding
Total time: 3000 s
Yield: 520ml of egg mixture
Cuisine: Pakistani
Ingredients: For Caramel Sauce; 60 g Granulated sugar; 1 table spoon Water; 2 table spoon Hot water; For Egg Mixture; 2 Whole eggs(medium size); 1 Egg yolk; 225 ml Milk; 45 g Granulated sugar

KA @kana_from_japan

Tokyo

#wearetogether My favorite dessert!

KA @kana_from_japan

Tokyo

#wearetogether My favorite dessert!

Saved

Ingredients

15 mins to prepare & 35 mins in the oven

520ml of egg mixture

For Caramel Sauce
60 gGranulated sugar
1 table spoonWater
2 table spoonHot water
For Egg Mixture
2Whole eggs(medium size)
1Egg yolk
225 mlMilk
45 gGranulated sugar

Saved

Steps

15 mins to prepare & 35 mins in the oven

1

Make a caramel sauce for pudding. Put the sugar and 1 table spoon of water in a pot. Heat the pot at medium heat. Let it sit until the colour changes to light brown. Swirl the pot and evenly spread the brown colour to entire caramel. Heat until the colour gets darker and stop the heat soon before it gets burnt. Carefully add 2 table spoon of hot water and stir well. Pour the caramel into the container.
2

Make the egg mixture. Heat milk and sugar in a pot. Stir well until the sugar gets dissolved.
3

Beat 2 whole eggs and 1 egg yolk in a bowl. Gently stir with a whisk without creating foam. When the milk from step 2 gets around 50-60℃, add the milk in this beaten egg.
4

Sieve the egg mixture with a fine mash strainer. Pour the egg mixture in the container.
5

Pre-heat the oven at 150℃. Pour hot water in a baking tray(until 2cm height), place the pudding container and cook it for 35 minutes!