I added caramel flavor to my usual pudding.Cook the caramel to your liking. A thick burn makes for a bitter, more mature taste, while a thin one makes for a gentle, sweet taste. I made both versions, but I think that baked pudding is more delicious than steamed. Make whichever version you prefer. Recipe by nyonta

This is the custard pudding recipe that I always use. It makes custard pudding so delicious that I decided to upload it.It's quicker to make steamed custard pudding but the baked custard pudding is definitely more delicious. I guess it depends on your tastes though. Also the baked custard puddings tend to form less bubbles. Recipe by nyonta

I got this from a lady at work ( I tweeked it).....

A little different taste to a classic.

I was yearning to make this pudding. After many attempts, I was finally successful with this recipe. It's super smooth and my family loves it! So sensational.Keep your eyes on the caramel in step 4 and make sure it doesn't burn.Step 5 is really dangerous! Do it carefully.If you find water drops on the surface, put a towel in-between the frying pan and the lid. Recipe by Shoutaboo

Whenever I tried making pudding, it always tasted like chawanmushi (steamed savory custard) or omelets. So, I asked my husband to help me put a pudding recipe together. Because I love crème brûlée, I made it with egg yolk only, and adjusted the amount of milk. I've finally managed to put this together after many tries.Remove the scum of the egg whites when cracking in the egg yolk. This make it easier for the mixture to strain. Make sure the heat is on really low. Use granulated sugar for the sugar. Add 2 tablespoons if you like it fairly sweet. Recipe by Kichiri-monja

I found some really cute pudding containers, so I made a rich, creamy pudding that matches them.Watch the heat level when you steam the puddings. If the heat is too high, the puddings will develop air bubbles and lose their creamy, smooth texture. In addition, the bottoms and sides will become overcooked and leathery. Be sure to steam them over very low heat! The cooking time will vary depending on the size of the containers you're using, so please adjust while observing how the puddings are cooking. For three 90 ml containers worth. Recipe by Pu-kosan

I wanted to make pudding using delicious eggs.Using fresh eggs will improve the taste, although I won't say it makes a dramatic change.If you steam the pudding in boiling water, it turns out hard and not tasty at all. For an even more rich pudding, use whole eggs. Recipe by Harunatsumiya

I ate this chocolate pudding before. It was so creamy and delicious, I asked my friend to tell me the recipe.I had some feedback that it wouldn't stiffen after cooling, so I altered the recipe to use more gelatin.If you mince the chocolate as finely as possible, it'll mix easier in step 4.In step 3 when heating, it'll start off as a smooth liquid but then start to become thick. Once it has a little thickness please stop the heat.If you miss the timing, the ingredients will separate. If that happens...put all of it through a strainer, remove any lumps and cool.You won't get the same nice texture, but you can eat it. Recipe by Orihime mama

This is a favourite pudding recipe of mine that my mother used to make. It really brings out the sweetness of the kabocha squash, it's so tasty! You can also leave out the caramel sauce and serve this as a snack to small children.The kabocha squash I used was grown in Japan, and is very sweet and fluffy. Please make sure to use real cream made from animal products. The fibre from the kabocha squash is difficult to get rid of, so please make sure to strain the mixture twice to get a smooth pudding. The more you chill the custard puddings, the more delicious they will be. So if you can, try and leave them to chill overnight. Recipe by masa*mizu

Wigle wiggle wigglee dancing pudding ihihih silky texture like puyo pudding Yummeeeeeeyy! Happy Ramadan 😁🍮 #puyocopycat #pudding #ramadanedition

This is a pudding recipe that can be made easily whenever you want.I think it takes just 10 minutes to steam in a steamer or frying pan, but if it is not steamed well, it will become spongy and won't harden. So for those not used to steaming, and I recommend using the oven if your oven has a steam setting. Recipe by Natsumi