Since I love matcha, I tried making a dessert using a lot of it.Mix the condensed milk and matcha well.The pudding itself is not too sweet... Adjust the sweetness of the sauce to your preferences. Recipe by Haruurara

The pudding, which came with the lunch menu at a udon noodle restaurant, was so delicious that I tried making it myself.Kinako roasted soy flour and brown sugar syrup are already sweet, so just adding milk might be enough. Adjust to your liking.If you have brown sugar at home, you can make brown sugar syrup in no time following a recipe from user "tearstar." "Homemade Brown Sugar Syrup"Please give it a try! Recipe by Giant corn

Adding yogurt to mango makes it light and refreshing!! Kanten makes it healthy and smooth, and is a summery dessert.Because the fibers of the mango cannot be easily puréed, purée a small amount of mango at a time. Kanten hardens when added to cold substances, so use yogurt and canned mango that have been brought to room temperature. Also, when adding the kanten to the purée, be sure to mix it in quickly. Recipe by Muuko

This is a pudding I made back when I was an elementary school student.You can make it easily before dinner and have it afterwards as a dessert.You can add 100 g of water to the gelatin before adding it in step 3. Either way if it hasn't dissolved completely you'll have some lumps, so be sure to dissolve it.Don't forget the vanilla. Recipe by Hizuhi

I just love kabocha. I also love kabocha pudding, and have been making them from recipe books ever since I was a kid. I wanted to eat rich pudding, so I adjusted the recipe to my taste, and this is now my family's go-to pudding. It's a favorite at Halloween parties!!-You can make it more rich and delicious if you use softened kabocha.-The caramel sauce will pop when you add water to it and splatter, so be careful (You should put the 2 tablespoons of water into a measuring cup, and add it in all a once).-Adjust the amount of sugar in the pudding liquid according based on the sweetness of the kabocha.-You can also make individual servings in ramekins. Recipe by Mirusuke

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'm addicted to healthy sweets...I wanted to make a pudding with black sesame paste to savoy the sesame flavor!When you mix the black sesame paste and milk mixture, add 1/3 of the milk mixture first, and mix well. It prevents the mixture from getting lumpy.If you don't chill the mixture until thickened during Step 6, it might separate into 2 layers. Recipe by Hizuhi

I always make pudding when kabocha squash is in season. I usually make this pudding in the oven, but I wanted to try making it with gelatin to reduce the time and effort.If you will be pouring caramel sauce into the bottom of the cups, pour in the sauce while it's still hot and refrigerate the cups until well chilled. Then pour in the pudding. You can also pour caramel sauce over the pudding and eat it that way. Of course, it's delicious without caramel sauce. The amount of kabocha you use doesn't have to be exact. Recipe by YUZUMAMAN

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

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

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

This is a very good pudding, and I recommend this to anyone who LOVES condensed milk.