Simple Pudding With Just 1 Egg, Milk, and Sugar
I love the Marlowe custard pudding shop in Hayama. If you return the cups, you get your deposit back, but I like keeping 4 or 5 at home. I use them in cooking or as cups, and of course they're great for making custard pudding. With just 1 egg you can make 2 half-cups of custard pudding, which is great!
The best time to stop heating is when the top is jiggly.
If you've left the puddling mix out at room temperature, for the second pass of heating try shortening the time by 3 to 5 minutes.
Use 135 to 140 ml of milk for a more creamy feel. I've also made it using 200 ml. Recipe by umicook
Simple Pudding With Just 1 Egg, Milk, and Sugar
I love the Marlowe custard pudding shop in Hayama. If you return the cups, you get your deposit back, but I like keeping 4 or 5 at home. I use them in cooking or as cups, and of course they're great for making custard pudding. With just 1 egg you can make 2 half-cups of custard pudding, which is great!
The best time to stop heating is when the top is jiggly.
If you've left the puddling mix out at room temperature, for the second pass of heating try shortening the time by 3 to 5 minutes.
Use 135 to 140 ml of milk for a more creamy feel. I've also made it using 200 ml. Recipe by umicook
Cooking Instructions
- 1
Make the Caramel: Prepare 2 pudding cups and add 1 teaspoon of sugar and 1/2 teaspoon water to each.
- 2
Put the 2 cups in the microwave and heat on high. Once it boils and becomes sticky, wait for 10 seconds then stop the microwave. Place in the refrigerator to cool.
- 3
Make the Pudding Mix: Mix well using a whisk in this order - eggs -> sugar -> milk. Use a strainer to make it smooth. This is important.
- 4
Make the Pudding: Take the cups from the refrigerator and add half of the pudding mixture to each. It should fill up to the 100 ml line.
- 5
Bring some water to a boil in a covered pot. The amount of water should be slightly less than the height of the pudding when you add the cups.
- 6
Once the water has come to a boil stop the heat. Add the two cups, close the lid, and let sit with the remaining heat for 10 minutes (this is the first pass).
- 7
Once 10 minutes have passed, remove the cups and bring the water to a boil again.
- 8
Stop the heat again, put the cups back, close the lid and let sit for another 10 minutes (this is the second pass).
- 9
Remove the cups and cover the tops with something lid-like. In the picture, I used an oven mitt which was close by.
- 10
After 5 or 10 minutes place in the refrigerator. Once chilled, serve cold.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Easy Pudding with Hot Milk Easy Pudding with Hot Milk
This is a recipe from a friend that I have changed bit by bit into this easy recipe.Once you've had this pudding, you'll no longer be satisfied with store-bought pudding!30-40 g of sugar is best. Everything else is to taste!The amount of heating on low and on residual heat will vary on the size of your pot, so find the right balance that works for you. Recipe by takaish
-
Kabocha Squash Custard Pudding (with just 1 egg) Kabocha Squash Custard Pudding (with just 1 egg)
This is the kabocha squash version of the earlier Earthenware Pot Custard Pudding recipe.If you increase the number of times you strain the mixture it will become even smoother. For 2-3 pots. Recipe by Ringono recipe -
Earthenware Pudding With 1 Egg Earthenware Pudding With 1 Egg
I wanted to make a pudding with only one egg.I guess a hint would be to mix the egg mixture well. If you just observe the times carefully, you'll get a nice jiggly pudding. Recipe by Ringono recipe -
Easy Pudding (No Need for Heavy Cream ) Easy Pudding (No Need for Heavy Cream )
Steaming is such a pain… so I wanted to make a pudding that you just have to add gelatin to, and cool and set in the fridge.Be sure not to allow the gelatin or milk to boil. It will weaken the gelatin's ability to set, and if the milk gets too hot, the eggs will cook and it'll go wrong... If you substitute 100 ml of the 250 ml of milk with heavy cream, you'll have a smoother pudding. Recipe by Kurumi mama -
Jiggly and Creamy Pudding with 1 Egg Jiggly and Creamy Pudding with 1 Egg
This is my first recipe. I added my own touch to various other recipes. Easy to make in an easily-made serving size. It's also delicious served with heavy cream or soy milk.1. When you mix the egg, don't produce bubbles! Cut through clumps in the egg white so it blends nicely with the yolk.2. This is the second time I'll mention it! Just mix the egg mixture well and everything else will be easy.3. White sugar, light brown sugar, and brown sugar make this mild and rich. Recipe by nslife -
Simple & Jiggly Egg Custard Pudding Simple & Jiggly Egg Custard Pudding
I made this at the request of my son! It put me through hell but I finally got the recipe down.For those without electric mixers, just beat the eggs normally and strain at step 5 to get any lumpy egg white bits out of the mixture. Since we're using gelatin, it will turn out pretty smooth even without straining it. Be careful, the milk amount is written in g. For those that prefer to work with volume rather than weight 15 ml =17 g, so use that to calculate what you need. Recipe by masakoh mama -
Easy Fluffy Creamy Custard Pudding with Just 3 Ingredients Easy Fluffy Creamy Custard Pudding with Just 3 Ingredients
I created this recipe because I wanted to make an easy pudding with ingredients I always have on hand. Recipe by Raburimei -
-
Smooth Pudding Made in 5 Minutes with Basic Ingredients Smooth Pudding Made in 5 Minutes with Basic Ingredients
I wanted to eat a creamy and delicious pudding, but heavy cream is expensive, and it has a short shelf life. So I came up with a recipe which doesn't require heavy cream.This takes no time at all to make, so it's a great snack for my kids.If you overheat the milk, the egg yolk will harden when you add it, so be careful!If you let the mixture cool down, it will go lumpy, so pour it into the cups as soon as possible.I always use the same bowl to dissolve the gelatin and beat the egg yolk to reduce dirty dishes. Recipe by Usamata -
Homemade Pudding Homemade Pudding
In the process of making a pudding cake, I really got into pudding. I like the feel when you put it in your mouth. So I've been making pudding everyday. I wonder how long I'll be into pudding.I included a link for a caramel sauce recipe. Be sure not to heat the milk more than about 50℃. The cooking times may vary depending on the oven used so please adjust accordingly. If you use heavy cream instead of milk you get a lighter taste. Please make by oven or pot, whichever you prefer. Recipe by Yukiline -
Brown Sugar Pudding Brown Sugar Pudding
I made brown sugar cupcakesand I realized that I didn't have a brown sugar pudding recipe. This uses the same ingredients as my whole egg creamy pudding series.If you have a large egg, shorten the cooking time a bit, or add a little more than a tablespoon of milk.For 1 serving (brown sugar 30 g, soy milk, no toppings): approx. 128 kcal.(brown sugar 30 g, no-fat milk, no toppings): approx. 117 kcal. Recipe by Sabumochi
More Recipes
Comments