Take the eggs out of the refrigerator and bring to room temperature before starting to make the pudding mixture.

Put all the A ingredients in a pan. Cook over low heat stirring occasionally until the maple sugar dissolves completely. When the mixture reaches about 40-50 ℃, remove the pan from the heat.

Cool the mixture from Step 2 to about 30℃. If the mixture is too warm, the egg will form lumps. Cooling the mixture too much is not good either. Make sure to cool it to about 30℃.

Combine the egg yolk and the whole egg with a whisk taking care not to make it foamy. Tilt the bowl and move the whisk in straight lines as though you are "cutting" the egg white.

Gradually add the mixture from Step 3 into the Step 4 eggs stirring constantly with a whisk. Once all the mixture is added, stir it well.

Strain the mixture from Step 5 through a fine strainer at least once . The egg white has small lumps which will change the smoothness of the final product, so always strain the mixture.

Pour the Step 6 mixture into a heatproof container. I strain the mixture into a measuring cup before adding it to a container.

Strain again from the measuring cup to the heatproof container.

This mini ramekin holds 55 ml of the mixture. (Ramekin size: 6 cm diameter x 5.8 cm height).

Cover the containers with aluminum foil. * If the container has a lid, use it to cover the container.

Pour some boiling water into a baking tray, place the containers from Step 10 into it and steam bake in a 160℃ oven for 20 minutes. Reduce the temperature to 140℃ and bake for another 25 minutes.

The cooking time varies by the size of the container and the oven that you are using. For reference, the mini ramekins from Step 9 took 15 minutes at 160℃ and 13 minutes in 130℃.

I have explained how to steam bake in the oven here. If you prefer to steam the pudding on the stove, refer to the "Puko chan's recipe".

See my recipe blog for how to steam food in "Staub Mini Round Cocotte". (Japanese only)

"Once a film forms on the surface and the mixture does not fall apart when you tilt the container" or "the center of the pudding jiggles when you gently shake the container" is the perfect time to remove it from the heat.

This is the perfect pudding described in Step 15. This is fresh from oven and barely solid. It is very smooth and creamy.

This is the cross section. The texture is in between a thick cream and solid, but it is set. The bottom part has a creamier texture.

This is after refrigerating the pudding for 2 hours. It is creamy, but has a much more solid texture than the texture of Step 17's pudding.

The heat of my electric oven is rather weak. Check the state after cooking for 15 minutes at 140℃. If the state is as shown in Steps 15 to 17, the pudding is done.

If the pudding is not quite done, add more boiling water to the baking tray and bake it while checking every 5 minutes. If you are making this recipe for the first time, boil some water while baking the pudding.

Be careful to not overcook as wonderful texture will be ruined. It may seem loose right out of the oven, but it will solidify while chilling.

Cool the pudding from Step 15 to room temperature. Wrap tightly with plastic wrap and chill completely in the refrigerator.

Chill the pudding for more than 8 hours and it is done. Drizzle on some maple syrup and enjoy.

My goal was to make a copy-cat recipe of the "Appalaches Maple Pudding" from the sweets store "Le Chocolatier Takagi".

This is the "Appalaches Maple Pudding". This pudding is genius It comes with maple syrup to pour on.

The pudding is topped with smooth and creamy crème Chantilly. It is super delicious and I love it. Now back to my recipe...

When the pudding from Step 22 is chilled for about 1-2 hours, add all the B ingredients in a bowl and beat until soft peaks form. Spread evenly onto the pudding.

Chill the pudding again for at least 5 hours. I like the texture after chilling it overnight.

Look how perfect it is! It is delicious enough as it is, but you can drizzle on some maple syrup for an even nicer touch.

This is the top layer. The hardened creme Chantilly, the pudding and the maple syrup are exquisite.

Next, you will encounter the smooth and creamy pudding layer. The maple syrup coats the pudding and melts in your mouth.

And then comes the even creamier pudding layer. It is almost a cream-like pudding that melts in your mouth.

And the bottom layer is a thick and smooth cream layer. It's great eating this luxurious custard cream.

These multiple textures give different enjoyments at each layer. Please enjoy this patisserie quality "Crème de Maple".

See an easy standard custard pudding recipe that you can make with ingredients on hand at (Recipe ID 1868649): "Mama's Melt-in-Your Mouth Custard Pudding".

This is an easy creamy pudding with gelatin, "Café Mocha Pudding".

https://cookpad.wasmer.app/us/recipes/150784-cafe-mocha-pudding