Smooth Pudding Made in 5 Minutes with Basic Ingredients

I don't really like that hardened gelatin taste and jiggly feel, so I wanted to make a nice smooth pudding...There's nothing hard about this! As long as you make sure not to close the lid all the way, the puddings won't get bubbly even when you steam them on a high flame. Close it so just a little steam can still escape. For 4 teacups. Recipe by Marumatsumama

I wanted to make a dessert for one.If you do Step 4 as instructed, the pudding will have a nice smooth texture. Recipe by aki-choco.

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

I wanted to make a lot of pudding with what I had at home.Homemade is nice because you use ingredients you can trust. Uses the whole egg to not let anything go to waste, and doesn't use heavy cream to help save money.Send through a strainer multiple times for a smooth texture.If you can completely cover the frying pan with a lid, then steaming on low heat for 7 minutes and letting sit for 10 minutes works. Recipe by Korosuke*choppa-

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

I bought a jar of black sesame seed paste and used it for goma-ae (vegetables with sesame seeds sauce), but there was still some left.I wanted create a rich and milky black sesame seeds pudding and came up with this recipe. It turned out to be very delicious.I recommend you use gelatin which dissolves in hot water. (Not the type which needs to be soaked in water). Be sure to dissolve the gelatin in hot water. If you add gelatin to cold water and boil the mixture, it won't harden. Either use boiling water and set aside in a bowl, or use hot water from an electric tea kettle, and the water temperature will be just right. Recipe by dharm

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

I wanted to easily make pudding in a pressure cooker.Be careful not to let the mixture bubble while making it Once it settles, chill in the refrigerator before serving. When removing from the pressure cooker, be careful not to burn yourself. Recipe by Zuboransei

I love to eat microwaved pudding.So, I gave this a try and it was delicious.If you are using a small mug, make it with only the egg yolk. This is even more delicious. Recipe by Hibineko

I've made this many times and tinkered with the amount of sugar. This version is the best!Beat the egg into oblivion!Beat until the egg white is no longer thick. Recipe by Natsumikan

I bought a bowl of pudding a long time ago and it was very delicious, so I wanted to make it easily at home. My kid, who is a pudding lover, is cuddling my homemade big pudding bowl and eating it so happily.Use a heatproof bowl just big enough to contain 250 ml + 2 medium size of eggs + 120 g water. My explanation is long, but the steps are easy. Be very careful not to burn yourself! Also, please check out my other recipe, "Easy and Smooth Pudding Made in a Minute with a Pressure Cooker". Recipe by Zuboransei

I love caramel custard pudding. You can make these easier than the oven-baked custard recipe I posted before since you don't have to preheat the oven. I love both, but the hubby likes this smooth pudding better...There are no difficult steps! These puddings have plenty of caramel syrup, so the pudding itself is not that sweet. If you add more sugar, reduce the amount of caramel syrup. I made the puddings this time with soy milk. The puddings continue cooking in residual heat, so take them out of the pan when the time is up. For 4-6 servings. Recipe by Mayumu

I have been researching easy dessert recipes to make for my child.This is one of the recipes I came up with.It became my child's favorite dessert.While heating the pot, stir constantly to avoid burning.If children will be eating this, it's probably best to decrease the amount of cocoa powder. Recipe by Mihochinww

It's a lot of effort to use a saucepan or the oven so I decided to make these in the microwave and thicken them with gelatin.The time it takes to melt the chocolate may vary depending on the model of microwave you have (I use a 500 W model) so please make sure that the chocolate has heated until it has melted. Recipe by Orenjiringu

I really wanted to eat custard pudding.It is made in the same way that custard cream is made, so I recommend this pudding to anyone who loves custard.I make this for myself, so I'm not concerned about the appearance. For 4 puddings. Recipe by Yunarabi

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

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

A variation of my usual method.Be sure to add the hot water when putting it in the oven.It'll result in a smooth pudding. Recipe by Rin25250

When I had a craving for moist and smooth sesame pudding, I experimented to create this recipe!Step 3 is the key to success. If you just let it cool in the ice bath, it will separate as it thickens, so be sure to mix it while it is cooling. Recipe by Hani-ken.com

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

Baking using ovens takes time and it gets hot in the summer. Plus, I don't like the flavor and the texture of gelatin...But I still wanted to eat smooth pudding that wouldn't melt at room temperature.-You don't have to worry about the temperature! They'll come out smooth even over high heat if you keep the lid slightly ajar. Steam escaping a bit is the only thing that would happen.-You can make this without a food processor. Just mash the kabocha, then add the sugar, egg, then milk in that order and mix well each time, and then strain. Use a mortar or some other similar device to get the leftover bits that are stuck on the strainer. Recipe by Marumatsumama

Prepare this in 3 minutes, then just set aside to cool.It's very simple. Recipe by asamil

I put together a creamy and enjoyable sweet potato pudding that's great for dessert.If you use 70 g sugar, it's not too sweet. That's because I considered the sweetness of the caramel.Adjust to 80 g of sugar if your sweet potatoes aren't too sugary.The pudding will turn out to be too dense if your sweet potato is extra large. That's why I recommend you use about 250 to 300 g. Recipe by twinflower

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

I searched for a low cost, quick pudding.Please mix the ingredients very well! Recipe by Mizukin

My family likes milk pudding better than custard pudding. We enjoy adding various flavors to the milk to make different variations.Because I like softer puddings, I used 5 g of gelatin for 400-450 ml of liquid ingredients (milk and heavy cream). Of course, this can easily be made in a saucepan too. Be careful not to boil the mixture! A heat-resistant bowl can also become hot, so please be careful. It's also fun to make. Recipe by Rea*

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

I am always looking for ways to use up expired milk. This recipe was on a blog called Pioneer Woman. It was originally for butterscotch pudding but I adjusted it for chocolate and vanilla as well.This recipe makes 4 small dishes. You can chill it for an hour but I prefer it warm.

Made this with less sugar from other's recipe and it turned out healthier!

This kabocha pudding uses pudding mix that needs a little heating.If you want to pour the caramel sauce before serving, do it when the pudding is hardened. The caramel will either mix into the pudding or won't harden if you pour when it's still soft. Recipe by Anegocchi