Super Easy Ultimate Lazy Pudding Made in a Microwave

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 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 wanted to eat some custard pudding as a snack and wondered if there was a way to whip it up easily.If you heat the custard pudding up too much, it won't set well so keep an eye on it while microwaving.It tastes great when it's still warm but is delicious cold as well. Recipe by Mikki-

I wanted to see if I could easily make pudding in the microwave.Make sure the hot water level is higher than the pudding mixture level during Step 7.Make sure the hot water won't go in the pudding mixture, and loosely cover with plastic wrap during Step 7. Recipe by Yuzukitty

I have a daughter (a university student!) who late one night suddenly said that she wanted to eat pudding, and she has a father who said he'd make her one. (It's even better than normal pudding!) It's a simple, classic jiggly pudding. You can now also see a video of how to make it! papandachef.cocolog-nifty.com/blog/Tips:- Pay closer attention to how the pudding looks than to the time.- When making the caramel, if you microwave for two long, there's a chance that the mug could shatter, so be careful.- Warm the mug by putting in some hot water before making the caramel.- As the caramel is hot, be careful that it doesn't splash you when you put it in.If there are problems like a hole in the pudding, or the pudding is too soft, it's OK! (Don't reheat). If it's delicious, then it's a success! (Recipe by Papanda chef)

I wanted to make an easy pudding for just 1 person. I don't know if it makes a difference in the consistency of the pudding, but I used additive-free milk.-Straining the pudding mixture while pouring it into the mug will create a smooth texture and increase the taste.-Adjust the microwaving time based on the size and depth of the mug.-This is a mildly sweet recipe, so you can increase the amount of sugar if you like. Recipe by Fuwarinka

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

Since I had a lot of kabocha squash, I made kabocha pudding after making a simmered kabocha dish. I created this recipe because I wanted to make pudding easily in a microwave.This is a rich pudding, which hardens in the fridge.There are no special hints, but when you add water to the caramel sauce, please be careful because it splatters.I made the caramel sauce thin since I poured it on top this time. Recipe by taesmile

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

I wanted to make a pudding using the liquid left over from cooking beans!If you aren't able to control the temperature of your microwave, just microwave the milk without letting it come to a boil and then dissolve the gelatin. If the gelatin is not dissolving at 60°C, microwave it a little bit more.Let the pudding chill thoroughly for a jiggly texture. Recipe by Charurun

When I felt like having some bread pudding while alone, I impulsively came up with this recipe while using a previous microwaved custard pudding recipe that I liked as a reference. I used 1 mug + 1 spoon to make it simple.To prevent it from overflowing, fill the cup with bread only up to about 90% of the way. While microwaving, keep your eye on it. If it seems like it is going to gush out, stop heating it. Let it rest and then heat it up again.The cooking time will differ depending on your microwave, so adjust accordingly. Recipe by Punopuno. Yields enough for 1 mug, about 300 ml.

I like a little something sweet after dinner and I didn't have any dessert or even a candy bar in my kitchen. So I thought why not make a bread and butter pudding in the microwave like I make my chocolate cake in a mug.

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

Strawberries are in season.I wanted to make cute pink sweets.To prevent spills, use a large bowl when microwaving.The heating times are based on a 500 W microwave. Adjust accordingly. Recipe by Komomomomo

I made a cinnamon cake but it fell apart when I tried to remove it from the cake pan, so I added it to this bread pudding.In order to avoid lots of dirty dishes, I make this directly in the heat-resistant dishes. If you don't add anything, you can make a normal custard pudding. In that case, strain the egg mixture before pouring it into the dishes. Adjust the baking time according to your oven and the size of the dishes. Recipe by Milk to Cocoa to Momo

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 wanted to make a simple pudding, so I came up with this recipe.Fill the frying pan with boiling water up to 2/3 the height of the dish. The pudding is tasty without caramel sauce. However, if you would like it, for 3 puddings, boil 2 tablespoons of water and 1 tablespoon sugar, then remove from heat when it turns dark brown, then add 1 tablespoon water. Recipe by Bakazoku

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-

A jiggly pudding made from simple ingredients and doesn't use heavy cream.The key to success is working quickly. Steam for just a short time. The steaming time has a great impact on the taste. Stay by the stove and keep an eye on the steaming process. The steaming time may vary depending on your steamer, the stove, and the season. So it might be best to make a judgment call based on the state of the pudding in Steps 12-14. Recipe by teddynancy

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 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.

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 combined seasonal strawberries with bread pudding using Chojuku bread that has a tender flavor and a moist texture. There won't be many dirty dishes if you use a silicon steamer, and it's also very easy to make for you to enjoy sweetened buns on the busiest mornings.It rises when microwaved, but it won't spill if measured correctly. You can make an easy dessert if you change the measurements to 50 ml milk, 50 ml fresh cream, and 2 tablespoons brown sugar. For serving 1, 1 silicon steamer (400 ml) worth. Recipe by vegeful

This simple pudding is so easy to make.Work quickly when you add the warmed milk to the egg liquid up until the step where you strain the pudding.Because the pudding is steamed, you need to add water to the pressure cooker, place the steamer basket in the pressure cooker, and place the cups of pudding in the basket before you turn on the heat. If you don't add water to the pressure cooker, the pot will be damaged. Recipe by Akkonee

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

After much trial and error, I have come up with a custard pudding for my family that can be made in the microwave.I adjusted the ingredient amounts and microwave time to make this recipe.The microwave time is all approximate.The time will differ depending on the season, the machine, the wattage, and the age (check on it every 30 seconds.)When you check the pudding and the surface is hard, it's done. It will finish cooking with the residual (steaming) heat!But if you cook it for too long, don't let it cook or steam in residual heat and let it cool. Recipe by Hisasama

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

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