Pudding Made From 3 Ingredients (Super Simple & Fast)

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

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

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 created this recipe because I wanted to make an easy pudding with ingredients I always have on hand. Recipe by Raburimei

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

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

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!

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

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

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.

An easy dessert made with only 3 ingredients that you have at home.

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

When I was a university student, I would want to eat French toast for breakfast, but I didn't want to wash all the dishes and wanted to eat something quickly. So I tried microwaving it.... it became a bread pudding.My 2 year old daughter gobbles this right up. Please enjoy it together.I usually eyeball the ingredients and just tear the bread apart with my hands. The main point is to use a lot of milk.Adjust the amount of bread and cooking time based on your taste.If you have a strong wattage microwave (900 W etc.), it will be fluffy and gooey after just 2 minutes. Recipe by Karenmamacchi

This is a home-adapted version of a pudding recipe I had seen somewhere. It's a simple recipe that doesn't use a flame torch, and produces just a few dirty dishes. Making the caramel in the small dish is really fun. Making a large one of these as opposed to a bunch of small cups is definitely much easier. It looks extravagant, too.The caramel sauce introduced here is extremely simple and uses only 1 dish.It will thicken even more in the residual heat, so once it has started to turn brown, open the microwave door briefly to check on it. Place it in the pudding mold while it is still hot. The bowl is hot so be careful. Do not worry if the pudding doesn't come out clean from the pan. The burnt caramel will come off if you soak it in water. Recipe by p85a.

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 chocolate pudding easily and so I made it without a pan or steamer.For Step 1, be careful not to boil the milk or cream.If there are any bubbles on top of the liquid mixture, remove with a spoon.If the water level in the baking tray drops too much while the puddings are steaming, top it up.The baking time varies on your oven. Recipe by Chisora

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 some sweet potatoes from my parents, so I used them to made a variation of my kabocha 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 over high heat. Close it so just a little steam can still escape.I think you can also make this with the potato skins still on.Topping it with the caramel sauce gives the pudding the perfect level of sweetness, but feel free to adjust the sugar to taste. Recipe by Marumatsumama

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-

I was inspired by this in quarantine when I could not go to store and buy it

This is made with Japanese sweet potatoes. It was really good so I made it with kabocha.Adjust the amount of kabocha as you like. Recipe by keikana

I used to eat this a lot when I was a kid and I wanted to try making it again (*´∀｀*)Please be careful not to burn the marshmallows when melting them (´Д｀●) Recipe by MJ

I made a pumpkin pudding that's so rich that even a small serving will be enough to satisfy!The pudding will become even richer after it's thoroughly chilled. This recipe yields enough for 5 small pudding cups. Recipe by Ayuna.

More details athttp://www.chez-k.org/classics/pudding/

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

My Mom has made this banana pudding ever since I can remember.

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