I made this because my younger sister loves them.Adding vanilla essence in Step 1 will give a nice fragrance. Recipe by *Halu*

I found some really cute pudding containers, so I made a rich, creamy pudding that matches them.Watch the heat level when you steam the puddings. If the heat is too high, the puddings will develop air bubbles and lose their creamy, smooth texture. In addition, the bottoms and sides will become overcooked and leathery. Be sure to steam them over very low heat! The cooking time will vary depending on the size of the containers you're using, so please adjust while observing how the puddings are cooking. For three 90 ml containers worth. Recipe by Pu-kosan

This is the closest I’ve ever made Custard Pudding to taste like the classic Japanese puddings you can get in convenience stores and grocery stores in Japan. The smooth and silky texture of the pudding really took me back to my childhood.

I wanted to use up some strawberries that were going bad. These are very light and so easy to eat.Since these are so light, they go great with fresh cream.5 g of granulated sugar is too little, so I added some more.Make sure that you do not boil the milk after you add it, and add the gelatin once the mixture is hot. Once the mixture has cooled in Step 4, mix well.When you strain the strawberries, the seeds make it a bit difficult. So, use the back of a spoon to mash them through the sieve. If you use whipped cream, I recommend adding a generous amount. Recipe by kiri19

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

I like custard pudding. So I tried to make it at home!

#jhatpatPost 2Some times biscuit crumbs and not in use so we used to make pudding with custard

I wanted to come up with a fresh new take on a dessert using simple ingredients. I experimented with[Maple Pudding]. I think this is the best recipe so far for a creamy custard pudding.All the directions are hints. You may think it's only a custard pudding but if you make it without cutting corners, it will be as good as any store-bought pudding.The tip for melt-in-your-mouth pudding is to take time to steam bake at low temperature. I put some thought into the proportion of eggs to liquid, however, make sure not to over cook the pudding. Recipe by *ai*

Christmas is around the corner 🎄❄️🎅⛄️ Try to make this amazing creamy and soft pudding for the special Christmas Eve dessert to impress your guests 😋 IG @jenscookingdiary

I really don't want to share this recipe.. But I ended up sharing it to a friend who kept pestering me. Therefore I will share it with all of you.The cooking and steaming times in Steps 8~9 will vary. It's ideal when there is a film in top, and it seems like it will pour out when tipping the bottle to the side.It will harden if you over steam it when cooled, so be careful!(Since it's made in a milk bottle). For 8 small milk bottles. Recipe by ko-ko

I referred to a friend's pastry recipe, but I added less sugar as custard pudding itself has got a lot of sugar. I wanted to keep the egg whites for another sweet so I used only egg yolk in this pastry. I was looking for a custard pudding recipe which used home ingredients. I found a good recipe in the microwave instruction manual book, so I re-arranged that recipe many times and it turned into my own recipe.When you make the caramel sauce, you can also use a sauce pan. Either way is fine but don't take too long to make it. And please be careful not to burn yourself as the caramel sauce is extremely hot Adding gelatin in the sauce prevents the sauce running and also adds more jiggle.I make the sides of the tart higher because when you pour the pudding mixture it stops any escaping. And also when you bake it without filling, the pastry shrinks a little bit. This time I made it too high though! Recipe by Namiry

I got a beautifully thick pudding from my lovely oranges.Of course they taste amazing chilled, but I like them when they're warm and just out of the oven too.I used very little amounts of ingredients, feel free to increase them proportionally depending on your needs.Depending on your oven, the cooking time may vary so be careful not to oversteam! Recipe by ko-ko