I don't like custard pudding.I made my own pudding to suit my taste.Just warm up the mixture over low heat so that the egg yolks won't harden during Step 6.Don't forget to strain the mixture... Recipe by Sakiyanmama

I made this at the request of my son! It put me through hell but I finally got the recipe down.For those without electric mixers, just beat the eggs normally and strain at step 5 to get any lumpy egg white bits out of the mixture. Since we're using gelatin, it will turn out pretty smooth even without straining it. Be careful, the milk amount is written in g. For those that prefer to work with volume rather than weight 15 ml =17 g, so use that to calculate what you need. Recipe by masakoh mama

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

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

I had leftover cream from when I made a swiss roll so I wondered if I could make something else.And I thought of this custard pudding!I made it with simple ingredients.For Step 1, be careful not to let boil.Mix the milk, sugar, and egg mixture well.If there are any bubbles on the mixture, pop with a paper towel or a spoon.If the water in the baking tray evaporates too much while the custard puddings are steam baking, top it up. Recipe by Chisora

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*

I tried making various recipes, and settled on this one.Turn off the heat and let the pudding cook until firm in the residual heat. To make a large dish of pudding, you can make the caramel in a large dish and just pour in the pudding. In the photos, I used a 6 x 9 x 19.5 cm pound cake pan. You can use any kind of mold you like. The cooking time may change a bit depending on the size of the pot and mold you use. Recipe by nathu

#goldenapron3week_3bread_apple_milk

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