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

I wanted to eat a lot of melt-in-your-mouth custard pudding.The translucent plastic jars sold at 100 yen shops or other cheap shops are not good quality and might melt in the heat so be careful (I had a bad experience). Glass jars or cups are the best. You have to have heatproof containers. There are a lot of key points you have to follow in this recipe but if you do you will recreate tasty custard pudding at home. Recipe by smooth

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

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 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-

When I first saw are recipe for custard pudding cake, I was blown away! I tried making one and it was so good I was blown away again1This is my version of a recipe I saw some time ago. Anyone who eats it will love it!- It looks like a lot of steps, but it's easy to make.- Be sure to strain the pudding twice.- If you flip it over and let it rest for a day, the sponge cake will be really moist and delicious! Recipe by Chibichibiaya

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

I like the idea of sweet carrots. I borrowed another Cookpad user's idea to create my melt-in-your-mouth pumpkin custard pudding.Wrap the kabocha cut into bite sizes with kitchen foil and cook in a rice cooker at the same time you cook your rice. The kabocha tastes very sweet after cooked this way.If you use this naturally sweet kabocha you don't need so much sugar. If you really want to taste the kabocha's natural sweetness do not add any sugar when you make custard pudding mixture. The caramel sauce makes enough sweetness in the finished custard pudding. Recipe by teddynancy

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