Japanese custard pudding is one of my favourite Japanese desserts because it’s really easy to make and also tastes amazing, obviously.
This recipe doesn’t require any special ingredients, you most likely already have everything you’ll need. It only takes about 30 minutes to make but custard pudding tastes best when it’s cold so I recommend making it an hour or so before you want to serve it so you can leave it to chill in the fridge.
I decided to buy some local milk to make my homemade custard pudding to support local dairy farmers in Australia and I think it really made the pudding better. Milk in Japan is quite different to milk here so the taste of the pudding is quite different. But using local, organic milk made it taste really good and made the pudding really smooth and gave it a nice creamy texture. You will also need to buy some mini custard molds, which i bought from Daiso for only $2.80. Or alternatively, you can make it in ramekins or cake tins that you might already have at home.
In Japan, custard pudding is called “custard purin” not “pudding” because the way you pronounce an ‘r’ in Japanese sounds a bit like a ‘d’. You can buy it basically everywhere in Japan, even at the local little grocery store. This is a great dessert to make for any number of people because you can make a big batch in a larger tin so everyone can scoop out however much they want or you can make them individually so everyone can have their own mini pudding. You can add various toppings like fruits and cream or even some ice cream. I hope you enjoy making this custard pudding!
- 300 ml milk
- 140 g egg I used 4 medium sized eggs
- 40 g sugar
- 1/2 tsp vanilla essence
- 70 g sugar
- 50 g water
- Place the sugar and water (for the caramel sauce) in a small saucepan over medium heat and stir until the has sugar dissolved.
- Simmer it for about 10 minutes until the sauce thickens.
- Turn the heat off and pour the sauce into 4 pudding molds.
- For the custard base, place the sugar and milk in a jug and microwave for a 1 a minute and a half to heat the milk up.
- Add the egg and vanilla essence to the jug and mix well and strain the mixture.
- Divide and pour the custard mixture into the 4 pudding molds (on top of the caramel sauce).
- Place the molds in a shallow flying pan and add about 500ml water over high heat.
- Bring it to boil then turn the heat down to low, wrap the pan lid in a dry towel and put the lid on and leave it for simmer for 3 minutes.
- Turn the heat off and leave it for 15 minutes( do not open the lid).
- Take the molds out of the frying pan and allow them cool down.
- Refrigerate the molds for at least 1 hour.
- Serve it on a plate.