Egg pudding is a delicious dessert love by every age group all over the world. The Japanese dessert is made by steaming a mixture of eggs and milk. The most interesting and delicious part of this silky treat is caramelized top of the pudding. Let’s start making yummy caramel pudding with stepshowto.

Egg Pudding Recipe

  • Preparation Time: 35 minutes
  • Cooking Time: 35 minutes
  • Total Time: 70 minutes
  • Type: Dessert
  • Cuisine: Japanese
  • Yield: 6 servings
  • Calories: 104 kcal
Egg Pudding Ingredients
  • Sugar 2 cups
  • Milk 3 cups
  • Eggs 3 large
  • Vanilla essence 1 tsp
  • Unsalted butter for greasing cups
  • Stove
  • Cooking pot
  • Measuring cups
  • Ramekins
  • Sieve
  • Whisk
  • Aluminum foil

Directions for Egg Pudding

Grease Ramekins

Firstly, take four to six ramekins cups, make sure these cups are dry. Then take unsalted butter and grease the inner surface of the cups with butter using your hands. Let them sit aside for later use.

Prepare Caramel for Pudding

Then turn on the stove to medium flame and put a cooking pot with a thick bottom on it. Once the pot is heated add one cup of sugar into the cooking pot and let it caramelize on low heat.

make caramel

Pour Caramel in Ramekins

Once the caramel for pudding is ready turn off the flame and pour it into the ramekins. You have to perform it quickly otherwise the caramel will get hardened in the pot.

pour caramel sauce

Whisk Eggs

Then take a widely open bowl and add three large eggs into the bowl. Then add sugar and vanilla essence, and whisk them well using a hand whisk or electric beater. Make sure not to overbeat eggs.

whisk eggs

Add Milk

Then gradually pour room temperature milk into the whisked eggs. Keep whisking the egg pudding mixture until well combined.

pour milk into eggs

Strain the Egg Mixture

Now using a sieve strain the egg mixture into another bowl to get rid of any unwanted lumps. Once after straining the mixture, you can repeat this procedure for a smooth pudding mixture.

strain mixture

Pour Mixture into Ramekins

Then carefully pour the mixture into ramekins, in which you had already poured the caramel. After filling ramekins with egg pudding mixture cover the ramekins with foil or a cling wrap.

pour mixture into cups

Boil water

Fill a deep bottom pot with water and place a stand in the pot. Heat the water on medium flame until it boils. When the water gets boiled switch the stove to low flame.

boil water

Steam Egg Pudding Mixture

Place ramekins on a wire stand and then put the lid on the pot. Let them steam for 30 minutes. After 3o minutes turn off the flame and remove the ramekins from the pot.

steam the mixture

Refrigerate Egg  Pudding

Now place all the pudding cups into the refrigerator for half an hour or until fully chilled.

refrigerate pudding

Cut and Remove Pudding

Take out pudding molds from the refrigerator and then cut them from the edges using a knife. After separating the pudding from the edges, take a plate, put the mold upside down on the plate, and gently tap the mold to remove the pudding.

cut and remove


The soft and fluffy dessert can be served with whipped cream, fresh cherries, nuts, and even strawberries and ice cream topping. While making egg pudding keep in mind don’t steam the mixture on high flame. When you are making pudding in the oven just bake them for 45 minutes at 180 degrees.

Do check out another easy egg dessert known as the Korean egg tart recipe.


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