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
Tools
- 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.
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.
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.
Add Milk
Then gradually pour room temperature milk into the whisked eggs. Keep whisking the egg pudding mixture until well combined.
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.
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.
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.
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.
Refrigerate Egg Pudding
Now place all the pudding cups into the refrigerator for half an hour or until fully chilled.
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.
Conclusion
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.
