0:00 / 7:52
Developed with YouTube

Japanese Silky Caramel Pudding

groups3 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 45 minsscheduleTotal: 55 minsoutdoor_grillBaked
Allergens:warningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total
01
Active Cooking
00:00:10
warningStay safe

Adding hot water to hot caramel will cause violent splattering, so pour it carefully to avoid severe burns.

Add 30g sugar and 3tbsp water to the pot, heat until dark brown color, turn off the fire, then add 3tbsp hot water and stir until well combined.

local_fire_departmentmedium heat
lightbulb

Watch out

Watch the sugar color closely as it heats, otherwise it will burn very quickly and turn bitter.

Ingredients:sugar (30 g)water (3 tbsp)hot water (3 tbsp)
Tools:silicone spatulaSaucepan
02
Active Cooking
00:01:14

Pour the prepared caramel evenly into three glass moulds.

lightbulb

Watch out

Pour the caramel while it is still hot and liquid, otherwise it will harden in the pot.

Tools:glass mould
03
Preparation
00:01:26

Add 2 whole eggs, 2 egg yolks, and 1 tsp vanilla extract into a glass bowl, then whisk the ingredients thoroughly until well combined.

lightbulb

Watch out

Whisk the eggs gently and thoroughly to avoid incorporating too many air bubbles, which would cause holes in the baked pudding.

Ingredients:whole egg (2 piece)Egg Yolk (2 piece)vanilla extract (1 tsp)
Tools:glass bowlwhisk
04
Active Cooking
00:02:00

Add 35g sugar and 250g milk to a measuring jug, microwave for 1 minute 30 seconds until the sugar is completely dissolved, then stir well.

local_fire_departmentmicrowave high
lightbulb

Watch out

Do not overheat the milk, otherwise it will curdle the eggs when combined.

Ingredients:sugar (35 g)Milk (250 g)
Tools:microwavemeasuring jug
05
Active Cooking
00:02:30

Add the warm milk to the beaten egg mixture while whisking constantly, then sift it through a strainer two times to make it smooth, and pour it back into the measuring jug.

lightbulb

Watch out

Whisk continuously while pouring the warm milk, otherwise the hot liquid will cook the eggs into lumps.

Ingredients:whole eggEgg Yolkvanilla extractsugarMilk
Tools:silicone spatulastrainermeasuring jug
06
Active Cooking
00:03:39

Gently fill the caramel cups with the strained custard mixture.

lightbulb

Watch out

Pour slowly and gently, otherwise the custard will crash into the caramel and muddy the layers.

Tools:glass mould
07
Active Cooking
00:03:52
warningStay safe

Pouring hot water into a baking tray near hot oven equipment requires care; use protective gloves to move the heavy tray of hot water.

Cover the cups with aluminum foil, place them in a baking tray, add hot water about 2-3cm deep around them, and bake at 140ºC for 40 to 45 minutes.

local_fire_department140ºC oven
lightbulb

Watch out

Cover the cups tightly with foil so condensed water from the oven does not drip onto the pudding surface and ruin its smooth texture.

Tools:baking trayaluminum foiloven
08
Waiting Time
00:04:51

Refrigerate the baked puddings for at least 6 hours until thoroughly chilled and set.

lightbulb

Watch out

Chill the pudding completely before unmolding, otherwise it will break apart and lose its shape.

Tools:refrigerator
09
Active Cooking
00:06:00

Pour 100ml whipping cream and 5g sugar into a glass, then use an electric mixer to whip it until soft peaks form.

lightbulb

Watch out

Do not over-whipp the cream, otherwise it will become grainy and separate into butter.

Ingredients:whipping cream (100 ml)sugar (5 g)
Tools:glasselectric mixer
10
Active Cooking
00:06:39
warningStay safe

When using a knife to loosen the pudding, be careful not to scratch the glass or cut your fingers.

Run a knife around the edge of the chilled pudding, invert it onto a plate, and top it with whipped cream.

lightbulb

Watch out

Unmold gently so the pudding slides out intact with its caramel sauce pooling nicely on the plate.

Tools:plateknife

groceryAll Ingredients

sugar70 g
water3 tbsp
hot water3 tbsp
whole egg2 piece
Egg Yolk2 piece
vanilla extract1 tsp
Milk250 g
whipping cream100 ml

blenderAll Tools Needed

silicone spatulaSaucepanglass mouldglass bowlwhiskmicrowavemeasuring jugstrainerbaking trayaluminum foilovenrefrigeratorglasselectric mixerplateknife