A popular Japanese-style pudding, so smooth and creamy. I first tasted this pudding few months ago, T brought back some from Japan. Obviously, it is one of T's favourite desserts. Other Japanese desserts he likes including green tea mochi with red bean filling, you kann, and egg shape sponge cake with sesame paste filling. Now, they are all my favourite too. J loves some of those as well, he has tasted custard pudding and egg shape sponge cake so far. I fed him some pudding in the evening, he cried for more!
This custard pudding is so easy to make, with simple ingredients that are always available in the pantry. If you don't have a steamer, you can steam it in the oven using water bath method.
Ingredients (makes 6):
10ml hot water
200ml fresh milk
½ tsp vanilla essence
2 egg yolks
Methods: Please refer to step-by-step pictorial guide here. (updated on 15 Sep 2010)
- Caramel: Melt sugar in a sauce pan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat.
- Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. Swirl the mould to coat bottom of mould when the caramel is still hot. Set aside for later use.
- Custard: Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use.
- In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended.
- Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. Cover tray with aluminium foil. Bake at preheated oven, 140ºC for 25-30 minutes.
- Turn the heat off, let puddings stay in the steamer or oven for further 10 minutes.
- Chill before serving.
To produce smooth texture custard, the mixture must be strained to remove bubbles then pour into mould gently.
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Double rainbows before storm hit Penang Island.