I made it with the full amount of sugar, 80 grams, and without caramel. It was delicious. After lowering the heat, I steamed it for 20 minutes. It turned out smooth and creamy, just like store-bought pudding!

I had some heavy cream left over, so I tried topping it with that 💭 Notes for myself next time: - When making caramel, do not move the pot at all until it smells slightly burnt!!! If you move it, the sugar crystallizes and it becomes a mess lol. - I might be able to double the amount of hot water for the caramel. I want a caramel that does not harden even at room temperature. Add the hot water little by little!!! - Half the amount of sugar in the custard mixture was plenty! But I could taste the egg a little? It was kind of like a sweet chawanmushi, so next time I’ll try adding vanilla extract. - On my weakest gas burner, 20 minutes on the very lowest heat was just right 🔥 It was not too firm and not too soft, really the perfect texture 👍🏻 I just had to be careful not to miss the moment when steam started coming up. I didn’t get any bubbles at all!!! - To unmold it onto a plate like Pucchin Purin, warming the caramel part (the bottom of the pudding) with hot water and then making a few small gaps along the inside of the container with a toothpick worked!!!

The pudding turned out smooth, without any bubbles or holes!! Since I added vanilla beans, it didn’t have an eggy smell. I kept checking the steaming progress, but I couldn’t really tell how set it was, so I think I ended up steaming it for quite a long time. In the end, it was just right—not too firm and not too soft. The caramel sauce wasn’t very bitter, and I made too much of it, so it tasted quite sweet. I think I should have caramelized it a bit more. But making caramel sauce is hard, isn’t it? Homemade pudding is very cost-effective, so I’d like to make it again!

Caramel is tricky, but the pudding itself was so delicious that it became a favorite! This made seven cocottes and used two pots. After lowering the heat, steaming for 20 minutes gave me a melt-in-your-mouth pudding. At 25 minutes, it becomes a softer pudding, and at 30 minutes, a slightly firmer one. Since I like it melty, I usually make it again with 20 minutes of steaming. It’s delicious.

When I made the caramel with a little extra hot water, it didn’t harden at the bottom when it was time to eat. That said, it splattered surprisingly a lot when I added the hot water, so be careful!

The caramel turned out a little hard, but it was easy to make!! I made it with my daughter!! I’ll make it again!!

Since it’s the Obon season and my late mother loved pudding, I decided to make it. When I followed the recipe exactly, it turned out smooth and jiggly without any bubbles, and as someone with a sweet tooth, I really liked the flavor. It was delicious.

I used a strainer both when mixing the milk into the egg mixture and when pouring the custard into the pudding cups, and maybe because I mixed everything so carefully, the pudding turned out incredibly smooth!! I was thrilled 🥰💕 At our house, dividing it into 6 portions and steaming for 30 minutes was just right. I’ll definitely make it again!!

It was too sweet, and I couldn’t really taste the eggs... Even though I used less sugar than the recipe called for, next time I’ll try making it with about half the amount! Update after trying again... For both the pudding and the caramel, I used a little over half the sugar, steamed it for just over 20 minutes, and made the caramel afterward to pour on at the end. It turned out mildly sweet, silky, and delicious!

Caramel: 45 g granulated sugar Custard: 60 g granulated sugar When chilled, the pudding tastes lighter and cleaner in sweetness. Because of that, you might want to make a bit more caramel and let each person adjust the sweetness to taste. Steamed in a donabe for 27 minutes, with 3 layers of kitchen paper. It came out smooth and silky. The kids loved it.