Help

So easy! Baked Custard Pudding

4.6

(15 reviews)

Time

180mins–

This dessert is all about its smooth, silky texture. The rich custard flavor and the pleasantly bittersweet caramel sauce are irresistibly good. Perfect for a snack or an after-dinner dessert!

  • Calories

    231kcal

  • Carbs

    33.9g

  • Fat

    7.2g

  • Protein

    7.7g

  • Net Carbs

    33.9g

  • Sodium

    78.6mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ Makes 4 puddings (120 to 150 ml cup) ]

Custard

  • milk300 ml
  • pasteurized egg3
  • sugar70 g

Caramel Sauce

  • sugar50 g
  • water1 tablespoon
  • hot water2 tablespoons
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

[Caramel Sauce] Put the sugar (50 g) and water in a saucepan and heat over medium heat. When it turns a caramel color, turn off the heat. Add the hot water and swirl to combine. Divide evenly among the cups. Chill in the refrigerator for about 10 minutes.

Note:

Do not stir with a spatula. Heat while tilting or gently swirling the pan.

2

Crack the eggs into a bowl and mix them well.

3

Put the milk and sugar in another saucepan and heat over medium heat until the sugar dissolves.

4

Add the warmed milk to the egg mixture from step 2 in 3 batches, mixing each time. Strain through a tea strainer into the cups with the caramel sauce, dividing evenly.

Note:

Start preheating the oven to 275°F (140°C).

5

Arrange the pudding cups in a deep tray. Pour in 160 to 175°F (70 to 80°C) hot water, enough to come about halfway up the sides of the cups.

6

Place the tray from step 5 on a baking sheet and bake in the preheated 275°F (140°C) oven for 30 minutes.

Note:

The puddings are done when the entire surface jiggles evenly. Warm the bottom of the container when removing them from the mold.

7

Let them cool, then chill in the refrigerator for about 2 hours.