Experience the delight of my Japanese Custard Pudding, a creamy and chilled dessert that’s a classic Japanese treat! If you’re yearning for an authentic Japanese dessert experience or simply satisfying your sweet cravings, this recipe is the perfect choice. Get ready to unlock the enchantment of Japanese Custard Pudding with this straightforward and mouthwatering recipe!
Table of Contents
Why I Love This Recipe
My Japanese Custard Pudding is a dessert gem that combines the velvety richness of eggs, half and half, and a touch of sweetness! My version of this Japanese dessert, often known as ‘Purin’ in Japan, offers a delightful taste reminiscent of custard, with a slightly sweet and creamy flavor! It’s a perfect dessert for anyone who appreciates the elegance of Japanese cuisine made with a straight forward recipe!
Whether you’re yearning for an authentic Japanese dessert experience or simply satisfying your sweet cravings, this recipe stands as the perfect choice. Just like timeless classics such as my Matcha Cream Jello and Japanese Coffee Jelly, it adheres to easy methods and techniques, ensuring a consistently delightful pudding every time. Give it a try, and enjoy the goodness of this recipe!
Ingredients
Ingredients
- Gelatin – 1 envelope of unflavored Gelatin found in supermarkets.
- Egg Yolks – use large eggs and separate egg yolks from the egg whites.
- Sweetener – use your preferred sweetener.
- Half and Half – half heavy cream and half milk. Can also replace with milk.
- Heavy Cream – heavy cream or heavy whipping cream.
- Vanilla Extract – concentrated flavors of Vanilla, makes the pudding less eggy.
🥛 Half n Half Note
You can substitute half and half for Milk if preferred.
Directions
Step 1 Start by beating the egg yolks until they turn a pale shade of yellow and combine sweetener. Slowly temper/pour the warmed half and half (or milk) into the egg yolks, ensuring a gradual addition to avoid cooking the eggs.
🌡️ Tempering Pro Tip
It’s crucial to ensure the Milk is Not Too Hot when pouring it in and to do so slowly. This prevents the egg from cooking too quickly, avoiding an unwanted eggy texture in your custard.
Step 2 Afterward, transfer the egg mixture into a medium saucepan and heat it, stirring continuously, until it becomes slightly bubbly just before reaching a boil or reaches a temperature of 160°F and remove from heat.
🍲 Cooking Pro Tip
Maintain consistent stirring and aim to reach a temperature of 160°F without surpassing it. This careful handling prevents the formation of cooked eggs in your custard.
Step 3 Next, add the heavy cream, vanilla extract, and gelatin into the pot with the egg yolk mixture. Whisk thoroughly until all the ingredients are fully combined.
Step 4 Finally, pour the mixture into ramekins or pudding molds and place them in the refrigerator. Let them refrigerate until the pudding becomes firm.
Recipe Variation
Create a simple matcha variation by adding matcha powder to the custard base to make my Matcha Green Tea Pudding!
Paring Recommendations
Pair your Japanese Custard Pudding with an Iced Matcha Latte for a perfect combination. If you’re looking for another light dessert to pair with, try Matcha Panna Cotta.
Frequently Asked Questions
What is the difference between Japanese purin pudding, flan and pudding?
Japanese pudding, like flan, typically has a firm set and may or may not be served with a creme caramel sauce. In contrast, Western-style pudding is creamier, softer, and slightly runnier, often coming in various flavors such as chocolate or vanilla.
How to make cameral sauce on the bottom for the pudding?
Start by combining 1/4 cup of water and 1/4 cup of sugar in a small saucepan. Cook this mixture over medium heat, closely watching it until it transforms into a rich golden brown color. Be cautious not to let the sugar mixture burn. Once it reaches the desired caramelization, coat the bottom of a ramekin or pudding mold with the caramel sauce.
Storage Tips
To store leftovers, place them in an airtight container and store it in the fridge. This creamy delight will remain fresh and delicious for a generous 7 to 14 days.
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Watch How To Make It
Japanese Custard Pudding
Ingredients
- 1 Envelope Gelatin 1 tbsp
- 3 tbsp Water
- 4 Large Egg Yolks
- 1/3 Cup Sweetener your preferred sweetener
- 1 Cup Half and Half
- 1 Cup Heavy Cream
- 2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- In a small bowl, add 1 envelope of gelatin with 3 tbsp water. Mix to combine.
- Separate egg yolks from egg whites and place yolk in a large mixing bowl. You can discard the egg whites.
- Add 1/3 cup of sweetener into the mixing bowl with the egg yolks and whisk together until pale yellow.
- Heat 1 cup of half and half in the microwave for 30-60 seconds or until slightly warm.
- While whisking, pour the warmed half and half very slowly into the egg yolk to temper the mix. Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.
- Pour egg yolk mixture into a medium sauce pan and cook over low heat stirring constantly for 1-3 minutes until mix starts to slightly bubbly or reaches 160F. Note - do not let mixture come to a full boil, otherwise you'll have clumpy pudding.
- Next, pour in the heavy cream, vanilla extract and gelatin into the egg yolk mixture. Whisk until fully combined.
- Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.
Nutrition
*Values Based Per Serving
