Go Back
–+ servings
Japanese custard pudding in a glass cup served with fresh strawberries and blackberries topped with whipped cream and mint leaves, side angle shot.
Print

Japanese Custard Pudding

Indulge in the velvety delight of Japanese Custard Pudding. This creamy dessert, made with eggs, half and half, and a touch of sweetness, is a true culinary gem. Discover the magic of Japanese custard pudding with this easy-to-follow recipe.
Course Dessert
Cuisine Asian, Asian American, Worldwide
Keyword Japanese custard pudding, Japanese egg pudding, Japanese flan recipe, Japanese pudding recipe
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 467kcal

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.
    Ingredients for Japanese custard pudding.
  • In a small bowl, add 1 envelope of gelatin with 3 tbsp water. Mix to combine.
    Gelatin a bowl.
  • Separate egg yolks from egg whites and place yolk in a large mixing bowl. You can discard the egg whites.
    Egg yolks in a bowl.
  • Add 1/3 cup of sweetener into the mixing bowl with the egg yolks and whisk together until pale yellow.
    Whisked egg yolks.
  • Heat 1 cup of half and half in the microwave for 30-60 seconds or until slightly warm.
    Half n half in a bowl.
  • 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.
    Egg yolk mixture in a pot.
  • 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.
    Japanese custard pudding mixture in a pot.
  • Next, pour in the heavy cream, vanilla extract and gelatin into the egg yolk mixture. Whisk until fully combined.
    Japanese custard pudding mixture in a pot.
  • Pour mixture into ramekins, cover and refrigerate for approximately 4 hours or until firm.
    Japanese custard pudding in a ramekin.

Video

Nutrition

Calories: 467kcal | Carbohydrates: 7g | Protein: 10g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 384mg | Sodium: 80mg | Potassium: 189mg | Sugar: 1g | Vitamin A: 1779IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 1mg