Custard Pudding Recipe

Saturdays are now Ruth Recipe Days when delicious homemade dishes and desserts by Ruth Sato of Oishii Japan will be shared to give you culinary inspiration to cook up something special for the weekend. ♥ Each recipe is guided by easy-to-follow step-by-step procedure filled with useful photographs so you’ll know exactly where you are in the preparation and cooking process.

First up is the recipe for Custard Pudding or “Kasutado Purin” in romanized Japanese.

 

Ingredients for Custard Pudding

This recipe serves 4.

Caramel

• 4 tbsp Sugar
• 1 tbsp Water
• 1½~2 tbsp Hot Water

Egg Mixture

• 2 Eggs
• 250ml Milk (8.45 fl oz)
• 5 tbsp Sugar
• 130ml Pudding Molds (4.4 fl oz)
• Unsalted Butter

Preparation and Cooking Instructions

Coat the inner surface of a pudding mold with the unsalted butter. Then set aside.
This will make the pudding easy to be removed from the mold later on.

Next, put the sugar…

…and water in the pot

Boil at medium heat. Let it cook until the surface becomes lightly colored.

Caramelize the sugar and remove the pot from the heat.

Quickly add the hot water. Be extra careful!

Pour the caramel sauce evenly in the pudding molds.

Set aside.

Now let’s make the egg mixture for the pudding. In a bowl, crack open the 2 eggs.

Lightly beat the eggs with the balloon whisk.

Don’t let the tip of the whisk touch the bottom of the bowl to avoid creating too much foam.

In a separate pot, pour in the milk.

Then the sugar.

Turn on the stove and stir until the sugar is dissolved.

Remove from the milk mixture form the heat, then add it to the beaten eggs.

Continue whisking the mixture.

Sieve the egg-milk mixture with the fine mesh strainer. Scrape the bottom of the strainer with a spatula. And remove any foam on the surface with a spoon.

Gently fill the pudding molds with the milk-egg mixture.

Cover each mold with the aluminum foil.

The foil will prevent the surface from getting dry.

It will also help steam the pudding evenly.

Steam the puddings. There should be enough water to cover the bottom half of the molds. Heat the water just below the boiling point. Continue to steam for about 18 – 20 minutes. Do not boil the water, or else the custard pudding it will loose its smooth texture.

Remove from the steamer. When the custard puddings become cool, store in them fridge to chill well.

To remove the custard pudding from the mold, gently scrape the side of the pudding using a toothpick or tip of the knife. Then gently tap to make a space around the custard pudding.

Serve and enjoy your delicious homemade custard pudding!

Itadakimasu! ♥ Let’s eat, everyone! :)

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