Smooth and Rich Custard Pudding Recipe (Exquisite Egg Pudding with Caramel Sauce)

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This delicious Custard Pudding has an extra-smooth texture and rich flavor!

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Smooth and Rich Custard Pudding
Votes: 20
Rating: 3.85
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Course Dessert
Cuisine French, Japanese
Cook Time 45 minutes
Cooling time not included in cook time.
Servings
pieces
Translator Get Francis Mug
Course Dessert
Cuisine French, Japanese
Cook Time 45 minutes
Cooling time not included in cook time.
Servings
pieces
Translator Get Francis Mug
Votes: 20
Rating: 3.85
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Pudding Mixture
  • 1 Egg
  • 1 Egg Yolk
  • 200 ml Milk
  • 50 ml Heavy Cream
  • 2 tbsp Granulated Sugar
  • 1/3 Vanilla Bean Pod substitute: 1 tsp vanilla extract or add more to taste
Caramel Sauce
  • 50 g Granulated Sugar
  • 2 tsp Water
  • 50 ml Hot Water
Kitchen Tools
  • 4 Oven-Safe Cups 150ml/5 fl oz, substitute: ramekins or custard cups
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let's make the caramel sauce. Add 2 teaspoons of water to a pot of sugar. Turn on the burner. Avoid stirring but occasionally swirl the pot to distribute the sugar.
    Let's make the caramel sauce. Add 2 teaspoons of water to a pot of sugar. Turn on the burner. Avoid stirring but occasionally swirl the pot to distribute the sugar.
  2. The sugar will gradually dissolve and turn into a clear liquid. When large bubbles form and the syrup around the edges of the pot begins to brown, it will quickly darken so be sure to keep your eyes on it.
    The sugar will gradually dissolve and turn into a clear liquid. When large bubbles form and the syrup around the edges of the pot begins to brown, it will quickly darken so be sure to keep your eyes on it.
  3. When the caramel sauce becomes nice and golden brown in color, quickly place the pot onto a baking mat or trivet. Then, add the hot water in 3 to 4 steps. The hot liquid may splatter so be careful not to burn yourself.
    When the caramel sauce becomes nice and golden brown in color, quickly place the pot onto a baking mat or trivet. Then, add the hot water in 3 to 4 steps. The hot liquid may splatter so be careful not to burn yourself.
  4. Let it sit to cool. Then, put the caramel sauce in a pitcher and keep it in the fridge. The caramel will thicken as it cools.
    Let it sit to cool. Then, put the caramel sauce in a pitcher and keep it in the fridge. The caramel will thicken as it cools.
  5. Let's make the egg mixture. Whisk one whole egg and one egg yolk in a bowl. The balloon whisk should always make contact with the bottom of the bowl to avoid creating unwanted foam.
    Let's make the egg mixture. Whisk one whole egg and one egg yolk in a bowl. The balloon whisk should always make contact with the bottom of the bowl to avoid creating unwanted foam.
  6. Combine the milk and heavy cream in a pot. Add the sugar.
    Combine the milk and heavy cream in a pot. Add the sugar.
  7. Open up the vanilla bean lengthwise with a knife. Then, scrape the inner seeds from the bean using the back of the blade. Add the seeds and bean to the cream mixture. Alternatively, you can use vanilla extract or if you're in Japan vanilla oil is widely available for cooking.
    Open up the vanilla bean lengthwise with a knife. Then, scrape the inner seeds from the bean using the back of the blade. Add the seeds and bean to the cream mixture. Alternatively, you can use vanilla extract or if you're in Japan vanilla oil is widely available for cooking.
  8. Heat the pot and occasionally stir the cream mixture. When small bubbles begin to form around the edges of the pot, remove.
    Heat the pot and occasionally stir the cream mixture. When small bubbles begin to form around the edges of the pot, remove.
  9. Add the cream mixture to the beaten egg a little at a time while mixing. Gradually combining the mixture will help avoid cooking the egg.
    Add the cream mixture to the beaten egg a little at a time while mixing. Gradually combining the mixture will help avoid cooking the egg.
  10. Strain the egg mixture into a pitcher. This will help the pudding to have a smooth texture. Remove the foam on the surface with a spoon.
    Strain the egg mixture into a pitcher. This will help the pudding to have a smooth texture. Remove the foam on the surface with a spoon.
  11. Lightly stir the egg mixture and pour it into oven-safe cups or ramekins placed on a baking tray. The mixture should be divided evenly. Remove the foam again.
    Lightly stir the egg mixture and pour it into oven-safe cups or ramekins placed on a baking tray. The mixture should be divided evenly. Remove the foam again.
  12. Cover each cup with a piece of aluminum foil. This will help to keep the surface from drying out.
    Cover each cup with a piece of aluminum foil. This will help to keep the surface from drying out.
  13. Place the baking tray into the preheated oven. Then, pour boiling water into the tray to come halfway up the sides of the cups. Be sure to use oven-safe cups.
    Place the baking tray into the preheated oven. Then, pour boiling water into the tray to come halfway up the sides of the cups. Be sure to use oven-safe cups.
  14. Bake at 150°C (300°F) for about 25 minutes. Gradually baking the pudding in the hot-water bath will give it an extra-smooth texture.
    Bake at 150°C (300°F) for about 25 minutes. Gradually baking the pudding in the hot-water bath will give it an extra-smooth texture.
  15. After 25 minutes, check the inside of the cups before removing them from the oven. Gently shake the cup to see if the surface jiggles without breaking. Now, the custard is set. Let it sit to cool at room temperature and then chill the pudding in the fridge for at least 2 hours.
    After 25 minutes, check the inside of the cups before removing them from the oven. Gently shake the cup to see if the surface jiggles without breaking. Now, the custard is set. Let it sit to cool at room temperature and then chill the pudding in the fridge for at least 2 hours.
  16. Now, the pudding and caramel sauce are fully chilled. Pour the caramel sauce on top without unmolding and enjoy the scrumptious custard pudding.
    Now, the pudding and caramel sauce are fully chilled. Pour the caramel sauce on top without unmolding and enjoy the scrumptious custard pudding.
Recipe Notes

Compared to our previous custard pudding, increasing the ratio of egg yolk to the egg white and adding the heavy cream give the pudding a smoother texture and richer flavor.
If you use relatively thin oven-safe cups, the baking time may be slightly reduced for best results.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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georgiusvinz

can i steamed it instead of baking it in the oven? thank you

Tina Kalayil

How much vanilla extract should I use?

Ashley

I made the previous pudding recipe and it tasted only of egg. Would over cooking it cause this? I noticed the top of the pudding was a bit dry even though I covered it with foil.

Ashley

Thank you. I wondered if it was the type of egg. I used only a little vanilla extract. I think I will try again with Japanese eggs and bake in the oven instead of steaming.

Nuril Hikmah

can i steam the mixture instead of bake?