Japanese pudding
Description
The dish is prepared without unnecessary complications. This Japanese pudding was a real discovery for me, so delicious and delicate. You can bake it in the oven, as in this recipe, or simply place the molds in a pan filled with water up to two-thirds the height of the molds, cover with a lid, and cook. Either way, it will be absolutely delicious. Check out the step-by-step recipe and treat yourself and your loved ones to this delightful dessert. The ready dessert can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Put 140 grams of sugar into a saucepan, add 25 ml of water, and heat over low heat without stirring until caramel forms.
- 3
Step 3
Prepare the molds in advance and grease them with butter.
- 4
Step 4
Remove the caramel from the heat, carefully add 25 ml of water—do this cautiously as hot splatters may occur—and stir.
- 5
Step 5
Pour the caramel into the prepared molds.
- 6
Step 6
Put the eggs into a bowl and beat them.
- 7
Step 7
Heat the milk until the sugar dissolves, but do not bring to a boil, then add the vanilla extract.
- 8
Step 8
Pour the hot milk with sugar into the beaten eggs, adding it in small portions while stirring to prevent the eggs from curdling.
- 9
Step 9
Pour the milk-egg mixture into the prepared molds, strain if necessary.
- 10
Step 10
Cover the molds with a piece of foil. Place them in a container with water. Bake in the oven at 180-200 degrees for 20-30 minutes.
- 11
Step 11
Check the pudding's readiness by how well it has set. It should not be liquid, but it will become fully firm only after cooling. If the indicated time is not enough, you can extend it, depending on your oven's capabilities.
- 12
Step 12
Let the dessert cool for about 1 hour. Then, carefully separate it from the sides using a thin knife and turn it upside down. You can decorate the dessert with fresh berries.