Ingredient and Portion
Japanese Egg Pudding
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Japanese Egg Pudding is made from very simple ingredients that you can easily find lying around your kitchen. This is a yummy dessert that not only tastes great, but is also real easy to make!
Caramel:
4 tbsp Sugar + 1 tbsp Water
2 tbsp Hot Water
Egg Mixture (4 servings)
2 Eggs
250ml Milk
5 tbsp Sugar
130ml Pudding Molds
Unsalted Butter
4 tbsp Sugar + 1 tbsp Water
2 tbsp Hot Water
Egg Mixture (4 servings)
2 Eggs
250ml Milk
5 tbsp Sugar
130ml Pudding Molds
Unsalted Butter
Method
1. Start off by making the caramel. Heat the sugar and water in a small metal pan on medium heat.
2. Make sure you watch the fire carefully so that the caramel does not burn. Once the melted sugar starts to change into a golden color, splash the tablespoon of Hot Water into the pan and remove it from the heat immediately. Pour equal amounts of caramel into each of your pudding moulds.
3. Now to make the egg mixture. Beat the eggs lightly using a balloon whisk. Make sure not to have too much bubbles or the pudding will lose its smooth texture.
4. Heat up the milk until it's slightly warm and slowly pour it into the egg mixture while stirring the mixture constantly.
5. Strain the mixture using a metal strainer and carefully pour it into your pudding moulds, ensuring that there are no bubbles.
6. Steam the egg pudding for around 20 - 30 min or until the mixture is set, then chill it in the refrigerator for a few hours before serving.
2. Make sure you watch the fire carefully so that the caramel does not burn. Once the melted sugar starts to change into a golden color, splash the tablespoon of Hot Water into the pan and remove it from the heat immediately. Pour equal amounts of caramel into each of your pudding moulds.
3. Now to make the egg mixture. Beat the eggs lightly using a balloon whisk. Make sure not to have too much bubbles or the pudding will lose its smooth texture.
4. Heat up the milk until it's slightly warm and slowly pour it into the egg mixture while stirring the mixture constantly.
5. Strain the mixture using a metal strainer and carefully pour it into your pudding moulds, ensuring that there are no bubbles.
6. Steam the egg pudding for around 20 - 30 min or until the mixture is set, then chill it in the refrigerator for a few hours before serving.
Tips
1. When making the caramel, make sure to be very careful and always point the pan away from yourself as hot caramel may splash.
2. When steaming the egg pudding, make sure that your water does not come to a boil. Keep it on low heat to ensure the pudding maintains its smooth and silky texture.
3. Be extra careful when handling your egg mixture as any bubbles in the mixture will cause the pudding to lose its silky texture.
2. When steaming the egg pudding, make sure that your water does not come to a boil. Keep it on low heat to ensure the pudding maintains its smooth and silky texture.
3. Be extra careful when handling your egg mixture as any bubbles in the mixture will cause the pudding to lose its silky texture.
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