Japanese Caramel Pudding Recipe｜Only 4 ingredients are needed to make super smooth pudding. How to reduce air bubbles in pudding? How to tell if pudding is cooked? Teach you the secret of not failing!

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This time I want to share with you the recipe of Japanese-style caramel pudding. Caramel pudding is a dessert with simple ingredients but can make people feel unsatisfied. The thick custard fragrance spreads in the mouth, and the sweetness is slightly bitter. Sugar, giving off a stronger aroma, this is a dessert that adults and children alike will love.

To make caramel pudding, you only need to use 4 ingredients: eggs, fresh milk, sugar, vanilla extract/pods. It does not require professional baking equipment and can be easily done at home. However,  there are many points to pay attention to in the production process, such as The fire and temperature must be controlled just right, otherwise it will cause large and small "bubble holes" in the pudding . In addition to affecting the appearance, the taste will also be affected!

NG version: large and small "bubble holes" appear in the pudding

The picture below is the NG version that I made without mastering the fire and temperature. After many practice, I finally found a smooth pudding that successfully made "zero bubble holes". Today I will explain the steps of caramel pudding in detail. , and the places that need special attention in the process, so that everyone can successfully make caramel pudding!

Generally, electric pans, air fryers, ovens, etc. are used to make caramel pudding. This time I used the pot cooking method .

If you want to make the taste of baked pudding, there are also many baking books you can refer to, I refer to "Pretty Mommy Jesimi's Perfect Baking" which has an oven version tutorial, just scan the QR code to watch the demonstration teaching video, I think the video explanation is very clear and easy for beginners to get started. I will share it with you for your reference!

1. Scan the QR code on the book

2. After decoding, open the webpage

3. Watch instructional videos 

Caramel Pudding｜Ingredient Preparation

Boiled Caramel Ingredients:

granulated sugar	50g
hot water	25g
cold water	25g

Ingredients for pudding liquid:

fresh milk	350ml
granulated sugar	30g
egg	3
Vanilla Extract (to remove fishy smell)	2g

Caramel Pudding｜Production Process

Most of the recipe teachings in the market are "cook the caramel first, then boil the pudding liquid", but I tried several times and found that the pudding liquid will produce a lot of bubbles during the stirring process. If the bubbles are not completely removed when pouring into the pudding cup, the pudding The odds of failure are high!

I think the process should be reversed and changed to "Boil the pudding liquid first, then the caramel" , let the pudding liquid sit for 30 minutes, and then pour it into the pudding cup after the bubbles are eliminated!

Making liquid pudding

01｜Prepare the egg

yolk, break up 2 whole eggs and 1 egg yolk, stir well, the less air bubbles, the better.

02｜Boil milk

Pour fresh milk into a pot, add sugar, turn on low heat and mix well (  heat to 60°C)

Judgment method with the naked eye: Turn off the heat immediately when bubbles appear on the edge of the pot, and do not boil until it boils.

03｜Making pudding liquid

Slowly pour the warm milk into the egg mixture while stirring, mix well, remember not to pour the milk at one time, because the temperature is too high, the eggs will be scalded.

Add 2g of vanilla extract to remove the eggy smell.

Sifting twice, this step is very important, it is also one of the main reasons for making the pudding more tender!

The pudding liquid is done! We let it sit for 30 minutes.

To make caramel

01｜Boiled caramel

Add the cold water to the caster sugar and boil it over a low fire, remember not to stir after the fire is turned on! Otherwise, it is easy to form anti-sand crystals and cause failure.

At the beginning, the water will boil and evaporate. As the water evaporates, the sound of boiling will become quieter, and the sugar will gradually change color. During the process, you can move the pot slightly to make the sugar evenly heated.

Cook until caramel turns amber, add hot water and stir quickly, turn off heat.

Reminder: The caramel will spray very high at this time, be careful of the steam!

02 | Refrigerate the caramel for 10 minutes.

Pour the caramel into the mold while it is still hot, refrigerate for later use, and make sure the caramel has solidified before pouring into the pudding liquid.

Reminder: If the caramel has not yet solidified, pouring in the pudding liquid will mix the two, and the effect of the gradual layer will not be presented.

▲ Judging the solidification method with the naked eye

03｜Pour the pudding liquid into the mold

When you are ready to pour the pudding liquid, there will still be some small air bubbles left on it. You can prepare a piece of plastic wrap and gently stick it on the surface of the pudding liquid to block the air bubbles, so that the air bubbles will not be poured into the pudding cup.

Hold the pudding cup obliquely and pour the pudding liquid along the wall of the cup to avoid bubbles.

Lightly dab a napkin to remove surface air bubbles

04｜Steamed pudding

After the packaging is complete, cover the pudding cup with tin foil (the bright side is down), put it into the pot, and cook for 15 minutes on low heat. Do not take out the pudding immediately after turning off the heat, and simmer for another 10 minutes with the remaining temperature in the pot.

Note: I heated the pudding with water. I tried putting the pudding directly into the pot and adding water to steam it. I found that it would be affected by the fire. I think it is the safest way to heat with water. Use a low temperature method to slowly coagulate the egg liquid, and the egg liquid will be quite smooth and tender!

How can you tell if the pudding is cooked? As long as you don't see liquid when you shake it, it means it's cooked if it doesn't touch your hands!

04｜Demoulding

After letting it cool down a bit, put it in the refrigerator overnight, and then unmold it completely.

When demoulding, use a knife to make a circle along the side of the container, buckle it upside down to the plate, and shake it up and down, left and right.

Finished caramel pudding

Smooth and tender caramel pudding, cut with a spoon, every bite is smooth and delicious, delicious!

Caramel pudding taste experience

The first bite is sweet and slightly bitter caramel, and then there is a smooth pudding taste. It melts in the mouth, and the pudding is eaten before you know it. I think the sweetness is moderate. I reduced the sugar a little when making the pudding liquid. The ratio of the two together will not be too sweet, everyone can adjust the formula ratio appropriately, but you can't reduce the sugar too much! After all, pudding is a dessert, and if you reduce the sugar too much, it will taste like a steamed egg (laughs)

Japanese-style caramel pudding, although the production process is not difficult, but there are many small points that need to be paid attention to in order to make a perfect pudding shape. If you are also interested in this dessert, you can follow the recipe in the article to make it together!

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