Description
A light and creamy Japanese dessert that is not overly sweet, perfect for any occasion.
Ingredients
- 50 g white sugar
- 60 ml water
- 300 ml whole milk
- 50 g white sugar (for custard)
- 7 g gelatin powder
- 3 pasteurized eggs
- 100 ml heavy cream
- ½ tsp vanilla essence
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Instructions
- 1. In a microwavable container, combine 300 ml of whole milk, 50 g of white sugar, and 7 g of gelatin powder. Mix well and let it bloom for 5-10 minutes.
- 2. In a small saucepan, combine 50 g of white sugar and 60 ml of water. Heat over medium heat until it turns golden brown. Pour the caramel into serving cups.
- 3. Whisk 3 pasteurized eggs in another bowl. Heat the bloomed milk mixture in the microwave until warm (not boiling), then slowly pour it into the eggs while whisking continuously.
- 4. Strain the mixture through a fine sieve to remove lumps. Mix in 100 ml of heavy cream and ½ tsp of vanilla essence until combined.
- 5. Pour the custard mixture into the cups over the caramel. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- 6. Run a knife around the edges of each cup and invert onto a plate to release the pudding. Serve as is or garnish with fresh fruit or extra caramel.