This is a traditional Japanese hardened pudding. Surprisingly easy to make!
In Japan, printed Japanese tea is considered a good match, and there are a number of Japanese tea-flavored puddings on the market. Sweet printed astringent Japanese tea is a perfect match.
Japanese sweets are not the only things that go well with Japanese tea.
Why not find a tea set to your liking and spend an exquisite time with your favorite dessert and Japanese tea?
＜Total time : 45mins＞
＜Ingredients for 4 servings＞
※Caramel sauce
30 g granulated sugar
10 ml water
※Pudding
200ml milk
50g granulated sugar
3 eggs
Step 1:
※Making the caramel sauce
Put 1/3 of the granulated sugar in a small saucepan over medium heat.
Step 2:
※Making the caramel sauce
When the edges of the granulated sugar begin to brown, add the remaining 1/2 of the sugar and stir with a wooden spoon. When the whole mixture is browned, add the remaining granulated sugar as well.
Step 3:
※Making the caramel sauce.
Turn off the heat when fine whitish bubbles form around the edges (dark brown is just right).
Step 4:
※Making the caramel sauce
Cover the mixture with a strainer, add a quantity of water, and mix roughly with a wooden spoon. If it partially hardens, melt over low heat and immediately remove from heat.
Be careful not to add water as it will cause the caramel to splatter.
Step 5:
※Making the caramel sauce
Pour 1/4 of the caramel sauce into the container in which you will bake the pudding.
Step 6:
※Making the pudding
In a small saucepan, heat the milk and 1/5 of the granulated sugar until small bubbles float on the rim of the pan (about 60℃).
Step 7:
※Making the pudding.
Crack the eggs into a bowl and beat. Add the rest of the granulated sugar and beat carefully with a whisk, moving the whisk without releasing the bottom of the bowl, so as not to whisk the mixture.
Step 8:
※Making the pudding.
Pour in the warm milk and mix without whisking.
Step 9:
※Making the pudding
Scrape the mixture through a strainer. Discard any eggs remaining in the strainer.
Step 10:
Place a paper towel cut to the size of the bowl on the [pudding liquid] and gently pull it toward you. This will remove any fine bubbles.
Step 11:
Pour 1/4 of the pudding into the baking container.
Step 12:
Place the pudding containers on a dish towel-lined baking pan and pour hot water heated to 60°C until it reaches about 1/4 of the height of the pudding mold.
Step 13:
Bake in a preheated oven at 160°C for 20 to 30 minutes.
Step 14:
After removing the heat, refrigerate the pudding.
Step 15:
Serve on a platter.
