Japanese Custard Pudding

A keto no-bake Japanese custard pudding recipe that is unbelievably rich and creamy.  One bite and you won’t believe this delicious desert is keto, low carb and sugar-free!

Japanese custard pudding in a glass cup served with fresh strawberries and blackberries topped with whipped cream and mint leaves, top down shot.

Japanese custard pudding is a cold, custard like dessert that’s very popular in Japan.

It has a smooth and silky texture and is mildly sweet.  Made up of mostly eggs and cream, this Japanese dessert can be made ahead of time and stored in the refrigerator until ready to enjoy.

It’s a perfect custard recipe to make in batch and enjoy during the week when that sweet craving hits!

What is Japanese Custard Pudding?

Japanese custard pudding is a creamy custard like dessert.  This keto version is made by adding eggs, half and half, monkfruit erythritol blend sweetener and gelatin together over the stove top then refrigerating until firm.

Japanese custard pudding in a glass cup served with fresh strawberries and blackberries topped with whipped cream and mint leaves, side angle shot.

What is half and half and why do you use it instead of milk?

Typically, Japanese custard pudding requires the addition of milk however, to make this low carb, I used half and half as a substitute which only has about 1 g carbs per serving.

What is monkfruit erythritol blend and why do you use it instead of sugar?

Monkfruit erythritol blend is a keto friendly sweetener and is available in a few different brands such as Lankanto or Whole Earth.  We use it in place of sugar because it has 0 carbs and contains 0 calories.

Do you have any tips and tricks for making Japanese custard pudding?

  • Make sure half and half is warm and not hot (otherwise you will risk cooking the eggs).
  • Add half and half slowly into the mixture (tempering).
  • When warming up the custard over the stove top, remove from heat when the edges start to bubble just a tiny bit.  Don’t let it come to a full boil.

Japanese custard pudding in a glass cup served with fresh strawberries and blackberries topped with whipped cream and mint leaves being scooped up with a wooden spoon.

Do you have other Keto Japanese dessert recipes I can try?

Now, let’s get making this Japanese custard pudding recipe!

  • Prepping Time 5M
  • Cook Time 10M
  • Cooling Time 4H
  • Total Time 4H15M
  • Net Carb/Serv ~4g
  • Servings 4

Ingredients

Custard Pudding

Directions

1) Gather all the ingredients.

Japanese Custard Pudding Recipe (4)

2) In a small bowl, add 1 envelope of Gelatin with 3 tbsp water.  Mix to combine.

Japanese Custard Pudding Recipe (2)

Japanese Custard Pudding Recipe (1)

3) Separate egg yolks from egg whites and place yolk in a large mixing bowl.   You can discard the egg whites.

Japanese Custard Pudding Recipe (6)

4) Add 1/3 cup of Monkfruit Erythritol Blend into the mixing bowl with the egg yolks and whisk together until pale yellow.

Japanese Custard Pudding Recipe (20)

5) Heat 1 cup of half and half in the microwave for 30-60 seconds or until slightly warm.  Note – it’s very important that the half and half isn’t hot, otherwise you’ll cook the eggs resulting in rubbery pudding.

Japanese Custard Pudding Recipe (5)

6) While whisking, pour the warmed half and half very slowly into the egg yolk to temper the mix.  Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.

Japanese Custard Pudding Recipe (21)

7) Pour egg yolk mixture into a medium sauce pan and cook over low heat stirring constantly for 1-3 minutes until mix starts to slightly bubbly or reaches 160F.

Japanese Custard Pudding Recipe (22)

8) Next, pour in the heavy cream, Vanilla Extract and Gelatin into the egg yolk mixture.  Whisk until fully combined.

Japanese Custard Pudding Recipe (23)

Japanese Custard Pudding Recipe (24)

9) Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.

Japanese Custard Pudding Recipe (25)

Hope you enjoy your Japanese Custard Pudding!

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More Recipes

Japanese custard pudding in a glass cup served with fresh strawberries and blackberries topped with whipped cream and mint leaves, side angle shot.

 

Japanese custard pudding in a glass cup served with fresh strawberries and blackberries topped with whipped cream and mint leaves being scooped up with a wooden spoon.

 

Japanese custard pudding in a glass cup served with fresh strawberries and blackberries topped with whipped cream and mint leaves, side angle shot.

Japanese Custard Pudding

A keto no-bake Japanese custard pudding recipe that is unbelievably rich and creamy. One bite and you won’t believe this delicious desert is keto, low carb and sugar-free!
5 from 5 votes
Course: Dessert
Cuisine: Asian, Asian American, Worldwide
Keyword: custard pudding recipe, Japanese dessert recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4
Print Recipe
Calories: 467kcal

Ingredients

  • 1 Envelope Gelatin 1 tbsp
  • 3 tbsp Water
  • 4 Large Egg Yolks
  • 1/3 Cup Monkfruit Erythritol Blend
  • 1 Cup Half and Half
  • 1 Cup Heavy Cream
  • 2 tsp Vanilla Extract

Instructions

  • Gather all the ingredients.
  • In a small bowl, add 1 envelope of gelatin with 3 tbsp water. Mix to combine.
    Japanese Custard Pudding Recipe (1)
  • Separate egg yolks from egg whites and place yolk in a large mixing bowl. You can discard the egg whites.
    Japanese Custard Pudding Recipe (6)
  • Add 1/3 cup of Monkfruit Erythritol Blend into the mixing bowl with the egg yolks and whisk together until pale yellow.
  • Heat 1 cup of half and half in the microwave for 30-60 seconds or until slightly warm.
    Japanese Custard Pudding Recipe (5)
  • While whisking, pour the warmed half and half very slowly into the egg yolk to temper the mix. Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.
    Japanese Custard Pudding Recipe (21)
  • Pour egg yolk mixture into a medium sauce pan and cook over low heat stirring constantly for 1-3 minutes until mix starts to slightly bubbly or reaches 160F.  Note - do not let mixture come to a full boil, otherwise you'll have clumpy pudding.
    Japanese Custard Pudding Recipe (22)
  • Next, pour in the heavy cream, vanilla extract and gelatin into the egg yolk mixture. Whisk until fully combined.
  • Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.

Video

Nutrition

Calories: 467kcal | Carbohydrates: 7g | Protein: 10g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 384mg | Sodium: 80mg | Potassium: 189mg | Sugar: 1g | Vitamin A: 1779IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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