Japanese Custard Pudding is a creamy, custard-like dessert made by combining eggs, half and half, sweetener, and gelatin, then chilling until firm. You can make it low-carb and sugar-free by using half and half and a sweetener of your choice. It’s a quick recipe with 5 minutes of prep time and only 6 simple ingredients and uses a no-bake approach rather then a water bath in the oven!
This traditional Japanese dessert is served cold, often found in convenience stores in Japan, and can be made in batches without the need for baking.
How to make Japanese Custard Pudding?
Directions
- Start by beating the egg yolks until they turn a pale shade of yellow. Slowly pour the warmed half and half (or milk) into the egg yolks, ensuring a gradual addition to avoid cooking the eggs.
- Afterward, transfer the egg mixture into a medium saucepan and heat it, stirring continuously, until it becomes slightly bubbly just before reaching a boil or reaches a temperature of 160°F.
- Next, add the heavy cream, vanilla extract, and gelatin into the pot with the egg yolk mixture. Whisk thoroughly until all the ingredients are fully combined.
- Finally, pour the mixture into ramekins or pudding molds and place them in the refrigerator. Let them refrigerate until the pudding becomes firm.
What ingredients do I need to make Japanese custard pudding?
Ingredients
- Gelatin – 1 envelope of unflavored Gelatin found in supermarkets.
- Egg Yolks – use large eggs and separate egg yolks from the egg whites.
- Sweetener – use your preferred sweetener.
- Half and Half – half heavy cream and half milk. Can also replace with milk.
- Heavy Cream – heavy cream or heavy whipping cream.
- Vanilla Extract – concentrated flavors of Vanilla, makes the pudding less eggy.
How Add Caramel Sauce to Custard Pudding
Ingredients
- 1/4 cup of sugar (or sweetener of choice)
- 1/4 cup of water
Directions
- Combine in a small saucepan and cook over medium heat, watching carefully, until mixture turns into a golden brown color. Be careful not to burn the sugar mixture.
- Coat the bottom of a ramekin or pudding mold with the caramel sauce, then slowly pour in egg mixture.
What is the difference between Japanese purin pudding, flan and pudding?
Japanese pudding and flan are very similar made from milk, sugar, and eggs. Sometimes it is baked like Mexican flan and other times not. It is always firmly set and may or may not come with a creme caramel sauce. Pudding in western culture is a creamier, softer, and slightly runny dessert that comes in a variety of flavors such as chocolate, vanilla, banana etc. It is not set like Japanese pudding or flan. Instead, it has a consistency similar to yogurt.
How to store leftovers?
To store leftovers, place them in an airtight container and store it in the fridge. This creamy delight will remain fresh and delicious for a generous 15 to 21 days.
Do you have other Japanese dessert recipes I can try?
Japanese Custard Pudding
Ingredients
- 1 Envelope Gelatin 1 tbsp
- 3 tbsp Water
- 4 Large Egg Yolks
- 1/3 Cup Sweetener your preferred sweetener
- 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.
- Separate egg yolks from egg whites and place yolk in a large mixing bowl. You can discard the egg whites.
- Add 1/3 cup of sweetener 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.
- 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.
- 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.
- 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
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