japanese pudding recipes!!!♥ (level: normal!)

i found this recipies online and its super cute so i m posting it here i change it a little to simplifed it and secondly it has copy right i think...

its is suppose to end up like thiss!!

cute rit!!

Ingredients

For standard pudding

milk 500ml

yolks 2

whole eggs 5

granulate sugar(custard) 90g

granulated sugar(caramel) 50g

***of cuz ur perfect f&n student i will have to remind u ALL THIS INGREDIENTS IS 1397kcal!!! so don eat all ur pudding at one go!! To count i pudding got how many kcal just divide it to how many cups u made...

 

for pudding with fresh cream and honey♥

milk 500ml

fresh cream 100ml

yolks 4

eggs 2

honey 20g

granulate sugar(curstard) 70g

granulate sugar(caramel) 50g

of cuz this taste better but also wayy fatter!! its 1741 kcal!!

and finally my fav recipies is recipies 2 but minus the fresh cream which is 443 kcakl!!! however it still taste good and i love honey!!

ok here is how u make it!!

firstly we start with the caramel !!

step 1: take a huge piece of foil or non-stick baking sheet and coat in oil or butter(better taste better!)

step 2:  **Pour the sugar and some water into a small pot. The water will evaporate anyway, so the amount is not so important.

**But water should be about slightly more or same as sugar and add more when the thingy is about to burn! (* for cooking idiot: it is when it turns black!)

step 3:  **simmer the water and sugar( *for cooking idiot: boil in in low fire!!) when small bubble appear keep stiring through out stir slowly!

 **contuine stiring when big bubble appear and colour changes u should chill its not done yet just keep stiring and lower fire slightly if u r scared...

** it should be done when the liquid turn very very very dark brown..( IF ITS BLACK WITH SMOKE IT MEAN ITS BURN!)

should look like this see the bottom of pan that colour!!

step 4:  pour 1-2 tablespoon full on foil in circle shape depend how much u like and let it harden.

should look like this for better shape u can fold the foil like the pic

step 5: when it harden pluck it out place it on the bottom of the pudding cup the oiled side facing up.

now for the Custard (ingore red text if u r not using fresh cream or honey)

step 1: Take the eggs, milk, and fresh cream out of the refrigerator and have them ready.step 2: Mix the vanilla sugar into the milk. ( if u cant get vanilla sugar use sweeten vanilla essence)

(This is because pouring hot milk over eggs just taken out of the refrigerator will make the eggs solidify.)
 


 
step 3: Warm the milk. (Do not let it boil)




(Do not put the fresh cream in yet.)


IMPORTANT!!
The milk is best heated to around 60 degrees for the sugar to melt. (Up to 80 degrees is ok.) Do not let it boil over! If that happens, the milk will lose its flavor.

 step 4: Break the eggs into a bowl, and beat with a beater or whisk making sure not to let them froth. Bubbles in the mixed eggs will prevent the mixture from being smooth. step 10: Take the cups out of the oven. Shake the pudding a bit.(don be a idiot ans shake till the pudding break apart..) If it does not seem hard enough yet, put back in the oven for 2 to 3 minutes. If it is only a bit liquidy, then the left over heat from the oven will be enough to harden it.

Once you have beaten the eggs, mix in the granulated sugar (and honey if you prefer, yummy!!)


extra infomation!!


Adding the egg whites gives the pudding a firmer body, while crème brulee is more collapsed because only the yolk and fresh cream are used. Pudding is normally made with one egg per 100cc of milk. Adding yolk afterward will make the pudding richer, so add according to your preference.


step 5: Mix the warmed milk into the egg and sugar mixture from Step 4, and add the vanilla essence. (slightly cool the warm milk to avoid the egg mixture from hardening)


step 6: Strain the mixture. Remove any solidified portions that may have formed on the surface.If you are using fresh cream, strain it before mixing it in. (Cream is even more delicate than milk, so warming it with the milk will make the milk fat separate and ruin the taste.)


step 7: Check the temperature of the mixture. When it feels about body temperature, pour it into the mold. If it is not warm enough, warm it up in a bowl placed in warm water (around 40 to 50 degrees)


If you are using fresh cream, the temperature may drop slightly due to the added cream, so warm it before placing it in the oven


step 8: Pour into the mold with the caramel on the bottom. Remove any solidified portions on the surface.


step 9: Fill the tray on the baking sheet in the oven with hot water and cover the cups with lids. Leave in the oven at 150 degrees for 37 minutes. If it does not come out well, try again at between 150 and 160 degrees for 35 to 40 minutes


IMPORTANT!!

Baking the pudding mixture with a lid over it will prevent it from drying out. This is especially true of gas ovens, as they blow a stream of hot air which will dry out the surface of the pudding if you do not put a lid on it. The dry surface will also have the effect of blocking the heat from reaching the inside of the pudding.


IMPORTANT!!
Filling with lukewarm water attenuates the effect of the heat. Pudding only hardens because of the egg in it, so you should be especially careful.





 
step 11: Let cool, place in the refrigerator, and you are done!
 
 
If got any question tag or comment....