Japanese Custard Pudding

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk reduces calories while maintaining a creamy texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides a natural flavor without additives.

Heat milk in a saucepan over medium heat until steaming.

Whisk together eggs, sugar, and salt in a bowl until well combined.

Add vanilla extract to the egg mixture and whisk until smooth.

Gradually pour the hot milk into the egg mixture, whisking continuously to temper the eggs.

Strain the mixture through a fine sieve into a clean bowl to remove any lumps.

Prepare caramel sauce in a separate pan by heating sugar until melted and golden.

Pour the caramel into the bottom of individual pudding cups, swirling to coat.

Divide the custard mixture among the cups over the caramel.

Cover each cup with aluminum foil to prevent water from entering during steaming.

Place the cups in a steamer basket over simmering water and steam for 20-25 minutes until set.

Remove the cups from the steamer and let cool to room temperature.

Refrigerate for at least 2 hours before serving.

To serve, invert the cups onto plates to reveal the caramel topping.

Cooking Techniques

Spice Level:

Allergens