Traditional Japanese crème brûlée
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Japanese caramel custard pudding
Step 1
Pour 80g of caster sugar into the milk pan
Step 2
Add 10g of water
Step 3
Turn on medium-low heat and shake the milk pan when the syrup starts to boil to evenly color the caramel liquid
Step 4
When it reaches amber, quickly pour in 30g of hot water (above 80 degrees)
Step 5
Turn to low heat and stir well
Step 6
Pour the finished caramel liquid into a pudding cup and set aside
Step 7
Pour 400g of milk into the milk pot and add 1/2 vanilla pod at the same time, cut out the vanilla seeds from the vanilla pods. If you don’t have vanilla pods, you can also use vanilla extract instead, turn on the heat, and cook until small bubbles appear on the edge of the pot
Step 8
Take another basin and put 3 eggs and 1 yolk
Step 9
Add 80g of caster sugar
Step 10
Beat the eggs slightly
Step 11
Pour the milk into the beaten egg mixture in portions
Step 12
Stir well and strain once
Step 13
Pour the filtered pudding liquid into the pudding cup
Step 14
Add hot water to a baking dish about 1cm deep
Step 15
Water bath method. 150 degrees for about 50 minutes
Step 16
You can enjoy it happily after removing the mold
Step 17
Finished product drawing
Step 18
Finished product drawing
Step 19
Finished product drawing
Cooking tips for Japanese caramel custard pudding
If you don’t have an oven, you can steam it in a steamer, boil over high heat for 2 minutes, turn to medium-low heat for 20-25 minutes and the surface will solidify.