15 Japanese Egg Dessert Recipe Get Ready To Indulge!

Ingredients for Japanese Egg Pudding

For the pudding:

• 6 eggs
• 3/4 cup white sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract

For the caramel sauce:

• 1/4 cup white sugar
• 1/4 cup water
• 1 tablespoon butter
• 1/4 cup heavy cream

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare Ramekins

Preheat your oven to 350 degrees Fahrenheit. In the meantime, prepare 6 ramekins by greasing them with butter.

Step 2: Make the Pudding

In a mixing bowl, whisk together the eggs and sugar until well combined. In a separate saucepan, heat the milk and cream until just simmering. Slowly pour the hot milk mixture into the egg mixture, while continuously whisking. Add in the vanilla extract and mix well.

Step 3: Strain and Pour

Strain the pudding mixture through a fine-mesh sieve to remove any lumps. Then, carefully pour the mixture into the prepared ramekins, filling them about 3/4 full.

Step 4: Bake

Place the ramekins in a baking dish and fill the dish with hot water, about halfway up the sides of the ramekins. This will create a water bath for the pudding to bake in. Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.

Step 5: Chill and Make the Caramel Sauce

Once done, remove the ramekins from the water bath and allow them to cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 2 hours. In the meantime, make the caramel sauce by heating the sugar and water in a saucepan over medium heat. Once the sugar has dissolved, add in the butter and heavy cream, stirring until well combined. Allow the sauce to cool.

Step 6: Serve and Enjoy

When ready to serve, run a knife along the edges of the ramekins and invert them onto a serving plate. Drizzle the caramel sauce over the pudding and sprinkle with some extra sugar or matcha powder for added sweetness and flavor. Enjoy your delicious Japanese egg pudding! Convert the content to HTML code:

Ingredients for Japanese Egg Pudding

For the pudding:

• 6 eggs
• 3/4 cup white sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract

For the caramel sauce:

• 1/4 cup white sugar
• 1/4 cup water
• 1 tablespoon butter
• 1/4 cup heavy cream

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare Ramekins

Preheat your oven to 350 degrees Fahrenheit. In the meantime, prepare 6 ramekins by greasing them with butter.

Step 2: Make the Pudding

In a mixing bowl, whisk together the eggs and sugar until well combined. In a separate saucepan, heat the milk and cream until just simmering. Slowly pour the hot milk mixture into the egg mixture, while continuously whisking. Add in the vanilla extract and mix well.

Step 3: Strain and Pour

Strain the pudding mixture through a fine-mesh sieve to remove any lumps. Then, carefully pour the mixture into the prepared ramekins, filling them about 3/4 full.

Step 4: Bake

Place the ramekins in a baking dish and fill the dish with hot water, about halfway up the sides of the ramekins. This will create a water bath for the pudding to bake in. Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.

Step 5: Chill and Make the Caramel Sauce

Once done, remove the ramekins from the water bath and allow them to cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 2 hours. In the meantime, make the caramel sauce by heating the sugar and water in a saucepan over medium heat. Once the sugar has dissolved, add in the butter and heavy cream, stirring until well combined. Allow the sauce to cool.

Step 6: Serve and Enjoy

When ready to serve, run a knife along the edges of the ramekins and invert them onto a serving plate. Drizzle the caramel sauce over the pudding and sprinkle with some extra sugar or matcha powder for added sweetness and flavor. Enjoy your delicious Japanese egg pudding!