Tokyo Dessert Tour! 🍮🍡🇯🇵
welcome to the nom cafe 🍮🫰5 ingredients you probably already have at home to make Japanese pudding!
@a1swagyu’s favorite recipe because he got to eat all the recipe attempts 🤣
ingredients // makes 3-4 servings
• 1/2 cup beet or cane sugar divided
• 4 tbsp extra dark coffee
⋙ I used French pressed 1/2 cup or coffee beans + 1.5 cups of water, steeped overnight
⋙ to omit coffee flavor, swap for 3 tbsp of water
• 3 eggs
• 1.5 cups Lactaid Milk or oat milk
recipe //
• Add 1/4 cup sugar + water or coffee to a pot on medium heat to make the caramel syrup, don’t stir the pot. Let the pot simmer until it becomes a light, golden syrup.
• Remove from heat + pour the syrup into a ramekin or heat safe glass coating the bottom evenly. Do this step quickly as the syrup will begin to harden immediately off heat.
• Add milk + sugar into a pot on medium low heat, until evenly mixed. Don’t let the milk bubble over here, you just want to gently warm it.
• Whisk 3 eggs in a bowl, add in your milk mixture until blended.
• To create a smooth + glassy texture, sift the custard mixture between 2 bowls at least 3-4x.
• Add custard mixture into your ramekin + cover with aluminum foil.
⋙ to completely remove any air bubbles from the mixture, you can let the custard mixture chill in the fridge for 30 minutes before steaming.
• Get a large pot and add a little bit of water into the pot, about 1/5 of the ramekin on medium low heat. Add in your ramekins + cover with a lid for 20 minutes. Turn off the heat and let the ramekins steam for an additional 2 minutes.
• Let the ramekins cool for 30 minutes - 1 hour, you can chill in the fridge for later.
• When ready to eat, add hot water to a bowl to loosen the syrup at the bottom of the glass. Use a knife to loosen the edges of the pudding, place a plate on top + flip the ramekin over. Pat the ramekin to loosen it + slide the pudding out!