YuyuFumo
Silly Ghost Princess
As I do lots of cooking and baking in my spare time, I've been tinkering with a Japanese-style pudding recipe not too different than the ones you see in Touhou fan media. The most recent batch I made came out to be the best one yet, and I can confidently say that it's now worthy of meeting Scarlet Sister standards. For those interested in trying themselves, the recipe is as follows:
Ingredients:
Caramel Sauce:
This pudding can be enjoyed either right out of the jar or turned out on a place with fruit and whipped cream. I do hope that this recipe turns out well if you wish to make it yourself, please feel welcome to ask any questions and I'll try my best to troubleshoot!
Ingredients:
Caramel Sauce:
- 40g granulated white sugar
- 10g corn or glucose syrup (optional, but highly recommended as it will prevent your caramel from crystalizing)
- 3 Tbsp hot water
- 200ml whole milk (2% is fine in a pinch)
- 200ml 40% fresh cream (36% works too, but 40% cream is what elevates this to the next level)
- 3 egg yolks
- 1 whole egg
- 1 tsp vanilla extract
- In a small saucepan, combine the granulated sugar, syrup, and a tablespoon of the hot water. Without stirring, let the mixture cook over medium heat until it starts turning a golden amber color. Gently swirl the saucepan to evenly distribute the color.
- When the syrup turns a dark brown color and begin smoking, remove it from the heat. Quickly add the remaining two tablespoons hot water before immediately covering with a lid to prevent splattering. Gently swirl the pan and let it rest until the steaming subsides. When that occurs, evenly pour the darkened caramel into small jars or pudding molds.
- In the same saucepan the caramel was cooked in, combine the cream, milk, and sugar. Place over medium heat and stir occasionally. In a large bowl, beat the egg, yolks, and vanilla extract together until combined.
- Remove the cream solution from the stove just before it starts boiling. While constantly whisking the egg/vanilla mixture, slowly pour the heated cream into the large bowl to temper the custard. Continue whisking until homogenized, and strain it through a sieve to remove small bits of cooked eggs. Evenly pour this custard into the jars/molds with the caramel sauce.
- Cover the jars/molds with aluminum foil. Fill a large pot with enough water to cover halfway up the jars/molds and bring it to a boil. Once boiling, reduce the heat to medium-low and add four to five paper towels, which will prevent hotspots and uneven cooking. Set each of the pudding vessels on the paper towels in the water bath.
- Place a lid on the pot and steam the pudding for 15-20 minutes. To check for doneness, remove a pudding from the bath and tilt the vessel to see if it’s still runny. If it is, then place it back in the bath and steam for an additional 4-5 minutes. Once set, kill the heat and let the vessels sit in the water bath for an additional 10 minutes before removing.
- Let the pudding cool to room temperature before capping and storing it in the fridge. It’s recommended that it rests for 8-12 hours, with overnight resting being the best option.
This pudding can be enjoyed either right out of the jar or turned out on a place with fruit and whipped cream. I do hope that this recipe turns out well if you wish to make it yourself, please feel welcome to ask any questions and I'll try my best to troubleshoot!
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