We’re making Japanese caramel pudding, a dessert that’s rich, smooth, and creamy. This pudding uses eggs, milk, and cream to create a silky texture, while homemade caramel adds a slightly sweet, golden layer at the bottom.

What’s great about this recipe is that no oven is required—we’ll steam it in a skillet. Whether you’re new to pudding or experienced, this method is simple and almost impossible to fail.

Ingredients for Three Puddings

Here’s everything we need for 3 servings:

For the pudding:

- 1 whole egg

- 2 egg yolks

- 100 ml milk

- 100 ml cream (Étable brand works well)

- 20 g white sugar

For the caramel:

- 40 g white sugar

- 5 ml water

- 10 ml hot water

All tools: small deep pan, mixing bowls, whisk, fine strainer, pudding cups, aluminum foil, skillet with lid.

Step 1: Making the Caramel

1. Pour 40 g sugar into a deep pan and add 5 ml water to moisten it.

2. Heat over medium-low heat, gently shaking the pan occasionally.

3. Watch for the sugar to melt and turn deep golden brown; when the sweet caramel aroma appears, remove from heat immediately.

4. Carefully add 10 ml hot water (it may bubble up) and stir until smooth.

5. Quickly pour the caramel into the bottom of each pudding cup and let it cool completely.

Tip: Don’t overcook the caramel—5–10 seconds too long will make it bitter.

Step 2: Preparing the Pudding Mixture

1. In a mixing bowl, combine 1 whole egg + 2 egg yolks.

2. Add 20 g sugar and whisk until fully dissolved.

3. In a small pan, combine 100 ml milk + 100 ml cream. Heat until small bubbles appear at the edges, then remove from heat.

4. Slowly pour half of the hot milk mixture into the egg mixture, stirring quickly. Then pour the rest and continue stirring to prevent the eggs from cooking.

5. Strain the mixture twice through a fine sieve to remove any lumps, ensuring a silky texture.

6. Gently pour the pudding mixture over the cooled caramel in each cup.

7. Cover each cup with aluminum foil to prevent bubbles while steaming.

Step 3: Steaming the Puddings

1. Pour about 2 cm of water into a skillet and bring it to a boil.

2. Place the pudding cups in the skillet, cover with a lid, and steam on low heat for 15 minutes.

3. Carefully remove the foil and shake the cup slightly; if no liquid flows, the pudding is set.

4. Let the puddings cool slightly, then refrigerate for 3–4 hours for maximum smoothness.

Tip: Covering with foil ensures the pudding surface is smooth, without bubbles or holes.

Step 4: Serving the Pudding

1. To serve, you can scoop directly with a spoon or invert the cup onto a plate or glass dish.

2. For a clean inversion, place the pudding cup on a plate and gently spin it in a circle to release the pudding.

3. Enjoy the dessert chilled—soft, silky, and rich with caramel flavor.

Optional: Use more egg yolks for stronger flavor, or replace some milk with cream for extra smoothness.

Tips for Perfect Caramel Pudding

- Timing is crucial when making caramel; remove from heat when it smells sweet and golden.

- Filtering the pudding mixture twice avoids lumps.

- Covering with foil while steaming gives a mirror-smooth surface.

- Small puddings can teach big lessons: patience and attention to detail make a difference in texture and flavor.

Enjoy Your Homemade Delight

Lykkers, now we can enjoy Japanese caramel puddings that are creamy, silky, and irresistible. By following each step carefully—from caramel to steaming—we can create a dessert that looks as good as it tastes. Share with family or friends, and enjoy the rich, soft texture with every bite. Happy cooking—we’re sure everyone will love it!