Japanese Caramel Pudding

Although it's called "hard pudding," this pudding isn't particularly hard. Compared to regular pudding, Japanese hard pudding has a denser, more compact texture, and the flavor of the eggs and milk is more pronounced. However, it still retains the smoothness and elasticity that pudding should have. The combination of the smooth and sweet pudding with the slightly bitter caramel creates an intoxicating flavor.
For detailed ingredient quantities, steps, and precautions, you can refer to my personal blog PhD Cafe: [PhD Cafe Japanese Caramel Pudding](phd.cafe/recip...)
Ingredients: (Makes 4 puddings, each about 170 ml)
#### Caramel:
50 grams of granulated sugar
15 grams of water
25 grams of hot water
#### Pudding Mixture:
300 grams of whole milk
100 grams of cream
2 egg yolks
3 eggs
45 grams of granulated sugar
3 grams of vanilla extract
Steps:
1. *Make the Caramel:*
Add granulated sugar and water from the caramel ingredients into a pot.
Heat over medium-low heat, swirling the pot occasionally to ensure the syrup heats evenly.
When the syrup turns a deep amber color, add the hot water and turn off the heat. Wait for the bubbles to subside.
Pour the hot syrup into the bottom of the pudding containers, gently rotating them to distribute the caramel evenly.
2. *Prepare the Pudding:*
Preheat the oven to 120°C (250°F). Prepare some hot water at around 80°C.
In a large container, add whole eggs and egg yolks. Beat evenly with a manual whisk.
In a pot, add milk, cream, and granulated sugar. Heat over medium heat, stirring occasionally to help the sugar dissolve.
Heat until there are fine bubbles at the edge of the pot and the milk slightly boils. Turn off the heat.
Slowly pour the hot milk into the egg mixture, stirring continuously.
Strain the mixture 1-2 times to remove any unmixed egg whites.
Pour the mixture into the prepared containers. Use a spoon to skim off any foam on the surface.
3. *Bake the Pudding:*
Cover with aluminum foil and poke small holes in the surface.
Place the pudding containers into a larger, deeper baking tray. Add hot water (about 80°C) to halfway up the height of the pudding containers.
Bake in the preheated oven for 70-80 minutes until the pudding mixture sets.
4. *Cool and Serve:*
Cool at room temperature, then refrigerate for at least 2 hours or overnight.
Before eating, heat the bottom in hot water for about 1 minute to help unmold the pudding.
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