Table of Contents
Sign up form is on the right-hand sidebar. Custard pudding is an easy and delicious Japanese dessert to make that doesn’t require any special oriental ingredients! Place the sugar and water (for the caramel sauce) in a small saucepan over medium heat until the sugar has dissolved.
Aside from the good old red bean paste in typical Japanese sweets such as Dorayaki, Taiyaki, and Imagawayaki, custard cream is just as decadent as the original favorite. Ivory in color, custard cream has a smooth and velvety texture with a sweet hint of vanilla.
There seem to be many different ways to make custard cream. There are short-cut methods using a microwave, and there are some recipes using whole eggs so you don’t have to worry about the leftover egg whites. Some recipes use cornstarch instead of flour, and some recipes use heavy cream instead of milk.
Add the egg, sugar and vanilla essence into a mixing bowl and whisk all together. Add warm milk into the egg mixture gradually and stir to combine them all together. Strain the custard base using a sieve or strainer. Divide and pour the custard mixture into the 4 pudding molds (on top of the caramel sauce).
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…