Pudding

The ingredients is based on The Best Japanese Caramel Pudding by MoLaLa Cook. Works best with three 120 mL cup and in the oven for 50 minutes at 140 C.

For 180 mL cup, I use 5 eggs total. And for the caramel I used 45 mL sugar. and in the oven for about 75 min at 140 C.

Ingredients

Caramel

• Sugar

Pudding

• Egg
• Milk
• Sugar
• Vanilla extract

Methods

Ingredients list for three 120 mL cup

Caramel

• 30 g sugar
• 3x15 mL water
• 3x15 mL hot water

Pudding

• 2 whole egg
• 2 egg yolk
• 250 mL milk
• 35 g sugar
• 15 mL vanilla extract

Caramel

1. Put sugar in a saucepan and add water to it. Put the heat on medium and wait until the sugar turns caramel color, wait until it turns a little darker then put in a little hot water into the pan. Mix them together.
2. When done put the caramel into the cup mold.

Crembule mixture

1. Mix whole egg, egg yolk and vanilla together in a bowl.
2. Mix sugar and milk in another container and heat the milk until the sugar dissolved.
3. Pour and mix the hot milk slowly into the egg mixture.
4. Pour the mixture into the cup molds.
5. Put the cups onto a baking dish and pour hot water around it. Make sure the water level is at a little over the caramel line on the cup.
6. Place the baking dish into an oven at 140℃ for 40-55 min for the 120 mL cup, for 180 mL cup have it in the oven for 75-85 minutes.
7. When done check if the pudding is wobbly when shaken but not liquidity wobble, if it is you can place it in a fridge over night.