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Custard Pudding

User Rating 4 Star Rating (4 Reviews)


Custard Pudding
Creamy and smooth puddings are generally called purin and are popular desserts in Japan. This is a basic custard purin recipe.

Yield: 6 puddings


  • 2 cups milk
  • 2/3 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • butter
  • *for sauce
  • 6 Tbsp sugar
  • 2 Tbsp water


Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam on low heat for about 15-20 minutes or until cooked through. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.

User Reviews

 4 out of 5
Easy to Make, Member QiChiro

I'm 17 years old and I'm always looking for something tasty to eat and easy to make. My dad and I loved it! I substituted sugar for brown sugar and it gave it a nice carmel taste that complemented the vanilla. I also steamed them on my stove top. They came out really well :3 I also will trying using cooking spray when trying to make the molds non sticks since it had a buttery taste. And since I didn't have molds, I used glassed cups :D Thanks for the recipe!

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