Seonkyoung Longest Japanese Custard Pudding
Japanese-style pudding baked in a water bath in the oven with caramel syrup and smooth custard, then chilled until set
Ingredients needed 4 servings
Recipe
Cooking tips
- Boil the caramel without stirring, swirl the pan only as needed to even out the color, and divide it quickly before it sets.
- Heat the milk mixture only until steaming without boiling, and pour it slowly into the eggs while stirring.
- Before baking, cover each container with foil and pour in boiling water to one-third to one-half up the sides of the containers for a water bath.
Recommended for
- Those who want to make smooth custard pudding at home.
- Those who want a silky texture using an oven water bath.
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