custard pudding

Creme Caramel (Custard pudding)

milk: 500 ml

whole eggs: 2

egg yolks: 2

vanilla pod: 1

water: 25 ml

Simple No-Bake Creme Caramel recipe that’s silky, creamy, and rich in flavors. Try this easy and popular Japanese dessert also called Purin and enjoy with friends!

No-Bake Creme Caramel (Japanese Purin)

sugar

water

gelatin powder/sheet

80 g sugar ((⅓ cup + 1 Tbsp to be precise))

milk

heavy (whipping) cream

tsp pure vanilla extract

Gather all the ingredients. You will also need 8 4-oz ramekins (4 oz is ½ cup or 120 ml).

Prepare boiling water (you will only need 2 Tbsp) and a cold damp towel (for Step 4).

Combine sugar and water in a saucepan over medium heat.&nbsp;Gently shake the saucepan to evenly distribute sugar and do not touch until the mixture starts to turn golden brown. Gently swirl and tilt the pan again to distribute the mixture to have even color&nbsp;until it becomes amber color (like darker honey color), about 6 minutes.

Immediately remove from heat to a cold damp towel and add 2 Tbsp boiling water. It will create a huge splash so please be careful. You can shield with a lid or wear oven mitts to protect your hands. Stir the saucepan to mix together. This will slightly thin out the caramel sauce and ensure that it doesn’t become too thick in the ramekins.

Briefly dip the ramekins in hot water to warm up. This will prevent the caramel from solidifying (just shake off excess water and no need to dry).

While caramel is still hot, evenly distribute the caramel among the 8 ramekins. Set aside and let the caramel thicken naturally (which is why the caramel will not mix with the custard mixture later).

Caramel Sauce

In a small bowl, cut 4 gelatin sheets into thin ½ inch (1.3 cm) strips. Add ¼ cup (60 ml) cold water and set aside for 5-6 minutes until the gelatin “blooms” (expands).

If you’re using powder gelatin, combine 3 tsp (10 g) gelatin powder and ¼ cup (60 ml) water and let stand for 1 minute. Then microwave on high for 30-40 seconds and stir. It’s ready to use.

Once gelatin sheets are bloomed, bring 1 inch (2.5 cm) of water to simmer and place the bowl of gelatin mixture over the saucepan (double boiler). Make sure to use a heat resistant bowl, which is larger than the opening of the saucepan. Steam will immediately warm up the glass bowl and start dissolving the gelatin. Turn off the heat and set it aside. If somehow you end up taking a long time to do the following process and the gelatin has set into a solid, you will need to melt it back into a liquid with a double boiler again.

In a large mixing bowl, whisk together the egg yolks and sugar until pale and creamy.

In a medium saucepan, heat 200 ml (roughly 1 cup) milk (keep the rest for later) over medium heat until the milk is warm to the touch.

Slowly add the warm milk, whisking constantly (tempering the egg mixture).

Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly (keep an eye on the pot ALL THE TIME; otherwise the mixture will burn on the bottom), until the mixture coats a spoon with a thin film or small bubbles start to form at the edges of the pan, or reaches 160ºF (71ºC).

Add in the gelatin mixture and mix well. Remove from the heat.

Strain the mixture through a fine-mesh strainer into a clean bowl.

Add the rest of the milk (200 ml), heavy whipping cream, and vanilla and whisk all together. We’re adding them at the end to help the mixture cool down.

Divide the custard into the 8 ramekins. Cover with plastic wrap and chill in the fridge overnight or up to 3 days. The caramel on the bottom will become thinner after the moisture from the custard transfers to the caramel.

To serve, run a small sharp knife or toothpick around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin a few times to help it out.

Custard

Store in the refrigerator for up to 2-3 days. Consume soon as the quality degrades.

To Store

Pressure Cooked in Instant Pot, this Kabocha Pumpkin Flan with caramel sauce has a silky smooth texture and rich custard flavor with a hint of sweet kabocha.

Instant Pot Kabocha Flan

eggs (50 g each w/o shell)

Tbsp sugar

oz kabocha (squash/pumpkin) ((with seeds))

Tbsp water

Gather all the ingredients.

Quickly rinse the kabocha under water and remove the seeds with a spoon.

Cut kabocha into wedges and then 2 inch pieces.

Fill the Instant Pot with 1 cup water and set a steamer basket inside.

Put the kabocha in a single layer.

Close the lid and set HIGH pressure for 2 minutes.

Make sure the steam release handle points at “sealing” and not “venting”. The float valve goes up when pressurized.

Steam Kabocha in Instant Pot

While you’re waiting for Kabocha to finish (Keep in mind that after pressure cooking, you only let the pressure release naturally for 10 minutes), we can make the caramel sauce. Boil water in a kettle or saucepan and set aside (you will only need 2 Tbsp hot water). Put 4 Tbsp sugar and 1 Tbsp water in a small saucepan.

Gently shake the saucepan to evenly distribute sugar and do not touch until the mixture starts to turn golden brown. Gently shake the pan again to distribute the mixture to have even color.

When the caramel reaches&nbsp;amber color (I like a&nbsp;slightly darker color – which has a milder bitter), turn off the heat and quickly add 2 Tbsp hot water to loosen it. The caramel will splash, so use a lid to protect yourself from getting caramel splatter.

Swirl the saucepan to make even mixture and pour the caramel into 4 ramekins. Allow the caramel sauce to cool.

Make Caramel Sauce

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 10 minutes&nbsp;and then proceed with&nbsp;quick release (DO NOT EXCEED. I recommend to set a timer.) by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. Hold a kitchen towel and do not place your hand or face over steam release valve. The steam should be left only a little bit after 10 minutes of natural release.

Open the lid and remove the steam rack from the Instant Pot.

Use a knife or spoon to remove the flesh.  Discard the kabocha skin (but it’s edible!).

Use a flour sifter&nbsp;or fine mesh sieve (Uragoshiki in Japanese) or a food processor. Set the fine mesh sieve over a sheet of parchment paper and press the steamed kabocha into the mesh with a wooden spatula. Once it’s all done, flip the mesh sieve and take out the pureed kabocha onto the parchment paper. If you’re using a food processor, process the kabocha into a puree.

Measure ½ cup (120 g) kabocha puree from the pile.  With almost 1 lb kabocha, you will have enough to make 4 ramekins, but you may not have enough puree for another batch. It’s hard to predict the real weight of kabocha with seeds included, so please adjust accordingly. You can also save the puree for up to 3 days in the fridge.  I sometimes make Kabocha Soup with the leftover puree.

Make Kabocha Puree

In a large bowl, combine 3 eggs and 3 Tbsp sugar and whisk well.

Add ½ cup milk, ½ cup heavy cream, and 1 tsp vanilla extract, and whisk to combine.

Add the kabocha puree and mix until thoroughly combined.

For the best texture, set a fine-mesh sieve over a large bowl (I use a 4-cup liquid measuring cup) and pass the custard mixture through the sieve. If you have a smaller fine mesh strainer, you can directly pour over the ramekins.

Divide the custard mixture into 4 ramekins.

Cover each ramekin tightly with a sheet of aluminum foil.

Make Custard Mixture

Add 1 cup water into the Instant Pot and place the steam rack inside.

Put the 4 ramekins on the rack and make sure they are not tilted.

Close the lid and set HIGH pressure for 6 minutes. Make sure the steam release handle points at “sealing” and not “venting”.

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 10 minutes and then proceed with quick release (DO NOT EXCEED. I recommend to set a timer.) by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. Hold a kitchen towel and do not place your hand or face over steam release valve. The steam should be left only a little bit after 10 minutes of natural release.

Take out one ramekin and remove aluminum foil.  Insert a skewer in the center of the flan to see if the custard is set and no liquid comes out.  If it’s not cooked through, repeat the pressure cooking process (the cooking time varies depending on your result).

Let cool on the counter until the flan is room temperature. Then put the ramekins on a tray, cover with paper towel (to absorb condensation/moisture) and plastic, and transfer to the refrigerator to chill for at least 2 hours, or preferably overnight.

Pressure Cook

Run a knife around the ramekins.

Hold the ramekin and plate together and shake vigorously a few times to invert onto a plate. Enjoy!

To Serve

You can store the leftovers in the refrigerator for up to 2 days.

https://www.youtube.com/watch?v=AOoZuwh3OW4

Pressure Cooked in Instant Pot, this Kabocha Flan with caramel sauce has a silky smooth texture and rich custard flavor with a hint of sweet kabocha.

RECIPE starts ▶ 00:39

PRINT RECIPE ▶ http://bit.ly/InstantPotKabochaFlan

If you don't have an Instant Pot, please check my blog post for the alternative method.

Prep Time: 50 mins
Cook Time: 50 mins
Total Time: 4 hr 10 mins
Servings: 4 flans (6-oz ramekins)

INGREDIENTS

3 large eggs
½ cup milk (120 ml)
½ cup heavy (whipping) cream (120 ml)
1 tsp vanilla extract
3 Tbsp sugar (38 g)
15 oz kabocha squash/pumpkin (424 g) (with seeds)

- Caramel Sauce -
4 Tbsp sugar (50 g)
1 Tbsp water
2 Tbsp hot water

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/InstantPotKabochaFlan

#kabocha #flan #かぼちゃプリン #justonecookbook


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How to Make Instant Pot Kabocha Flan (Recipe) かぼちゃプリンの作り方 (レシピ)

How to Make Instant Pot Kabocha Flan (Recipe) かぼちゃプリンの作り方 (レシピ)

After a modest but delicious dessert recipe? Try our custard pudding, flavoured with cardamom &amp; topped with strawberries!

Homemade Custard Pudding with Strawberries

cornstarch

tbsp sugar

vanilla extract

salt

½ tsp cardamom, ground

small eggs ((or 2 large eggs, important to check the size of your eggs))

strawberries

Boil

In a medium sized pot add 4/5th of milk, sugar, salt, vanilla extract and ground cardamom. Mix until incorporated and bring to a full boil, then take off the heat.

Whip

Whip the eggs in a medium sized bowl until completely incorporated, add the rest of the milk and cornstarch. Whisk.

Add the hot milk a little at a time to the bowl while mixing constantly to bring the temperature of the milk down and avoid curdled eggs.

Thicken

Take the custard mixture back into the pot and cook over medium-low heat, mixing constantly, until it thickens and barely simmers (not boil, don’t overcook or it will curdle) about 5 minutes. Divide the mixture into 4 serving bowls and allow to cool completely in the fridge.

Serve

Slice strawberries and serve custard with fresh strawberries.

Custard pudding is an easy and delicious Japanese dessert to make that doesn't require any special oriental ingredients!

Purin

eggs

vanilla essence

Place the sugar and water (for the caramel sauce) in a small saucepan over medium heat until the sugar has dissolved.

Keep cooking over medium heat till the sugar and water mixture turns into a beautiful amber colour.

Turn the heat off and pour the sauce into 4 pudding molds.

Place milk in a jug and microwave for a 1 a minute and a half to heat the milk up.

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).

Place the molds in a shallow flying pan and add about 750-1000ml water over high heat.

Bring it to boil then turn the heat down to low, wrap the pan lid in a dry towel and put the lid on and leave it for simmer for 3-5 minutes. *1

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The most viewed custard pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine