Japanese Custard Pudding Recipes

JAPANESE CUSTARD PUDDING

Japanese Custard Pudding image

A no-bake Japanese pudding recipe that is unbelievably rich and creamy. One bite and you won't believe how delicious this delicious dessert. With options to make it sugar-free and low carb!

Provided by LowCarbingAsian

Categories Dessert

Time 4h15m

Number Of Ingredients 7

Ingredients

1 Envelope Gelatin (1 tbsp)
3 tbsp Water
4 Large Egg Yolks
1/3 Cup Sweetener (monkfruit erythritol blend, sugar or sweetener of choice)
1 Cup Half and Half
1 Cup Heavy Cream
2 tsp Vanilla Extract

Steps:

Gather all the ingredients.
In a small bowl, add 1 envelope of gelatin with 3 tbsp water. Mix to combine.
Separate egg yolks from egg whites and place yolk in a large mixing bowl. You can discard the egg whites.
Add 1/3 cup of sweetener into the mixing bowl with the egg yolks and whisk together until pale yellow.
Heat 1 cup of half and half in the microwave for 30-60 seconds or until slightly warm.
While whisking, pour the warmed half and half very slowly into the egg yolk to temper the mix. Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.
Pour egg yolk mixture into a medium sauce pan and cook over low heat stirring constantly for 1-3 minutes until mix starts to slightly bubbly or reaches 160F. Note - do not let mixture come to a full boil, otherwise you'll have clumpy pudding.
Next, pour in the heavy cream, vanilla extract and gelatin into the egg yolk mixture. Whisk until fully combined.
Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.

Nutrition Facts : Calories 467 kcal, Carbohydrate 7 g, Protein 10 g, Fat 45 g, SaturatedFat 26 g, Cholesterol 384 mg, Sodium 80 mg, Sugar 1 g, ServingSize 1 serving

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