Japanese · Dessert
Brown Sugar Egg Pudding
A silky Japanese steamed custard made from just milk, egg, and dissolved brown sugar, prized for its delicate wobble and deep caramel-molasses undertone beneath a glass-smooth surface.
$1
10 minsPrep
14 minsCook
84 minsTotal
MediumLevel
Nutrition per serving
144Calories
6gProtein
5.3gFat
17.9gCarbs
17.7gSugar
0gFiber
77mgSodium
110mgChol
2.3gSat Fat
175mgPotassium
116mgCalcium
0.8mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sake
local
Genmaicha
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Place the brown sugar in a small saucepan with the water and warm gently over low heat, stirring until fully dissolved into a thin syrup, then let cool slightly.
2
Warm the whole milk in a separate pan until just steaming but not boiling, then remove from heat.
3
In a bowl, beat the egg gently without whipping in air, then stir in the vanilla extract.
4
Pour the warm milk into the egg slowly while whisking constantly, then stir in the cooled brown sugar syrup until fully combined.
5
Strain the mixture through a fine sieve into two 180ml pots to remove any egg strands and air bubbles.
6
Cover each pot tightly with foil and place in a steamer over gently simmering water.
7
Steam on low heat for 12-14 minutes, until the custard is just set with a gentle wobble in the centre.
8
Remove the pots from the steamer and let cool to room temperature, then chill in the fridge for at least 1 hour before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g Whole Milk
- 55g55g Egg, beaten
- 28g28g Brown Sugar, dissolved in hot water
- 10g10g Water
- 2g2g Vanilla Extract
