Japanese · Dessert
Japanese Citrus Custard Pudding
A delicate Japanese-style baked custard pudding, lightened with citrus zest and juice and set gently in a water bath for a silky, quivering texture. Finished with fresh orange segments, it balances dairy richness against bright citrus acidity.
$1
15 minsPrep
33 minsCook
168 minsTotal
MediumLevel
Nutrition per serving
144Calories
5.6gProtein
4.7gFat
19.5gCarbs
18.7gSugar
0.6gFiber
66mgSodium
100mgChol
2.1gSat Fat
181mgPotassium
101mgCalcium
0.5mgIron
0.5mcgVitamin B12
12.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Yuzu Citrus Tea
local
Yuzu Sake
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C (320°F) and set a kettle of water to boil for the water bath.
2
Warm the whole milk gently in a small pan until just steaming, then remove from heat.
3
In a bowl, whisk the egg and sugar together until pale, then whisk in the lemon zest, orange zest and orange juice.
4
Slowly pour the warm milk into the egg mixture while whisking constantly to avoid scrambling the egg.
5
Stir in the vanilla extract, then strain the custard through a sieve into a jug to remove zest strands and any egg bits.
6
Divide the strained custard evenly between 2 small pots (180ml each).
7
Place the pots in a deep baking tray and pour boiling water into the tray to come halfway up the sides of the pots.
8
Bake for 30-35 minutes until the custards are just set with a gentle wobble in the centre.
9
Carefully lift the pots from the water bath and let them cool to room temperature, then chill in the fridge for at least 2 hours.
10
Just before serving, top each custard with fresh orange segments.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Whole Milk
- 50g50g Egg, beaten
- 26g26g Sugar White
- 6g6g Lemon, zested
- 30g30g Orange, zested and juiced
- 3g3g Vanilla Extract
- 12g12g Orange, supreme segments, for garnish, garnish, 1
