Japanese · Dessert
Japanese Egg Custard Bars
A Japanese-style custard bar modelled on purin and chawanmushi-adjacent baking traditions, where a silky egg-and-milk custard is baked gently in a water bath until barely set, then chilled into a dense, jiggly square. The texture sits between a crustless cheesecake and a classic pudding — smooth, eggy and lightly sweet, finished with a whisper of grated nutmeg.
$0
15 minsPrep
34 minsCook
169 minsTotal
MediumLevel
Nutrition per serving
186Calories
4.1gProtein
11.1gFat
16.9gCarbs
11.2gSugar
0.2gFiber
157mgSodium
143mgChol
6gSat Fat
63mgPotassium
39mgCalcium
0.8mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Jasmine Green Tea
local
Yuzu Citrus Highball
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C (320°F) and butter a 10x10cm square tin, lining the base with a strip of parchment.
2
Warm the milk and cream together in a small pan just until steaming, then remove from heat.
3
Whisk the whole egg, egg yolk and sugar together in a bowl until pale and slightly thickened.
4
Sift the cake flour and salt over the egg mixture and whisk in gently until smooth and lump-free.
5
Pour the warm milk mixture into the egg mixture in a slow stream, whisking constantly to avoid scrambling.
6
Stir in the melted butter and vanilla extract, then strain the custard batter through a fine sieve into the prepared tin to remove any lumps.
7
Place the tin inside a larger roasting pan and pour hot water halfway up the sides to create a water bath.
8
Bake for 32-35 minutes until the custard is just set with a slight wobble in the centre and the top is pale golden.
9
Carefully lift the tin out of the water bath and cool on a wire rack to room temperature.
10
Chill in the refrigerator for at least 2 hours until fully firm, then grate a little nutmeg over the top.
11
Lift out using the parchment, trim the edges neatly and cut into a single square to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Egg, beaten
- 12g12g Egg Yolk, beaten
- 28g28g Whole Milk
- 18g18g Heavy Cream
- 20g20g Sugar White
- 14g14g Cake Flour, sifted
- 8g8g Butter, melted, for greasing and enriching batter
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
- 0.3g0.3g Nutmeg, grated, for dusting, 1
