Japanese · Dessert
Coffee Milk Custard Pudding
A Japanese-style steamed coffee custard pudding, echoing purin, where a bittersweet espresso caramel sits beneath a silky milk-and-egg custard steamed low and slow until barely set, then chilled and turned out to let the dark caramel sauce cascade over the top.
$1
15 minsPrep
16 minsCook
211 minsTotal
MediumLevel
Nutrition per serving
200Calories
7.3gProtein
7.4gFat
25.3gCarbs
24.1gSugar
0gFiber
76mgSodium
199mgChol
3.1gSat Fat
228mgPotassium
117mgCalcium
0.8mgIron
0.8mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Guinness Stout
local
Meiji Milk Pudding (Fresh Milk Tea)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Make the caramel
melt 14g sugar with a teaspoon of water in a small pan over medium heat until dark amber, then immediately divide between 2 ramekins (180ml each), swirling to coat the base.
2
Dissolve the instant coffee powder into the cooled brewed espresso and set aside.
3
Warm the whole milk gently until just steaming but not boiling, then remove from heat.
4
In a bowl, whisk the whole egg, egg yolk and 26g sugar together until just combined, taking care not to whip in air.
5
Stir the warm milk into the egg mixture gradually, then add the coffee-espresso mixture and vanilla extract, mixing gently.
6
Strain the custard through a fine sieve into a jug to remove any bubbles and the chalazae.
7
Pour the strained custard carefully over the caramel in each ramekin.
8
Cover each ramekin tightly with foil and place in a steamer over gently simmering water.
9
Steam on low heat for 14-16 minutes, until the custard is just set with a slight wobble in the centre; check with a thermometer for an internal temperature of about 82-85°C.
10
Remove ramekins and let cool to room temperature, then chill in the fridge for at least 3 hours.
11
To serve, run a thin knife around the edge of each pudding and invert onto a small plate so the caramel sauce pools over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g Whole Milk
- 50g50g Egg, beaten
- 18g18g Egg Yolk, beaten
- 26g26g Sugar White
- 20g20g Espresso, freshly brewed, cooled
- 3g3g Coffee Instant Powder, dissolved in the espresso
- 2g2g Vanilla Extract
- 14g14g Sugar White, melted to a dark caramel with 1 tsp water, caramel_base,
