Simple recipe for custard pudding --Plenty of firm texture and caramel sauce! Uses MUJI enamel storage container

Learn how to make a custard pudding that is made large and served rough. For the container, we use MUJI's "Liquid and odor-proof airtight enamel storage container with valve, medium" (capacity: approx. 630 ml).

How to make custard pudding using enameled containers

Ingredients for custard pudding (for one container of about 600 ml capacity)

Pudding liquid
Eggs (2)
Granulated sugar (35g (1.23oz))
Milk (270 ml)
A little vanilla oil
Caramel sauce
3 tablespoons granulated sugar
1.5 teaspoons water

How to make custard pudding

1. melt the caramel sauce ingredients in a small saucepan over medium heat. When the edges begin to brown, shake the pan to even out the color. When the color turns a deep dark brown, pour the mixture into an ovenproof container (about 600 ml).



2. whisk together the eggs and sugar in a bowl. In a small saucepan, heat the milk until just before boiling and gradually add it to the egg + sugar mixture. Add the vanilla oil.



3. strain the pudding liquid through a strainer and pour it into the "1" container, skimming off any bubbles floating on the surface with a spoon. Pour the pudding liquid into a larger baking pan and pour boiling water until it reaches 1/3 of the level of the container.


4. Place in a preheated oven at 160 degrees Celsius and bake in hot water for 35 to 40 minutes. If the center of the cake does not stick to a skewer, it is done.


5. Remove from heat, transfer to refrigerator and chill until ready to serve.


When you scoop out the beautiful egg-colored pudding, you will see a generous amount of caramel sauce from the bottom. The sweetness and bitterness of the caramel sauce complements the firm, refreshingly sweet pudding. We also recommend adding whipped cream if you like.



A simple custard pudding recipe that you can eat as much as you want. If you want to make it richer, replace some of the milk (about 30%) with fresh cream.