Aya has found memories of her mom making this pudding when she would stay home sick from school. While her mom was here visiting she gave us a lesson on how to make. It’s pretty much the same thing as the flan, crème caramel. Aya said this custard pudding is extremely common in Japan.

400 ml whole milk
4 large eggs
100g (1/2 cup) sugar
1~2 drops of vanilla extract
2 tsp rum
<Caramel sauce>
4 Tbp sugar
1 Tbp water
2 Tbp hot water

  1. To make the caramel sauce, boil the sugar and water together in a small sauce pan and brown the sugar. Add the hot water, stir, and turn off the heat. While it’s still hot, pour about 1tsp each into the pudding molds.
  2. Beat the eggs and sugar together.
  3. Slowly add warm milk to the above and add vanilla extract and rum once the sugar has completed melted.
  4. Run the milk and egg mixture through a strainer to remove the bubbles.
  5. Gently pour the milk and egg mixture into pudding molds.
  6. In a 9×13 cake pan, fill boiling water half way and gently place the pudding molds inside.
  7. Bake in oven at 425 for 20 minutes.

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