Vanilla onsen pudding with caramel Recipe
Onsen pudding is a Japanese version of a delicate egg dessert, inspired by slow cooking in hot springs. In Japan you can often buy small jars of this pudding in shops next to public baths. At home you make it in an oven with steam, and the result feels like a spa visit – but just for your taste buds.
Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
4
Ingredients
- milk - 500 ml
- egg - 3 pcs
- egg yolk - 2 pcs
- sugar - 80 g
- sugar - 60 g
- water - 2 tbsp
- vanilla pod - 0.5 pc
- salt - 0.25 tsp
Main Ingredient:
milk
Preparation
- Preheat the oven to 140°C (top and bottom heat) and prepare a deep baking tray or ovenproof dish that will fit the pudding ramekins.
- Put 60 g of sugar for the caramel into a small saucepan, add 2 tablespoons of water, place over medium heat and do not stir with a spoon – just gently swirl the pan until the sugar dissolves and starts to turn amber.
- When the caramel is golden brown, quickly pour it into the bottoms of 4 small ovenproof ramekins or jars, rotating them so the caramel coats the bottom; set aside to harden.
- In another saucepan heat the milk almost to boiling – small bubbles should appear around the edges, but it should not be vigorously boiling; remove from the heat.
- Cut the vanilla pod lengthwise, scrape out the seeds and add them together with the pod to the hot milk. Leave to infuse for 5 minutes, then remove the pod.
- In a bowl whisk together the eggs, extra yolks, 80 g sugar and a pinch of salt, stirring with a whisk just until combined – do not beat until foamy so that too many bubbles don’t form.
- Slowly pour the warm milk into the eggs in a thin stream, gently stirring with the whisk the whole time.
- Pour the mixture through a fine sieve into a jug to remove foam and any lumps.
- Place the ramekins with caramel in the deep baking tray, pour in the egg-and-milk mixture, leaving about 1 cm of free space from the rim.
- Pour hot water into the tray so it reaches halfway up the sides of the ramekins, carefully place everything in the oven and bake for 35–40 minutes, until the custard is set around the edges but the centre still jiggles slightly when shaken.
- Remove the ramekins from the water bath, cool to room temperature and then refrigerate for at least 3 hours.
- Before serving, run a knife around the edges of the pudding, place a plate over the ramekin and quickly invert so the pudding slides onto the plate together with the liquid caramel.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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