A rich and firm pudding with plenty of eggs. Made mellow with low-temperature pasteurized milk, kibi sugar, and honey, then gently steamed in a water bath in the oven. The key is to avoid overcooking to prevent a porous texture.
About This Recipe
Based on a recipe by Dr. Jun Hisano (a dentist who emphasizes diet), the geefee team has compiled this easy-to-make version. This traditional "katchiri pudding" (firm pudding) with plenty of eggs is perfect for those who like a solid texture and want to get enough protein. When we actually made it, it was much easier than it looked and was well-received by our family. We recommend using low-temperature pasteurized milk for a richer flavor.Ingredients (Serves 6: approx. 6 pudding cups / 1-2 large jars)
- Chicken eggs (whole)……4
- Chicken eggs (yolks only)……6
- Milk (preferably low-temperature pasteurized)……500ml
- Kibi sugar (or Wasanbon sugar)……40g
- Honey……40g
- Granulated sugar (or sugar) (for caramel)……80g
- Water……2 tsp(for caramel)
- Hot water……2 tbsp(for caramel)
- A little vanilla beans or vanilla extract, and a pinch of salt for finishing (optional)
Instructions
- Make the caramel: Put granulated sugar and 2 tsp of water in a thick small saucepan and heat over medium heat. When small bubbles appear, shake the pan back and forth to color. When the melted transparent bubbles turn brown and become sticky, turn off the heat and carefully add 2 tbsp of hot water (be careful as it will splatter). Mix quickly and pour into molds while hot.
- Prepare the eggs: Put whole eggs and egg yolks in a bowl and gently beat without creating foam.
- Warm the milk: Put milk, kibi sugar, and honey in a pot and heat over low heat. Turn off the heat when the sugar dissolves. You can add vanilla for flavor.
- Combine: Gradually pour the warm milk into the eggs, mixing gently with a rubber spatula to avoid creating foam.
- Strain: Strain through a fine-mesh sieve or strainer to make it smooth, then gently pour into the molds with caramel.
- Bake in a water bath: Arrange on a baking sheet and pour hot water up to about half the height of the molds onto the baking sheet. Bake in a preheated oven at 150℃ for about 20-25 minutes for pudding cups, and about 35-45 minutes for larger jars, changing positions. It"s done if a skewer inserted comes out clean without thick liquid.
- Cool: Once baked, let it cool slightly, then chill thoroughly in the refrigerator before removing from the molds (jars can be left as is). Store covered with plastic wrap or a lid for about 3-4 days.
Nutrition and Health Points
Eggs contain high-quality protein and vitamins (Vitamin D, B vitamins), which are beneficial for muscle and bone health. Milk is a source of calcium, and using low-temperature pasteurized milk preserves its flavor and nutrients. Sugar and honey are the main sweeteners, but the amount is kept moderate so you can enjoy it as a dessert in moderation. From a dentist"s perspective, the firm texture provides stability when chewing and offers a good opportunity to use masticatory function. However, sweeteners tend to stick to teeth, so we recommend not forgetting to rinse and brush your teeth after eating.Arrangement Tips
- Using maple syrup or coconut sugar instead of sugar will change the flavor (please adjust sweetness).
- Using brown sugar will create a caramel with a deeper flavor. It"s also delicious to make it Japanese-style by sprinkling kinako or matcha.
- You can also make it by steaming over medium heat. Gently heating in a water bath is the trick to preventing a porous texture.
- If you want a smoother texture, reducing the egg yolks by 2-3 will make it softer.