Taught by a Dentist Who Prioritizes Nutrition! — A Recipe for Firm, Egg-Rich Custard Pudding —

**A Dentist Who Prioritizes Nutrition Shares the Secret to Egg-Rich, "Firm" Custard Pudding**

Based on a recipe by Dr. Jun Kuno—a dentist who focuses on the connection between dental and systemic health—the geefee team has refined this "Egg-rich Firm Pudding" after several test runs in our own kitchen. This simple yet satisfying pudding highlights the natural richness of eggs and milk. To be honest, we found that making it at home brings out the flavors of the ingredients much more clearly than store-bought versions, making it far more satisfying.

Ingredients and Nutritional Highlights

Ingredients (Makes 4-6 pudding cups, or one large jar)

• 4 whole eggs
• 6 egg yolks (chicken eggs)
• Milk (preferably low-temperature pasteurized)……500ml
• Cane sugar (or Wasanbon)……40g
• Honey... 40g
• Vanilla beans or vanilla extract (optional)

Caramel

• Granulated sugar (or sugar) ...... 80g
• Water... 2 tsp
• Hot water... 2 tablespoons (to be added after browning)

Nutritionally, eggs contain high-quality protein, B vitamins, vitamin D, and choline, while milk serves as a source of calcium and protein. While sugar provides energy, if you want to minimize the risk of cavities, we recommend reducing the amount or being mindful of when you eat it.

How to Make It (Steps & Tips)

**How to Make Caramel Sauce (Safety First)**

1. Place the granulated sugar and 2 teaspoons of water in a heavy-bottomed pot and heat over medium-low heat.
2. When small bubbles appear, gently shake the pan back and forth and wait until the color is even. Avoid stirring with chopsticks or a spatula, as this can cause crystallization or splattering.
3. Once it reaches your preferred color (ranging from pale amber to deep brown) and thick, sticky bubbles begin to form, turn off the heat and add 2 tablespoons of boiling water. The hot sugar can splatter, so please ensure the heat is off and keep your face and hands at a safe distance while pouring.
4. Mix quickly, pour into the mold, and spread it out evenly before it sets.

**How to Make Pudding Custard: Key Tips and Techniques**

1. Place the whole eggs and egg yolks in a bowl and gently whisk them together, being careful not to create any foam.
2. Combine the milk, cane sugar, and honey in a saucepan and place it over low heat. Once the sugar has dissolved, turn off the heat. If you’d like to add vanilla for fragrance, this is the perfect time to do so.
3. Gradually add the warmed milk to the bowl of eggs, stirring gently to avoid creating bubbles (this helps prevent the eggs from curdling due to the temperature difference).
4. Strain the mixture through a fine-mesh sieve and gently pour it into the mold over the caramel.
5. Arrange them on a baking sheet and pour hot water into the sheet to create a water bath. Steam-bake in an oven preheated to 150°C for 20–25 minutes if using pudding cups. For larger containers like jars, bake for approximately 40 minutes, rotating the jars occasionally to ensure even cooking.

How to Tell When It’s Done and the Best Way to Cool It

If overcooked, "su" (tiny air bubbles or pitting) can easily form. If you are using jars, a good indicator is when small bubbles just begin to appear. It is perfectly fine to remove it from the heat when a bamboo skewer comes out with a little moist egg mixture still attached. Once it has cooled to room temperature, cover it with plastic wrap and chill it thoroughly in the refrigerator for a firmer, more "set" texture. Based on our team’s testing, letting it sit in the fridge for a few hours allows the flavors to settle and makes it much easier to slice.

Variations and Tips for Dental and General Health

How to Cut Back on Sugar

Kibi sugar and Wasanbon have such rich flavors that you can still feel fully satisfied even if you slightly reduce the amount of sugar used. By reducing the honey and using vanilla to enhance the aroma, you can create something delicious while keeping the sweetness subtle. If you are looking to significantly cut down on carbohydrates, another option is to replace a portion of the sugar with sugar alcohol-based sweeteners like erythritol.

Variations & Toppings

• Try it with caramel nuts, fruit sauce, or give it a Japanese-style twist with kuromitsu and kinako.
• Making the caramel a bit lighter and aiming for a creamy finish makes it much easier for children to enjoy.
• Substituting soy milk for cow's milk will change the flavor and increase the ratio of plant-based protein (though you may need to adjust the texture).

Dental Advice

Because sweet desserts increase the risk of cavities, we recommend eating them right after a meal. Rather than brushing immediately, waiting about 30 minutes after consuming highly acidic foods can help reduce the strain on your tooth enamel. When we make desserts at home to enjoy with our families, we make it a habit to gargle or rinse our mouths with water after eating.

Summary

This "Egg-Rich Firm Pudding" is a recipe you can easily make at home, designed to bring out the natural flavors of the ingredients. By following the tips for making the caramel and knowing exactly when to stop the steam-baking, you’ll achieve a pudding with a smooth yet firm, bouncy texture. Feel free to adjust the amount of sugar or get creative with toppings to make it kinder to your teeth and body. From our experience making it, these simple ingredients result in a truly satisfying dessert.

Disclaimer: The information in this article is for general informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before making any health-related decisions.