No bake custard pudding
About no bake custard pudding
This no bake custard pudding is a pudding that softly sets with gelatin instead of being baked. In fact, I love baking custard pudding, and I used to make it a lot, and still make it now and then. However, it takes some time, so I often make this no bake pudding these days. When a little fresh cream remains or when the expiration date has come, it is handy to make this easy pudding.
I remember when I was a kid my mother used to make custard pudding using a commercially available pudding mix. And the taste of this gelatin pudding is very close to the taste I ate when I was a kid, hence it is a very nostalgic taste for me.
Since it contains fresh cream, it is creamy and rich, and it has a very smooth texture. Besides, I think it is convenient to easily make it harder or softer depending on the amount of gelatin. If you prefer soft pudding, you can make it in a glass or jar with just enough gelatin to set.
Below I put a link about gelatin, which is one of the ingredients, so please read it if you like.
Recipe tips
I usually use the same proportions of fresh cream and milk, but if you like light pudding, you can make it with just milk. If you don’t have enough fresh cream, then add milk to make a total of 500 ml.
As I wrote above, please make it several times and find the amount of gelatin you like. If you want to remove it from the pudding mold, increase the amount of gelatin a little and it will come out cleanly.
I think caramel sauce is the best sauce to serve with custard pudding, but maple syrup and fruit sauce are also good. It’s fun to arrange it to your liking.
No bake custard pudding
Equipment
- 6 Small glasses or Jars
- 1 bowl
- 1 pot
- 1 Small sauce pan to make caramel sauce
Ingredients
- 2 Eggs
- 250 ml Fresh cream
- 250 ml Whole milk
- 50 gram Granulated sugar
- 7~8 gram Gelatin
- 1/4 teaspoon Vanilla extract (optional)
- 60 gram Granulated sugar for caramel sauce
- 15~20 ml Water for caramel sauce
- 30~40 ml Hate water for caramel sauce
Instructions
- Make caramel sauce: put granulated sugar (60g) and 15 ~20ml water in a small saucepan. Heat the saucepan over medium heat. When the surroundings turn amber, rotate the pan and when the whole turns dark brown, remove from the heat add hot water (please note that it may scatter at this time.) Put the pan back on the heat and cook until the whole is even. However, do not cook too long as it will thicken as it cools. And let it cool.
- Soak gelatin in cold water for about 10 minutes. Put the eggs in a bowl and loosen them with a whisk. Put fresh cream, milk, and sugar in a pot and heat on medium heat while mixing. When small bubbles appear around the pot, turn off the heat.
- Add hot milk to the eggs little by little and mix each time. Return the egg milk mixture to the pot and mix constantly over medium heat until slightly thickened. (Because the egg milk mixture is warm, it thickens quite soon. If it gets too hot, it will curdle.)
- Remove the pot from the heat and add the drained gelatin to dissolve it. Then add the vanilla extract. Strain the pudding liquid once to remove any lumps.
- Then pour it into a glass. Let it cool to room temperature and then cool it in the refrigerator.When you eat, sprinkle with caramel sauce.
Notes
It’s easy and delicious, so please make it. I’ll put a link to the Japanese pumpkin pudding recipe below, so please try making it as well.
Thank you for reading and Bon Appetit!