Soy Caramel Pudding
This recipe does not require a steamer - and the secret to the caramel sauce is soy sauce!
40 minutes+
162kcal
0.2g
- Nutrition facts are for one serving.
- Time to cool and time to harden in a refrigerator is not included in the cooking time.
* Vanilla essence is not calculated into nutritional values. - This recipe uses a heat-safe container that will fit easily into a fry pan (height: 5 to 6 cm / 2 to 2.5 in.; capacity: 700 ml / 23.6 fl. oz.).
Ingredients(Servings: 6)
Directions
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Place the sugar and 1 Tbsp of water (A) into a pot over medium heat. Melt the sugar while shaking the pot back and forth. Once boiled down to 1/4 volume and the color has turned to brown, turn off the heat. Add in order the remaining water and the soy sauce, be sure to shake the pot back and forth to quickly stir each time you add and then pour into a heat-safe container.
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Add the milk and sugar to a lidded heat-safe container, cover with the lid and heat in a microwave (600 W) for 2 minutes. Stir until the sugar melts.
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Crack the eggs into a bowl and beat without forming bubbles. Add in the soy sauce, vanilla essence and (2), then combine to prepare the pudding mixture.
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Use a strainer to strain the pudding mixture into the heat-safe container from (1). * For the heat-safe container, a size that will fit easily into a fry pan is recommended (height: 5 - 6 cm / 2 - 2.5 in.; capacity: 700 ml / 23.6 fl. oz.).
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Place a cloth into a fry pan and place (4) on top. Cover with aluminum foil, making sure that no egg mixture gets on the foil. Add in hot water up to 1/3 the height of the dish.
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Cover with a lid and turn the heat to medium. Once boiling, turn the heat to low and allow to steam for about 15 minutes. Turn off the heat, allow to steam over remaining heat for another 10 minutes or so, then remove and set aside to cool. Once cooled place into a refrigerator to harden.
- Recipe Kazue Takayama
- Styling Takako Shinozaki
- Photo Eiko Sawaki
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