Extra-Jiggly Japanese Caramel Pudding

Steps

1. 1

   Combine the cane sugar and 30 g water in a saucepan over medium heat. Let the sugar melt and bubble, then cook without stirring or using a utensil until the caramel darkens to your preferred level; stirring at this stage can cause crystallization.

2. 2

   Carefully add the 30 g hot water to the darkened caramel; it will bubble vigorously. Stir until the caramel is even.

3. 3

   While the caramel is still hot, pour it into the custard molds or ramekins, coating the bottoms evenly. Set the molds aside while the caramel cools.

4. 4

   In a saucepan, combine the whole milk, cream, white sugar, and vanilla extract. Heat gently over medium heat, stirring until the sugar dissolves. Turn off the heat just before the mixture begins to bubble.

5. 5

   In a large mixing bowl, beat the eggs until smooth.

6. 6

   Slowly pour the hot dairy mixture into the eggs while rapidly whisking in a circular motion to prevent the eggs from scrambling.

7. 7

   Pour the custard mixture into the molds over the caramel. If desired, use a blowtorch to remove bubbles from the tops.

8. 8

   Set the molds in a baking dish. Pour hot water into the dish until the molds are mostly covered.

9. 9

   Bake the dish in a preheated 325°F (160 °C) (162°C (325 °F)) oven for 40 minutes. When tapped, the puddings should still jiggle, but more densely than the surrounding water bath.

   Start 40-minute timer
10. 10

    Remove the molds from the water bath and let them cool. Refrigerate overnight before serving.

11. 11

    To serve, run a knife between the edge of each pudding and its mold. Turn each mold onto a plate and give it a firm shake to release the pudding.