Melty Milky Pudding

Posted May 3rd, 2011 in Food 8 Comments »

I’ve been having a craving for the Japanese pudding I used to eat back home.  The soft, melty, milky pudding!  There’re so many delicious puddings in Japan, but my favourite one was “tamago-to-gyunyu nameraka pudding” from Meito.  I don’t know if they still sell it.  The milkiness and the sweetness was just perfect to me.  It melts in your tongue.  Ummm… I miss it (><)

The pudding you get here in Perth is little too sweet.  And, not milky!  So I decided to make one myself..

… and, it turned out GREAT.

The key is not to overcook when you steam the pudding.  Remove from the steamer while the centre is still soft, and the inside will be just cooked by the heat.

I add a layer of caramel sauce at the bottom, and a layer of whipped cream on the top of the pudding.  Yum!

<Melty Milky Pudding>  makes 6 cups

  • 2 eggs
  • 2 egg yolks
  • 2 tbs sugar (40g)
  • 150ml milk
  • 200ml cream
  • few drops vanilla extract


  1. Mix the eggs and yolks in a mixing bowl.  Try not to whisk too much and don’t let any air go into the egg mixture.
  2. Place the milk, cream and sugar in a pan, and gently warm up over medium heat.  Pour it into the egg mixture, stirring as you pour.  Add vanilla extract to the bowl.
  3. Divide the mixture into 6 heat resistant cups.
  4. Place the cups in a deep pan, and pour water so it comes up to half way up the cups.  Turn on the heat.
  5. When the water starts to boil, place aluminium foil on top of the cups to cover.  Turn down the heat to low, and place a lid.  Steam for about 10 minutes.
  6. Turn off the heat, and leave the cups for another 5 minutes.w

Once the pudding is cool, top with whipped cream and/or decorate with fresh fruits. 🙂

8 Comments on “Melty Milky Pudding”

  1. 1 Hazel said at 7:00 am on March 26th, 2012:

    hello! i came across your site because i was looking for this recipe! i love pudding and my japanese friend suggested to try it 🙂
    but i have a two questions!

    are you using a double boiler?
    do you put it in an oven after putting it in the pan or do you keep it on the stove?


  2. 2 umepontarou said at 9:33 am on March 26th, 2012:

    Hi Hazel,

    Yes I use a steamer (I think it’s a double boiler), and keep it on the stove. Don’t put it in the oven! – you steam the pudding to cook, not bake.
    Hope it turns out ok! Let me know 🙂

  3. 3 Hazel said at 4:51 am on March 30th, 2012:

    thanks a lot! i can’t wait to make some! i’ll let you know when i’ve made them 😀

  4. 4 umepontarou said at 6:49 am on March 31st, 2012:

    Thanks Hazel, Good Luck 😉

  5. 5 Sasha said at 5:29 pm on July 3rd, 2012:

    This looks like the Japanese caramel pudding I tried! Can’t wait to make these. Thank you so much for the recipe 😀

  6. 6 umepontarou said at 11:00 pm on July 7th, 2012:

    Hi Sasha,

    Did you try it in Japan? I hope you like it 🙂

  7. 7 eveanna said at 4:42 pm on March 10th, 2016:

    hi! can i cook it using steamer only and not surrounding the pudding with water (like when you make dim sum)? will it affect the texture?

  8. 8 umepontarou said at 1:10 pm on May 19th, 2016:

    Hmm I’ve never tried that method. I’d say you can as it’s a similar technique, but the texture might be slightly different.

Leave a Comment