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Saturday, February 4, 2012

Microwave Pudding - Video Recipe

This video will show you how to make a Japanese Custard Pudding in a microwave! The recipe is very easy but please read my instructions carefully since the cooking time differs depending on the wattage and the microwave manufacturer.


http://www.youtube.com/watch?v=pqL0K7W3lqA

I really recommend you to use 500w microwave for this recipe because it becomes really spongy if you use higher wattage.



Microwave Cooking Safety
http://createeathappy.blogspot.com/2011/09/truth-about-microwave-cooking-safety.html

FYI Microwave Cookies (I look stupid in this video... LoL)
http://www.youtube.com/watch?v=IoLStf_-HgU

---------------------------------
Microwave Pudding

Difficulty: Very Easy
Time: 15min + cooling time
Number of servings: 2

Ingredients:
((Custard Pudding))
1 egg
1tbsp. sugar
150cc milk
a few drops vanilla extract
((Caramel Sauce))
1tsp. sugar
1tsp. water
1tsp. hot water

Directions:
((Caramel Sauce))
1. Combine sugar and water in a microwavable glass bowl. Heat it (uncovered) at 500w for 2-3 minutes until it melts and gets burnt (in brown). (the cooking time depends on the microwave even the wattage is the same, so mine was about 2.5 minutes. please watch out after 2 minutes!!!)
2. Quickly mix hot water, spoon it into center of each microwavable glass dish, and set aside.
((Custard Pudding))
1. Combine egg and sugar, add milk and vanilla extract, and beat well.
2. Strain and pour on top of the caramel.
3. Put the pudding cups in a microwavable container with water. Make sure water is filled up to the level of the pudding and does not spill over into the pudding. Then cover the whole thing with a plastic wrap.
4. Microwave at 500w for 5-7 minutes, until it begins to bubble. My cooking time was 7 minutes but please watch out after 5 minutes since the cooking time depends of the microwave even the wattage is the same.
5. Leave to stand for about 5 minutes. Then serve warm or put in the fridge to serve cold.

レシピ(日本語)
http://cooklabo.blogspot.com/2012/02/blog-post.html
---------------------------------


Good luck XD

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8 comments:

  1. ooh it does look easy indeed. too bad my microwave wattage is 1000W. i bought some pudding moulds when i was overseas, so i will use them soon i think haha

    ReplyDelete
  2. hi grub!

    wow! 1000w is high! maybe you can try in half the time but not sure. and of course you know but please use glass container for this recipe ;) hehe

    btw, did you close your comment?! i couldn't comment on your post this morning, so glad to hear from you!!!

    ReplyDelete
  3. yeh i realized most Japanese microwave wattage is around 500W? my parents chose the 1000W because it was powerful, but usually i'd cut the time in half and it would be ok.

    once i tried to make caramel in the microwave but the sugar got to hot and the glass bowl cracked ahaha. (whoops!)

    yup i decided to close comments. i'll talk to you here instead :)

    btw with the nama chocolate recipe, do you think it is okay to use umeshu instead of rum?

    ReplyDelete
  4. oh grub!!! i am sorry to hear about your glass container... it must have been really hot X(

    you can use umeshu BUT you won't really taste it. hehe i once tried it :P

    ReplyDelete
  5. oh ok. i have stronger alcohol at home, but it smells too strong and alcoholic. i'll make it this week if i have a bit of leftover cream :D i'll report back :)

    i saw another recipe like this on cotta and one of them mixed grinded tea leaves with cocoa. seems interesting.

    ReplyDelete
  6. hi grub!

    i accidentally searched cotta on the net and found it was a japanese site. hehe

    with tea leaves sounds interesting :D

    with rum is very standard but delicious. hehe

    ReplyDelete
  7. hello ochikeron!

    i made the truffles yesterday morning! i didn't write down the ingredient measurement and used 3tsp of cream and 1/2 tsp of alcohol instead (whoops!). it still worked though!

    i used dark chocolate with sea salt and the final product tasted like the chocolate bar but softer and creamier! i rolled them into small balls. i thought rolling it in cocoa powder was bitter, so next time i will add some icing sugar to it.

    thanks for the recipe!

    ReplyDelete
  8. hi grub!

    that sounds amazing :D
    yes! like you say, the final chocolate is soft and it melts in your mouth. yummy. so basically, you can put more or less cream <3

    thank you for letting me know!!!

    ReplyDelete

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