Easy homemade microwave custard pudding

Easy Homemade Microwave Custard Pudding :

A single-serving microwaveable purin pudding, a custard pudding made in the Japanese style. This simple dessert is silky and creamy and is ideal for one or two people.

What is purin Pudding?

A Japanese egg custard dish resembling flan is called purin pudding. With caramel sauce, the pudding is served cold and is created with eggs, milk, and sugar.

Purin pudding can be made in two ways. It can be baked in the oven. The alternative is a no-bake variation that uses gelatin to stiffen the pudding. Today I'm offering a quick and simple microwave recipe that is similar to the baked one but goes together quicker and uses less food.

Purin pudding is significantly lighter and less sweet than classic flan or custard pudding, like the majority of Japanese desserts. It's frequently eaten as a snack in the afternoon. It has a silky, airy texture that is creamy. The pudding has very little sugar by itself. To add sweetness, a caramel sauce is however added to the dish.

The caramel sauce also differs from the one you're probably accustomed to. Typically, sugar, cream, or butter are used to make caramel sauce. However, simply sugar and water are used to make this caramel sauce. It resembles syrup more.

The pudding batter is placed on top of the syrup at the bottom of the custard mould. As soon as the custard is turned over, syrup drips onto the pudding.

Ingredients :

Custard:

• 120 ml whole milk.
• 1 large egg.
• 1 tablespoon granulated white sugar.

Caramel Sauce:

• 1 tablespoon of granulated white sugar.
• 1 teaspoon water plus an extra. 1 tsp water for version 2.

Instructions Version 1: the traditional method with syrup at the bottom when cooking custard:

1. Make the caramel sauce first. To your microwave-safe bowl, add 1 tablespoon of granulated sugar and 1 tsp of water. Stir the sugar into the water until it completely dissolves.
2. Set the 500 watt setting on your microwave for cooking. 2 minutes in the microwave for caramel sauce. When the caramel begins to turn color, switch off the microwave and continue to microwave at 10-second intervals while maintaining a 500-watt power setting, monitoring the sauce every 10 seconds. The sauce should change to a light amber hue in about half of it, with the other half remaining clear. It should take 3 to 3 1/2 minutes to cook in total, including the first 2 minutes to achieve this color.
3. Work quickly to take the sauce from the microwave, then swiftly swirl it about to balance out the color. Allow the caramel to set.
4. Prepare the custard while the caramel is hardening. Add the custard ingredients to a small bowl and whisk to combine.
5. Through a strainer with fine mesh, pour custard into a bowl. The solidified caramel should be covered with the custard.
6. Reset your microwave's cooking power to 500 watts. Custard should be heated for around 2 minutes, 30 seconds. The custard's surface should have solidified and stopped being liquid. Custard can be cooked for an additional 30 seconds if necessary.
7. Put the custard in the refrigerator to chill completely for at least two hours. Custard will acquire some water around it as it chills. That is typical. The water will combine with the caramel sauce so that there is enough sauce to cover the custard and plate, so avoid draining it out.
8. When you're ready to eat, set a plate on top of the bowl. Turn the bowl upside-down so the custard will spill out onto the dish. The caramel sauce should stream over the cake as the custard slides out.
9. enjoy!

Instructions Version 2: cook the custard separately from the caramel sauce:

1. Make the custard first. Add the custard ingredients to a small bowl and whisk to combine.
2. Through a fine mesh strainer, pour custard into a pudding bowl that may be used in the microwave.
3. Set the cooking power of your microwave to 500 watts. Custard should be heated for around 2 minutes, 30 seconds. The custard's surface should have solidified and stopped being liquid. Custard can be cooked for an additional 30 seconds if necessary.
4. Place the custard in the refrigerator to set completely for at least two hours.
5. Make the caramel sauce as the custard chills. A microwave-safe bowl should contain 1 tablespoon of granulated sugar and 1 tsp of water. Stir the sugar into the water until it completely dissolves.
6. Set the 500 watt setting on your microwave for cooking. 2 minutes in the microwave for caramel sauce. When the caramel begins to turn color, switch off the microwave and continue to microwave at 10-second intervals while maintaining a 500-watt power setting, monitoring the sauce every 10 seconds. The sauce should change to a light amber hue in about half of it, with the other half remaining clear.
7. Working quickly, take the bowl out of the microwave and, while the caramel sauce is still extremely hot, add 1 tsp of water. The sauce will bubble as a result, so exercise caution. Stir the sauce while it is simmering until the liquid is a uniform hue. Allow the caramel sauce to thicken and cool.
8. Place a plate over the custard bowl when you're ready to eat. Turn the bowl upside-down so the custard will spill out onto the dish. Atop the custard before serving, drizzle syrup.
9. enjoy!

Notes:

• Cook at 500W to avoid overcooking the caramel and custard.
• You will need a microwave-safe bowl, preparation bowl, or other container that can hold about 8 ounces of liquid to create the shape of the custard. You need a spherical bowl and a flat bottom. To create a candy shape, the top of the bowl should be slightly wider than the bottom of the bowl.

Thanks for reading. I hope you like it.

Don't forget to read: An easy way to prepare pancakes in less than 30 minutes