Hanami Baking - Light and Soft Caramel Vanilla Pudding Recipe (Endo Takashi No. 3 Pudding Cup Recipe)

In a non-stick saucepan, combine granulated sugar and cold water. Bring to a boil over high heat until the sugar turns a light brown color. Turn off the heat and add hot water (the liquid may splatter, so please be careful to avoid burns).

While the caramel is still warm, divide it into 6 equal portions, pour them into molds, and then put the molds in the refrigerator to cool.

Place the eggs in a mixing bowl and whisk them with a hand whisk. Then add the granulated sugar and stir slowly, being careful not to whip them; just stir until well combined.

Pour the milk into a small saucepan and heat until it starts to bubble slightly around the edge of the saucepan. Remove it from the heat and add it to step 3 in several batches, stirring constantly. Then add the vanilla extract and continue stirring until well combined.

Pour the milk into a small saucepan and heat until it starts to bubble slightly around the edge of the saucepan. Remove it from the heat and add it to step 3 in several batches, stirring constantly. Then add the vanilla extract and continue stirring until well combined.

Use a spoon or similar tool to pour the ingredients into the mold, being careful to do so slowly. If air bubbles form on the surface, be sure to remove them.

Pour hot water into a baking pan to a depth of about 1 cm, then bake in a preheated oven at 150°C for 30-35 minutes. Remove from the oven and place on a wire rack to cool. Once the mold has completely cooled, refrigerate for several hours before unmolding.

Add your favorite decorations and enjoy!