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Before you jump to Japanese Custard Pudding recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

We all realize that, in order to really be healthful, nutritious and balanced diets are important as are good amounts of exercise. The unfortunate thing is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. Going to the gym isn’t something people make time for when they get off from work. People crave junk food, not veggies (unless they are vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super difficult. If you keep at it, you’ll get all of the required exercise and healthy food. Here are some of the best methods to be healthy.

When you go to the grocery store, be smart about it. When you make wise choices at the grocery store, your meals will get healthier automatically. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You’re going to go home and cook what you have on hand. Make sure that what you have on hand is nutritious. This makes it easy to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are a good deal of things that factor into getting healthy. Extensive gym visits and narrowly defined diets are not always the solution. Little things, when done every day, can do a lot to make it easier to get healthy and lose pounds. Being intelligent about the choices you make each day is a start. Trying to get in as much exercise as possible is another. Remember: being healthful isn’t just about reducing your weight. You need to make your body as strong it can be.

We hope you got benefit from reading it, now let’s go back to japanese custard pudding recipe. To cook japanese custard pudding you need 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Japanese Custard Pudding:

1. Provide Caramel
2. Get Granulated sugar
3. Use Water
4. Get Boiling water
5. Prepare Egg Mixture
6. You need eggs
7. You need Sugar
8. You need Milk
9. You need Vanilla (extract, paste, or oil)
10. Provide Tools
11. You need Pot
12. Use trays, one small enough to fit in the other
13. You need Ladle
14. Get Whisk
15. You need Something to mix with (wooden spoons, silicone spatula, etc.)
16. Prepare Sifter

Steps to make Japanese Custard Pudding:

1. Preheat the oven to 300°F
2. Let’s make the caramel. In a pot that will be big enough to hold all of the milk, add the sugar and on medium heat. When the pot heats up a little, pour in your tiny bit of water. It should sizzle a little bit and bubble. The water will get soaked up by the sugar. Don’t touch, don’t mix.
3. Let the pot sit on medium heat without mixing it. You can move it around by moving the pot but try not to stir. If there are any large sugar clumps, you can push that in, but don’t stir. Wait until it becomes a little brown. Prepare the boiling water.
4. When the whole thing becomes a dark brown, turn off the heat, and quickly pour in the hot water. It will sizzle and smoke and splash a little bit so put a lid on the pot. When the splashing and sizzling has gone down, take the lid off. Check the consistency of the caramel. If it is still a bit fluid, keep resting it. Onces it thicken, the caramel is done. You want it to be a bit burnt to get that bitter-sweet flavour.
5. Once the caramel thickens, pour it into a smaller tray. It will be really thick and paste like, but spread it out as much as you can before it hardens. It’s okay if it’s not completely spread, it will spread in the oven.
6. Now we’ll make the egg mixture for the pudding. Take the pot you used for the caramel and put it back on the stovetop. With all the caramel remnants still on it, pour in the milk and sugar. Stir on medium to low heat, gradually dissolving the caramel and sugar into the milk.
7. While the milk is heating up, crack 8 whole eggs in a bowl and whisk.
8. When the milk comes to a simmer, take it off the heat and pour it little by little into the eggs, all the while mixing it together. Mix in vanilla.
9. Make sure the small tray with the caramel sits in the larger tray. Pour boiling water in the larger tray, to create a bath for the smaller tray. Fill large tray up halfway at least. In the small tray, pour the mix mixture through a sifter to get rid of any unmixed eggs, any unwanted remnants.
10. Place in the oven for 45 minutes. When finished, take it out and let it cool.
11. Once cooled, wrap with plastic wrap and place the the refrigerator for a couple hours or overnight. After chilled, use an offset spatula or a knife and run it along the edge of the pudding, releasing it off the sides. Then, place a sheet tray or a serving tray on top and flip to remove the pudding. Cut into pieces and enjoy!

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