Archive for the ‘43180 Souffle/Pudding’ Category

03/07/2011 Taiwanese Homemade Pudding

Monday, March 7th, 2011


  • 400 cc milk
  • 3 TBS brown sugar (packed into spoon)
  • 1 TBS Sweet Potato Starch (imported from Taiwan)
  • 1 TBS Tapioca Starch (imported from Thailand)
  • dash salt


  1. Mix all ingredients in a medium saucepan.
  2. Cook with High Heat while stirring with a silicon spatula, unti it thickens.
  3. Lower the heat, stir for 1 min.
  4. Remove from the heat, stir for 1 min.
  5. Pour it into individual cups, chill in an ice-water bath, refrigerate.


Reference: Homemade Pudding, Abundant States Taiwan Sweet Potato Starch,

I assumed 1 Cup in Taiwan is 200 cc such as in Japan.

Substitution: 2 TBS sweet potato starch -> 1 TBS sweet potato starch + 1 TBS Tapioca Starch

12/20/2010 Custard Pudding (Failure)

Monday, February 14th, 2011

Ingredients: 5 of 100 cc aluminum cups

  • a little vegetable oil
  • 225 g milk
  • 60 g sugar ( reduce next time)
  • 125 g eggs
  • 2-3 drops vanilla extract
  • some caramel sauce


  1. Coat the inside of the aluminum cups with very little oil.   (I forgot this step.)
  2. MW milk and sugar in a Pyrex Cup until sugar melts.
  3. Beat eggs a little in another Pyrex container with a whisk.
  4. Add milk-sugar mixture (50 C or lower) to the egg gradually, and mix well.
  5. Pour through a strainer to remove the lumps.
  6. Add vanilla and mix.
  7. Heat the water in a steamer until the steam starts to come out.
  8. Drop a small quantity of caramel sauce into each mold.
  9. Pour the custard into each mold.
  10. Place all molds in the steamer, cover and  steam about 10 min. (12 min and I over cooked. ) (Ideal temperature 85 – 90C in the steamer: it is better to reduce the heat once the water boils.)
  11. Cool at room temperature in an ice water bath, refrigerate.
  12. Remove from the mold with a small knife, invert, and serve.


Based on: カスタードプディング、Book 18, Bibliography

It was slightly too sweet.

The temperature for steaming was too high: many craters formed on the surface.  The original procedure at step 10 instructed 20 min of steaming; but since the temperature was too high, with medium heat, 12 min cooking overbaked the pudding slightly.  Texture was slightly harder.

Since I used home-frozen egg yolks (with very little honey and water added before freezing) , which did not defrost well, the egg yolk mass sunk at the bottom.  Egg yolk should not be frozen, I guess, for the purpose of pudding.

Coating the molds with a little oil might have made unmolding easier and cleaner; but I don’t think it was a big deal.  To much oil heats the egg surface quickly and may create more craters.

This failure made me realize how important it is to learn/master temperature control using a simple steamer (consisting of only metal pan and hot water without any digital control.)

02/01/2011 Ricotta/Mascarpone Souffle Cheese Cake

Tuesday, February 1st, 2011

Ingredients: 6″ diameter, 2″ high cake ring

  • 42.2 g cake flour, sifted
  • 60.2 g sugar
  • dash salt
  • 120.5 g milk
  • ————————
  • 72.3 g egg white, place in 2 C MC
  • dash cream of tartar
  • ———————–
  • 48.2 g egg yolk   
  • 42.2 g milk
  • —————————————————
  • 26.61 g mascarpone 
  • 48.34 g ricotta, room temperature, whisk to be smooth
  • 3.35 g yogurt
  • 3 g rum
  • ———————–
  • 2 tsp apricot jam (for glaze)
  • 6 g rum
  • ———————
  • Pam ( greasing the cake ring)


  1. Make alumininum foil bottom for the cake ring.  Place it on Silpat lined half sheet pan.   Spray ‘Pam for baking’ to the inner surface of the cake ring and bottom. 
  2. Make about 7 cm width 50 cm tri-folded aluminum foil belt: you may use scotch tape to connect two belts to have enough length. Set aside.
  3. In a small container mix egg yolk and 42.2 g milk.  Set aside.
  4. In another small container, mix mascarpone, ricotta, and yogurt until smooth. Set aside.
  5. In a small pan, mix cake flour, salt  and sugar, add milk gradually and mix. (If lump forms, use a strainer to remove it.)
  6. Heat the mixutre in medium heat, whlle stirring with wooden spautula.  When the dough starts to get transparent, remove from heat. (At this stage, the dough is partially cooked and very viscous.)  Add cheese mixture, stir with a spatula to be smooth.
  7. Add egg yolk/milk mixture gradually and stir till incorporated.  Add rum and mix.
  8. Preheat oven at 350F (180C).
  9. Whip egg white, and add cream of tartar when 70% whipping was done.  Whip until stiff peark forms. (Here, I overwhipped the egg whites, causing shrinkage and corruption.) 
  10. Add part of Meringue to the starchy custard cream above and fold with a spatula.
  11. Return it to the Meringue graudally, and fold until incorporated.  (Instead, I kept adding meringue to the dough to fold in the pan.)
  12. Pour it to the cake ring and use a bamboo stick in swirling motion to kill the large unstable bubbles.
  13. Bake at 160C for 42 min. (Next time bake longer to have darker color on the surface.)
  14. Remove from the cake ring, wrap tightly with 3 folded aluminum foil strip around the side (and use a scotch tape to close the belt)  to keep the shape, replace the cake ring outside of the foil belt.  Cover with inverted large Pyrex bowl to avoid the drying out and sudden temperature drop ( to prevent cracks and corrups of the cake) and cool at room temprature.
  15. MW apricot jam to soften, add 6 g rum and mix.  Brush it on the cake.
  16. Refrigerate several hours.


Inspired by: ふんわリッチな チーズケーキ、まつぼっくり、

I changed 60.2 g cream cheese and 18.1 g sour cream to mascarpone+ricotta+yogurt,  changed 42.2 g heavy cream to milk, changed the procedures that fit my efficiency.

The heating and stirring the flour mixture for full development of alpha starch is as important as in Choux Pastry Making.

The original was for 21 cm dia cake pan, I divided the formula by 1.66 to make the total calories about 1000 kcal, and used 6″ diameter cake ring.

I overwhipped egg whites, causing structure corruption a little bit.  It is better to add part of sugar/salt to egg whites before whipping to stabilize the meringue, next time.

12/09/2010 Coffee Pudding

Tuesday, January 18th, 2011

Ingredients:  Medium Loaf Pan (8″ x 4″ x 2.25″)

  • 1 TBSP Instant Coffee
  • 1 tsp hot water
  • 80 cc milk
  • 20 g unsalted butter
  • ———————-
  • 2 egg yolks
  • 20 g sugar
  • 40 g cake flour
  • 1 TBSP caramel sauce
  • —————————-
  • 2 egg whites
  • 2 TBSP sugar
  • —————————
  • some unsalted butter to grease the pan (or Pam spray for baking: if you grease too much, the pudding will have air bubbles on surface)
  • some powdered sugar


  1. Grease or spray the pan with oil.
  2. Mix instant coffee and hot water to dissolve the coffee.
  3. Add milk.  MW(1.6 kw) for 30 sec until hot.
  4. Add butter and mix.
  5. In another bowl, beat egg yolks, add sugar and whip with a hand mixer.  Add flour and fold with a spatula.
  6. Add  the coffee-milk-butter mixture (#4) gradually, whisking, and add caramel sauce and mix with a hand mixer.
  7. Preheat the oven to 160 C. (320F)
  8. MW 1 L water in a 4 Cup Pyrex Measuring cup until hot, for 12 min.  Pour hot water in a 11″ x 17″ Pyrex rectangular dish.
  9. In another bowl, whip egg whites, add sugar, and whip until stiff peak forms.
  10. Add the meringue to the yolk-coffee-milk-butter-caramel-sauce (#6) and lightly fold.  (Don’t overmix.)
  11. Transfer the dough into a loaf pan.
  12. Place the loaf pan in the hot water bath prepared in (#8).  Bake at 160 C for 30 min.
  13. Cool at room temperature.
  14. Invert and remove from the pan, place on serving dish and sprinkle powdered sugar.


Based on:コーヒープディング、森山、Book 1, Bibliography

total 735 kcal

You may use a steamer to cook pudding, which will take half as much time as baking in the oven.

10/01/2010 Pear and Almond Cream

Monday, October 11th, 2010

Ingredients: 1 glass  ( or 2 small glasses ), Serves 2 people.

  • 30 cc (2 TBSP) sugar
  • pinch salt
  • 1/2 TBSP all purpose flour ( or cake flour)
  • 2 TBSP corn starch
  • 120 cc milk (next time, 150 cc)
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • 30 cc (2 TBSP )  pureed pear、use a blender (Vitamix)
  • 105 cc heavy cream, whipped (until the peak forms )  in an ice-water-bath with a hand mixer, chilled
  • 1 maraschino cherry


  1. Whisk sugar, salt, flour, and starch in a Pyrex bowl.
  2. Add milk gradually, while whisking.  Mix well.
  3. MW(1.6 kw) for 2 min (every 30 sec, stop and whisk) , or until the cream gets thick and cooked.
  4. Whisk very well until smooth.  Cover and cool
  5. Add almond extract and vanilla extract.  Then whisk.
  6. Add pureed pear and whisk.
  7. Fold whipped cream in with a spatula.
  8. Pour in a serving glass and top with a maraschion cherry.


Based on: Simple Fruit Creams, Apple and Almond Cream, (Book 6 in Bibliography)

The original recipe was for Apple.  But I replaced it with Bartlett Pear.  The original recipe called for egg yolk; but I skipped it since I did not want to have extra egg whites left.  If you want, you can add 30 g  egg yolk to make a custard creme, before adding pureed pear.  My recipe without egg yolk would be called starch cream.  The original recipe was halved. I added a pinch of salt and Maraschino Cherry.  The original recipe used dried banana slices and dried apple slices to decorate the top, that seemed quite yummy.

Since I omitted egg yolk, the cream became slightly firm; so next time, I would increase the milk to make it slightly runny.

09/15/2010 Eve’s Pear Pudding

Monday, September 20th, 2010

Ingredients: (5.75″ or 14.8 cm diameter 5.5 cm height, 20 oz capacity, Anchor Hocking oven dish)

  • 312.29 g Pear (unpeeled) ->peel, core, slice -> 229.5 g (after slicing) (Here, Hard (not ripen) Bartlett Pear was used.)
  • 56 g Homemade Nappage + some lemon juice (can be substituted with lemon juice and 52 g sugar)
  • (Steamed Sponge Pudding Dough: next time multiply dough ingredients by 1.5 – 2 since this dough formula barely covered the top surface )
    • 46 g All Purpose Flour (or 23 g bread flour + 23 g cake flour)
    • 1.7 g Baking Powder
    • 0.9 g salt
    • ———( or the above three ingredients can be substituted with 46 g self rising flour.)
    • 26 g unsalted butter
    • 26 g sugar
    • 1/8 tsp vanilla extract
    • 25 g eggs, beaten


  1. Peel, core and slice pear and get 229. 5 g of flesh.  Place the slice at the bottom of a deep baking dish ( souffle dish or any relatively deep oven dish will do.)
  2. Pour the Nappage (or sugar) and lemon juice  over the pear .
  3. Preheat the oven at 325F.
  4. (make sponge dough)  Whisk flour, baking powder, salt in a medium bowl.
  5. In a small bowl, whisk butter, sugar, and vanilla (with a handmixer) until pale and soft.  Add beaten eggs gradually, and whisk in with a handmixer until incorporated.  (You may add a little bit of flour mixture to avoid curdling.)
  6. Fold flour mixture into egg mixture gradually with a spatula until incorporated.
  7. Spread the dough over the pear.
  8. Bake at 325F for 47 minutes, turn off the heat and let it cook for 3 more minutes with the residual heat.
  9. You may serve hot, room temperature, or cold, as you prefer.


Based on: Eve’s Pudding, (Book 6 in Bibliography)

This recipe was for traditional British pudding with Apple; but I replaced with Pear.  Self rising flour was substituted with all purpose flour + baking powder + salt.    The original recipe was for (perhaps) a regular souffle dish about 16 cm in diameter (1.5 QT or 1.4 L).  I reduced the recipe by 1/2.  However, 1.5 QT = 24 oz, and my bake dish was 20 oz capacity.  Thus 1/2 was not the correct conversion ratio.  I should have divided by 1.44 instead of 2.  Due to this error, the sponge dough could not cover the top surface completely.  Thus the dough formula must be increased to 1.5 – 2 times as much next time.

The original recipe called for sugar and lemon juice to sprinkle over the fresh pear; but I had some Nappage leftover, which consists of pectin, sugar, lemon juice, and water.  Therefore, I used Nappage instead of sugar + lemon juice.

The recipe was given by volume; thus I converted to weight measure.

09/02/2010 Cocoa Custard Pudding

Saturday, September 4th, 2010

Ingredients: (for 8″ diameter 1.5″ depth round cake pan, or 18 cm diameter 3.5 cm depth round cake pan)

  • shortening or butter
  • 3 TBSP Caramel Sauce  (2TBSP would be enough, next time)
  • 240 g eggs
  • 80 g sugar
  • 10g (about 2 TBSP) cocoa powder
  • 400 cc milk
  • 50 g sponge cake (or plain biscuit/cookies/shortbread, fresh bread crumbs)
  • 2 TBSP Cointreau


  1. Brush the shortening/butter on the inside surface of the cake pan.
  2. Measure 4 Cups (960 cc) water in a large (4Cups or 2QT) Pyrex Measuring Cup.  Also get 9″ x 13″ (3QT) Pyrex Rectangular Baking Dish and set it on the counter. (No preheating)
  3. Pour the caramel sauce in the cake pan and spread at the bottom.
  4. Place sponge cake in a small FP ( mini food chopper) and run the machine to make cake crumbs.  Add Cointreau and run the machine until incorporated.  Set it aside.
  5. In a large bowl, beat the eggs, add sugar, cocoa, and WHISK.
  6. In a 2 cup Pyrex Measuring cup, measure 400 cc of milk and MW (1.6kw) for 3 min, until the milk is just before boiling point.  Pour this hot milk into the cocoa-egg mixture at once, whisk, and pour it through a strainer to remove any unwanted solids.
  7. Add cake crumbs (#4) and whisk.
  8. Place the cake pan in the 9″ x 13″ Pyrex Rectangular Baking Dish.  Pour the cocoa custard in the pan.
  9. MW previously the measured  4 Cups of water (#2) until the temperature is above 70C or near boiling point.  Pour the hot water in the area surrounding the pan inside of the Rectangular Dish for hot bath. (The height of hot water will be about half the height of the custard in the pan.)
  10. Set the oven temperature at 160C (320F) and bake for 45 min.
  11. Remove the pan from the oven, cool it at room temperature.
  12. Use a bamboo skewer or knife to detach the custard from the outside peripheral of the round pan.  Cover the top of the pan with plastic wrap and tightly attach the edge of the wrap to the side of the pan so that there is no leak when abruptly inverted.  (This was necessary since my round pan does not fit the curvature of the serving dish well.)  Place the serving dish inverted (upside down) over the wrapped cake pan.  Hold the dish and pan together with both hands.  Quickly invert and remove the plastic wrap clinging to the side of the pan.  Carefully attach the edge of plastic wrap to the outside edge of the serving dish.   Lift the cake pan to unmold.
  13. Refrigerate for several hours.


Adapted from: ココアプリン、葛西麗子、初めての手作りお菓子、成美堂

The original recipe required 1 – 1.5 hours of baking; however, it actually took only 40 – 45 minutes to be done.

I found that preheating was not necessary.

The original recipe required covering the cake pan with aluminum foil before and during baking, which turned out to be absolutely unnecessary.

It is a little bit too sweet: thus the amount of caramel sauce should be reduced next time.

08/28/2010 Custard Pudding

Sunday, August 29th, 2010

Ingredients: yield 5 x 75 cc molds

  • 5/4 tsp Caramel Sauce
  • 250 cc milk
  • 100 g eggs
  • 50 g sugar
  • 1/2 tsp vanilla extract
  • Some water


  1. Pour caramel sauce (1/4 tsp) in each mold.  Preheat the oven at 170C.
  2. MW milk until near boiling point.
  3. In another bowl, beat eggs, add sugar and whisk.
  4. Pour hot milk over the egg and sugar mixture gradually, while whisking.
  5. Pour the mixture through a strainer to remove unwanted solids.
  6. Add vanilla and mix.
  7. Kill the foam on the surface with your fingers.
  8. MW some water (fill water up to half depth level of the molds)  in a 8″ square Pyrex Dish until 60C.
  9. Place each custard filled mold in the Pyrex Dish filled with hot water.
  10. Bake at 170C for 20 – 25 min.
  11. Cool at room temperature for 15 – 20 min.
  12. Set in an ice-water bath, and refrigerate for several hours.
  13. Invert and serve.


Adapted from: キャラメル・カスタードプリン、(Book 5, Bibliography)

It took 25 minutes to bake custard puddings, today.

08/06/2010 Kabocha Pumpkin Custard Pudding

Friday, August 13th, 2010

Ingredients: yield 2 x 100 ml cups

  • Very Little Butter (to coat inside baking cups)
  • 1/2 tsp caramel sauce
  • 50 g Kabocha Pumpkin Puree
  • 40 g milk
  • 10 g brown sugar
  • 5 g sugar
  • 33.3 g egg
  • 6 g egg yolk
  • 33.3 g heavy cream
  • 0.2 g (1 pinch) cinnamon powder


  1. Coat inside of the baking cups with very little butter.  Pour 1/4 tsp caramel sauce in each cup.
  2. In a bowl, whisk Pumpkin Puree and milk.
  3. Add brown sugar and sugar, whisk.
  4. In another bowl, whisk egg and egg yolk.  Add heavy cream, pumpkin mix (#3), and cinnamon in this order, and whisk well.
  5. Pour through a strainer to each cup.
  6. Preheat oven at 350F (180C).
  7. MW and prepare 1 cup of hot water.  Prepare hot-bath for each pudding cup.  Bake at 350F(180C) for 30 minutes.
  8. Cool at room temperature for 30 minutes.
  9. Place in an ice-water bath and chill in the refrigerator for several hours.
  10. Remove from the cup, invert and serve.


Adapted from: かぼちゃプリン、福田淳子、プリンの本、グラフ社。

Black sugar called for by the original recipe was substituted with brown sugar.

08/05/2010 Panna Cotta

Friday, August 13th, 2010

Ingredients: 100 ml cup x 2

  • 2.5 g gelatin powder
  • 25 g water
  • 50 cc milk
  • 10 g sugar
  • 75 cc heavy cream
  • 1 TBSP sweetened condensed milk
  • 1/2 tsp Cointreau
  • 1/4 tsp vanilla extract


  1. Mix gelatin and water, in a small Pyrex bowl, and set aside.
  2. In a 2 Cup Pyrex measuring cup, combine milk and sugar, MW 20 seconds (1.6kw) until sugar melts.
  3. MW soaked gelatin (#1) for 7 seconds, or until the gelatin melts.  Then add gelatin solution to the milk-sugar mixture (#2), and mix.
  4. Add heavy cream, condensed milk, and mix.  Then add Cointreau and vanilla, mix.
  5. Place in an ice-water bath, while stirring with a spatula, until it starts to thicken.
  6. Pour in the cups.  Place in an ice-water bath, then chill in the refrigerator.


Adapted from: パンナコッタ、ババロア・ムース・プリン・ゼリー、主婦の友社

Original Recipe called for Vanilla Beans instead of Vanilla Extract.