Ingredients with Measurements:
- 1 cup mizuame syrup
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Special Equipment Needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Fine mesh strainer
- 6-8 ramekins or custard cups
- Baking dish
- Aluminum foil
- Blender or immersion blender
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, heat the mizuame syrup over medium heat until it comes to a simmer. Remove from heat and set aside.
3. In a mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, and salt until well combined.
4. Slowly pour the hot mizuame syrup into the milk mixture, whisking constantly to combine.
5. Strain the mixture through a fine mesh strainer to remove any lumps or impurities.
6. Pour the mixture into 6-8 ramekins or custard cups, filling each one about 3/4 of the way full.
7. Place the ramekins in a baking dish and fill the dish with hot water until it reaches about halfway up the sides of the ramekins.
8. Cover the baking dish with aluminum foil and bake for 40-45 minutes, or until the pudding is set but still jiggly in the center.
9. Remove the ramekins from the baking dish and let them cool to room temperature.
10. Once cooled, transfer the ramekins to the refrigerator and chill for at least 2 hours, or until the pudding is completely set.
11. To serve, run a knife around the edge of each ramekin and invert onto a plate. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 325°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 290
Fat: 13g
Carbohydrates: 37g
Protein: 7g
Sodium: 120mg
Sugar: 32g
Substitutions for ingredients:
- Mizuame syrup can be substituted with corn syrup or honey.
- Whole milk can be substituted with low-fat or skim milk.
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with brown sugar or honey.
- Vanilla extract can be substituted with other flavorings such as almond or coconut extract.
Variations:
- Add matcha powder for a green tea mizuame pudding.
- Add cocoa powder for a chocolate mizuame pudding.
- Top with fresh fruit or whipped cream for added flavor and texture.
Tips and Tricks:
- Be sure to strain the mixture through a fine mesh strainer to remove any lumps or impurities.
- To prevent the pudding from cracking, be sure to cover the baking dish with aluminum foil before baking.
- For a smoother texture, blend the mixture in a blender or with an immersion blender before pouring into the ramekins.
Storage Instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the pudding in a microwave-safe dish and heat in 30-second intervals until warmed through.
Presentation Ideas:
Serve the pudding in individual ramekins or custard cups for an elegant presentation.
Garnishes:
Top with fresh fruit, whipped cream, or a drizzle of mizuame syrup for added flavor and texture.
Pairings:
Serve with a cup of hot tea or coffee for a comforting dessert.
Suggested Side Dishes:
No side dishes needed.
Troubleshooting Advice:
- If the pudding cracks while baking, it may be overcooked or the water in the baking dish may have evaporated. Be sure to check the water level and adjust the baking time accordingly.
- If the pudding is too runny, it may not have baked long enough. Return to the oven and bake for an additional 5-10 minutes.
Food Safety Advice:
Be sure to store leftover pudding in the refrigerator and consume within 3 days.
Food History:
Mizuame is a traditional Japanese sweetener made from rice or barley. It has been used in Japanese cuisine for centuries and is often used in desserts such as mochi and wagashi.
Flavor Profiles:
Mizuame pudding has a sweet and creamy flavor with a subtle hint of the mizuame syrup.
Serving Suggestions:
Serve chilled for a refreshing dessert after a meal.
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Region: Japanese