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No-Bake Rich Japanese Pumpkin Custard Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 75 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 2 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Gluten Free

Description

This No-Bake Rich Japanese Pumpkin Custard Pudding is a creamy, smooth dessert highlighting the naturally sweet kabocha pumpkin. With a luscious caramel sauce base and a delicate custard made from milk, cream, and gelatin, it sets without baking and offers a refreshing, authentic Japanese treat perfect for any season.

Ingredients

Scale

Caramel Sauce

  • 2 tbsp granulated sugar
  • 1 tbsp water
  • 1 tbsp hot water

Custard Pudding Mixture

  • 7 oz (about 200 g) kabocha (Japanese pumpkin)
  • 8 tbsp milk
  • 8 tbsp heavy cream
  • 1 1/2 tbsp granulated sugar
  • 2 tsp powdered gelatin

Optional Toppings

  • Whipped cream
  • Cinnamon powder
  • Fresh mint leaves

Instructions

  1. Make the caramel sauce: In a small frying pan, combine 2 tablespoons sugar and 1 tablespoon water. Heat over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber caramel color. Remove from heat immediately and carefully add 1 tablespoon hot water (be cautious as it may splatter). Swirl gently to combine, then pour the caramel evenly into the bottoms of your pudding cups.
  2. Prepare the pumpkin: Cut the kabocha pumpkin into smaller pieces. Microwave the pumpkin pieces for 2 minutes at 600W to soften slightly. Peel the skin off, then microwave again for about 4 minutes until the flesh is tender. Mash thoroughly until smooth, aiming for approximately 150 grams of mashed pumpkin.
  3. Make the custard pudding base: In a small saucepan, combine the mashed pumpkin, 8 tablespoons milk, 8 tablespoons heavy cream, and 1 1/2 tablespoons granulated sugar. Gently heat over medium while whisking until the mixture is warm but not boiling. Sprinkle 2 teaspoons powdered gelatin over the warm mixture and stir continuously until the gelatin fully dissolves.
  4. Strain & chill: Pour the custard mixture through a fine strainer into the prepared pudding cups over the caramel layer to ensure a silky smooth texture. Refrigerate for about 1 hour or until the custard sets firmly.
  5. Serve: Once set, optionally top the pudding with whipped cream, a dusting of cinnamon powder, and a fresh mint leaf for an elegant finish before serving.

Notes

  • Be careful when adding hot water to the caramel; it may splatter.
  • Ensure the custard mixture is warm but not boiling when adding gelatin to avoid clumping.
  • Straining the mixture helps achieve a smooth, pourable custard texture.
  • Chilling time may vary depending on refrigerator settings; ensure custard is fully firm before serving.
  • Substitute heavy cream with full-fat coconut milk for a dairy-free version (adjust flavor accordingly).

Find it online: https://recipes.mbeams.com/no-bake-rich-japanese-pumpkin-custard-pudding-recipe/