Konnichiwa!
I recently started hiking in the mountains for my health.
It’s been fun and I am very into the activity.
Since Francis gets bored because of fewer shooting opportunities,
my friend Ai-san from Ai's Munchies took him to a special pudding making tour.
Good for you, Francis!
Look at this!
This rich custard pudding uses plenty of egg yolk.
It's called "Happy Pudding."
This scrumptious dessert uses the exclusive eggs produced with great care.
No food preservatives and additives are used
so you can fully enjoy the taste of the pudding.
This pudding was originally made for the dessert menu of the Kushi-katsu restaurant at Nakameguro.
It became so popular,
so they opened this "Happy Pudding Mahakara” right next door.
Today, we can see them make it!
Wow! It doesn’t break if you prick it with toothpicks!
The egg yolks have really strong elasticity!
They are using good fresh eggs from a poultry farm in the Hyogo prefecture
so the egg whites are nice and firm!
Now we're making the pudding mixture with these eggs!
Divide the egg yolks and the egg whites,
and you only put the egg yolks in a bowl.
This creates 60 puddings!
Mix it until it gets slightly white, for about 5 minutes.
You can see how the colour changes as you mix it by hand.
And you will be able to savour the taste of the nice rich egg.
Now, in a large pot, combine the milk, heavy cream and sugar.
Turn on the burner and thoroughly mix to dissolve the sugar.
Check the temperature.
Add it slowly to the beaten eggs.
Careful! If the temperature is too high,
the egg mixture becomes an omelette,
too low, you lose the richness of the taste;
so the best temperature would be 64 °C (147 °F)!
Filtering the egg mixture makes it nice and smooth.
Put it into the dispenser.
Pour the mixture into the custard cups with caramel sauce.
You need to operate it manually
so a few skills are required to distribute the mixture evenly.
Adjust the amount of each pudding with a spoon.
Remove the foam on the surface.
Cover the cups with a sheet of aluminum foil.
Then, fasten the foil with a net.
This will help to keep the surface from drying out.
Now, you are going to steam about 115 cups of pudding!
Put the puddings into the pre-heated CONVECTION oven
and steam them for about one hour at low temperature.
The puddings become beautifully smooth
and you can feel the richness of the egg yolk.
You can even keep them refrigerated preservative-free.
Now, the deliciously steamed pudding is ready.
Let it sit to cool and chill the pudding in the fridge.
Now the final stage!
Put the lids on, and wrap with the paper and elastic.
So it's time to eat the fresh pudding!
It's so beautiful! The colour is so beautiful!
Very deep yellow of the special egg yolk!
Itadakimasu!
Using plenty of the egg yolk makes the pudding extra-rich!
To produce the high-quality eggs,
the chicken breed, food, drinking water are carefully selected,
and the living environment, egg-collecting period, and egg freshness are strictly managed.
Mmmmmm.
I wanna taste! I wanna taste too!
A wonderful balance between the sweetness of the pudding and the bitterness of the caramel!
It is so rich, but not too sweet! So I can eat more!
Last comment, Ai. Make it quick!
It’s not only delicious! It just makes you SUPER HAPPY! And big smile!
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