With the mascarpone cheese and bittersweet caramel, this Italian pudding is super rich and creamy! It's so easy to make, with few ingredients and just a few steps.
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Italian-Style Pudding (Japanese Convenience Store Style)
Actually, this dessert was a request from an Italian friend who is familiar with Japan. Apparently, Italian-style pudding has become quite popular in Japanese convenience stores, and they asked me to try making it! It’s funny, though—I’ve never actually seen this kind of pudding in Italy…
So, this recipe is for Japan’s version of “Italian Pudding”—a unique twist you can find in convenience stores across Japan! ✨
Just like a regular custard, this recipe is incredibly simple—just mix the ingredients together. The pudding sets firm, so you can bake it in a loaf pan or cake pan, then cut it into slices. Once baked, the rich flavors of fresh cream and mascarpone blend perfectly with the bitterness of the caramel, creating a unique taste that’s different from traditional pudding.
How to Make It
Preparation
Preheat the oven to 140°C (284°F) about 10 minutes before baking, and prepare hot water for the water bath.
Caramel
Place granulated sugar in a saucepan and heat over medium heat.
Once the granulated sugar has melted and turned transparent, allow it to brown. Tilt the pan to ensure the sugar melts evenly.
The sugar will start to foam, and after the foam disappears, it will gradually darken and begin to release a little smoke. Once this happens, remove the pan from the heat. Be aware that the caramel will continue to darken even after removing it from the heat, so watch carefully until it reaches a deep caramel color, then quickly add hot water. (Be cautious when adding water, as the caramel may splatter around!)
Let the caramel cool slightly, then pour it into the mold. Allow it to cool to room temperature before adding the custard mixture.
Custard Mixture
Combine the mascarpone cheese and granulated sugar, then mix with a rubber spatula until smooth.
Add the eggs one at a time, mixing well with a whisk after each addition.
Add the milk and heavy cream, and mix well.
Strain the custard mixture once, then pour it into the mold with the caramel.
Prepare a larger baking tray and place the loaf pan inside. Pour hot water into the tray and bake in a 140°C (284°F) oven for about 1 hour using a water bath.
To check if the pudding is done, gently shake it—if the surface wobbles evenly and feels firm to the touch, it’s cooked through.
Allow the pudding to cool to room temperature, then refrigerate it to chill thoroughly.
Carefully run a knife along the sides of the mold, making sure to cut down to the caramel layer, to separate the custard from the pan.
Place a plate on top of the pudding, then flip it over to release the pudding onto the plate. Your Italian-style pudding is ready to enjoy!
Italian Pudding
- Total Time: 1 hour 30 minutes
- Yield: 10 people (1x8inch loaf pan) 1x
Description
With the mascarpone cheese and bittersweet caramel, this Italian pudding is super rich and creamy! It's so easy to make, with few ingredients and just a few steps.
Ingredients
Caramel
- 60 g granulated sugar
- 1 tbsp hot water
Pudding
- 100 g mascarpone
- 80 g granulated sugar
- 3 eggs
- 100 ml milk
- 100 ml heavy cream
Instructions
- Preheat the oven to 280°F (140°C).
Caramel
- Heat the sugar in a saucepan over low heat, stirring constantly, until sugar is melted and golden brown.
- Remove from heat and let boiling subside. Carefully stir 1 tablespoon water into caramel.
- *Be careful when you add the hot water. The caramel may spit!
- Pour the caramel into the pound cake mold and spread evenly.
Pudding
- In a large bowl, combine the mascarpone and the sugar.
- Add the eggs, one at a time, beating after each addition.
- Add the milk and heavy cream, stir until incorporated.
- Strain the mixture and pour into prepared pan. Place baking pan onto oven rack. Set loaf pan in center of baking pan. Pour hot water into bottom of round baking pan.
- Bake at 280°F (140°C) for 1 hour.
- To serve, carefully invert on serving plate with edges when completely cool.
Notes
This recipe makes 1 loaf (8inch), about 10 slices.
- Prep Time: 30 minutes
- Inactive Time: 0 hours
- Cook Time: 1 hours
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 grams
- Calories: 159
- Sugar: 15
- Sodium: 73
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 3
- Cholesterol: 82
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