Desserts

This is my go-to recipe of Japanese flan, caramel custard pudding. It’s smooth, soft and giggly texture inside. If you have a large frying pan / saucepan and a tight fitting lid, you must try this easy Japanese flan! You will love this melt-in-your-mouth texture with whipped cream and want to make them again and again.

While many of flan recipes take oven baked method, Japanese flan is commonly made by steaming. Oven-baked one seems easier than steaming, though I always messed up my flan cooked in the oven. Every time it turned to be over-baked with many bubbles inside or under-baked that was still runny. I’d never made perfect flan just like the picture of recipes I followed. I think that flan is one of those dessert easily affected by slight oven temperature differences of each household. After all, I changed the direction to steaming method. Then I finally made my ideal flan without any failure. And it’s extremely silky.

Tips for Japanese flan (caramel custard)

There are 2 tips to make this Japanese flan below. First one is the most important step to create silky texture. The sieve must be fine mesh that you normally use to sift flour. And the second one is an essential equipment. If there are spaces between a pan and a lid, the egg mixture will take unknown time to be cooked.

• Strain egg mixture 3 times with a fine mesh sieve
• Use a tight fitting lid

The powdered sugar is optional ingredient to dress up. I just imitated my favorite flan from a local confectionery shop. But you can’t miss the whipped cream on top. Because it’s a great combination with the creamy flan!

If you like glass dessert, also check out my Coffee jelly and Strawberry dango.

Inspired by Oryorimatome

5 from 2 votes

Japanese Flan (Caramel Custard)

Author Matcha and Tofu

Servings: 4

Ingredients

Custard

• 3 egg
• 5 tbsp (75 g / 2.6 oz) granulated sugar
• 2 cup (500 ml / 17 fl oz) whole milk
• 1/2 tsp vanilla extract Optional

Caramel

• 5 tbsp (75 g / 2.6 oz) granulated sugar
• 2 tbsp water

Topping

• 100 ml (3.4 fl oz) heavy cream / whipping cream

Instructions

Caramel

• Place the 5 tablespoons of sugar and 1 tablespoon of water in a small saucepan over medium heat. Cook and gently swirl the saucepan occasionally until the sugar evenly golden brown. 
• Remove from the heat, then tilt the saucepan and add 1 tbsp of water. It may splatter on you, so please be careful. Oven mitts may protect your hands. Then quickly swirl the caramel and pour into individual serving cups (heat-proof) or ramekins. Set aside. 

Custard

• Pour the milk and the 5 tablespoons of sugar in another small saucepan and bring to simmer. Stir with a spoon, and as soon as the sugar dissolved, remove from the heat. 
• Beat the eggs in a large bowl and pour the milk little by little while constantly stirring with a hand whisk. Then add the vanilla extract and mix.  
• Strain the egg mixture with a fine mesh sieve 3 times. Scrap off the bottom of the sieve if needed.
• Pour the egg mixture in the cups filled with the caramel. 
• Boil plenty of water for a water bath in the kettle or on the stove.
• While boiling water, tightly cover the individual cups with aluminum foil. Then place the cups in a large frying pan / saucepan. 
• Once the water boiled, gently pour into the pan filled with the cups until the hot water covered a half the height of the cups.
• Put on a tight fitting lid and cook on low heat for 15 minutes. Then turn off the heat and leave it for another 15 minutes with the lid on. Throughout the steaming process, don't open the lid. 
• Open the lid and the aluminum foil. Slightly tilt the flan. If it's not runny, your flan is done. It's extremely hot, so protect your hands with oven mitts or a towel. Let it cool to room temperature. 

Topping

• While letting them cool down, beat the heavy cream until soft peaks. Once the flan cooled, pour the whipped cream on top and put them in the fridge for at least 3 hours and serve within 2 days.

This is the ultimate Japanese ice cream for those who love anko, red bean paste. I only used red bean paste to make the ice cream sweeter. It turns out good with the just right sweetness. The flavorsome ice cream comes together with only 3 ingredients.

Anko, red bean paste is core of Asian ingredient for traditional dessert. But this ice cream is a more friendly taste for all who have different backgrounds of food culture.

The texture of the ice cream is not sherbet type. It is rich, creamy and airy, made with heavy cream and eggs. Enjoy the refreshing summer dessert or even all year round.

What is Anko, red bean paste?

Behind the name

Anko is also called sweet red bean paste, red bean jam, or adzuki bean paste in English. If you write using Kanji, Chinese characters “Anko”, it’s 餡 (An) and 子 (Ko) in Japanese. In China, 餡 (An) refers fillings wrapped in dumplings or buns such as meat, vegetables and bean paste. On the other hands, An in Japan has a broader meaning, referring foods which have thick, chewy or syrupy texture. Besides, it hasn’t to be inside of something. If the kanji character pairing with 子 (Ko), it means the general term of sweet bean paste. 子 (Ko) meaning itself is children. But why Ko became a part of Kanji character of 餡子 (Anko) clearly hasn’t been revealed in the history.

Ingredients of Anko red bean paste

There is variety of beans to make Anko. But if you say Anko in Japan, most of people imagine red bean paste. Because red bean paste is most commonly used in a wide range of confectionery. Generally, people make red bean paste with red mung beans and about the same amount or even more of sugar. Therefore, it’s like a jam and that’s why it gives a long expiration date. To make red bean paste, if I say shortly, boil and mash (if it’s mashed type) or sieve (if it’s smooth type), then add sugar. I have made red bean paste from scratch though, it requires a lot of work and takes an almost whole day. The mashed type has husk of beans and smooth type is without them. It’s really up to you which type of paste you are going to use for the recipe.

Here in Tokyo, cherry blossoms are in full bloom. It’s the beginning of April now. I just thought the color of the anko red bean paste ice cream is just like a cherry blossoms. They have pale pink and slightly dark in color. Enjoy this beauty as your treat at the end of the spring.

If you’re interested in Asian-inspired dessert, also check my Dorayaki with ice cream filling and Chocolate Mochi ice cream.

Disclaimer: Consuming raw eggs have a risk of salmonella infection and it may increase your risk of foodborne illness. Raw eggs is not advisable for young children, older adults, expectant mothers, and people with weakened immune systems.

Reference: Origin of kanji characters of Anko (Japanese).

Anko Red Bean Paste Ice Cream

Author Matcha and Tofu

Servings: 4 servings

Ingredients

• 300 g (10.5 oz / cup 1) sweet red bean paste choose your favorite red bean paste type (mashed or smooth). I used mashed one.
• 300 ml (10 fl oz) heavy cream (double cream)
• 2 egg

Instructions

• Separate the egg whites and egg yolks in each bowl. Egg whites should be placed in a large, completely clean and grease-free bowl. 
• Beat the egg white with an electric mixer on high speed until soft peaks. Then decrease the speed to low and keep mixing until shiny stiff peaks. Set aside.
• Place the heavy cream in a separate large bowl and beat until firm peaks with the same electric mixer. You don't need to clean the mixer. Set aside.
• Beat the egg yolks with the same electric mixer until slightly white and foamy. Again, you don't need to clean the mixer.
• Add the red bean paste and the egg yolk mixture to the whipped cream, then mix with a lubber spatula until well blended.
• Fold the mixture into the egg white foams and gently mix with the lubber spatula until well blended. 
• Transfer the mixture to a container and place in the freezer until ready to serve.

Simple dessert dark chocolate terrine recipe which calls for no butter. Instead, mascarpone cheese infuses extra rich taste in flavor. It’s not required to beat egg whites. For me, it’s the best and easy decadent chocolate terrine ever.

Apparently making dessert terrine is still on trend around food bloggers / food instagrammers in Japan. There are cheesecake terrine, matcha terrine and chocolate terrine out there on the web. It was appealing enough for me to try another dessert terrine recipe. (I posted Easy cheesecake terrine before.)

Basic ingredients of chocolate terrine are chocolate, butter, egg, sugar and flour. Mostly it’s made of loads of chocolate and butter. It sounds really make sense as a chocolate cake recipe. But I felt that lots of fat in butter might cause an upset stomach. So I decided to make chocolate terrine without butter. I started looking for a substitute for the first step. Then I reached this Japanese page saying mascarpone cheese works great with sponge cake as a substitute for butter. It convinced me that I can use mascarpone cheese for cake. Then I also found the chocolate cake recipe using mascarpone cheese, which is where I was most inspired to the recipe on this post. Just in case, butter contains 96 g of total fat per 112 g, whereas mascarpone cheese contains 52 g for the same grams, according to Nutritonix. I don’t pursuit healthiness in chocolate cake, though it’s just as good as butter used one but lower in calories. Besides, this chocolate mascarpone terrine is rich, creamy and incredibly delicious.

About recipe

I think it’s a sort of no-fail recipe. Because it’s very simple to make: melt chocolate, add cheese, eggs, sugar and flour, then bake. You don’t need to make meringue, just well blend the ingredients one by one over a water bath. It will take only 10 – 15 minutes before ready to bake. If I had to say tips, make sure not to go the hot water in the bowl with the mixture. Also, don’t replace the powdered sugar with the other type of sugar. Powdered sugar gives a delicate texture to the chocolate terrine.

Topping option

I recommend to serve the chocolate terrine with toppings. For example, fresh berries, berry sauce, whipped cream and vanilla ice cream. It’s really delicious as it is though, you might want to change the taste as you eat. In the photograph, I ate with homemade rhubarb sauce, which was really good!

You can enjoy both chilled and warmed chocolate terrine. There are completely different texture. If you like fondant au chocolat with gooey inside, I recommend you to reheat it a little in the microwave.

Enjoy a moment of indulgence with the dark chocolate terrine!

Disclaimer: the center of this cake is undercooked. Consuming raw or undercooked eggs have a risk of salmonella infection and it may increase your risk of foodborne illness. Raw or undercooked eggs is not advisable for young children, older adults, expectant mothers, and people with weakened immune systems.

4.4 from 7 votes

Dark Chocolate Terrine

Author Matcha and Tofu

Servings: 1 medium loaf pan

Ingredients

• 200 g (7 oz) baking / cooking semisweet chocolate cacao 60 -70%
• 250 g (8.8 oz) mascarpone cheese
• 4 egg
• 85 g (3 oz) (cup 2/3) powdered sugar
• 4 tbsp (30 g) plain white flour sub. gluten-free plain flour
• 1 tsp dark rum / whisky

Instructions

• Preheat the oven to 160 C / 325 F / gas mark 3. Line a loaf pan with parchment paper. I used a 8 x 4 inches (20 x 10 cm) loaf pan. Wrap the bottom of the pan with aluminum foil so water won't go in from a water bath if needed.
• Pour a few inches of water in a large sauce / frying pan and bring to boil for the water bath to melt the chocolate.
• Reduce the heat to simmer and set a heatproof bowl in the pan.
• Place the chocolate in the bowl and occasionally stir with a heatproof hand whisk until completely melted.
• Turn off the heat and add the mascarpone cheese and whisk until well blended.
• Add the eggs one at a time, whisking well after each addition.
• Add the sugar and whisk until the mixture became shinny. Then add the shifted flour and whisk until well blended.
• Boil plenty of water for the water bath for baking.
• Pour the mixture into the loaf pan and place in a baking tray. Fill the tray with a few inches of hot water for the water bath. Then bake for 30 minutes.
• Remove from the oven and water bath. Then let it cool down to room temperature. 
• Remove from the loaf pan and slice with a warmed knife, before serving.

Notes

• It can be kept in the fridge for 3 - 4 days.
• Disclaimer: the center of this cake is undercooked. Consuming raw or undercooked eggs have a risk of salmonella infection and it may increase your risk of foodborne illness. Raw or undercooked eggs is not advisable for young children, older adults, expectant mothers, and people with weakened immune systems.

It’s an easy apple hand pies recipe with store-bought puff pastry sheets. My apple pie is baking with pastry cream made from almond milk, placing under the diced apple. This almond pastry cream gives a rich and creamy taste into fruit flavor. So without topping with vanilla ice cream, it’s satisfying and super delicious as it is.

The apple pie which I grow up is always square shape rather than a whole round shape pie. My favorite was McDonald’s and my mother’s apple hand pies. Now I’m happy that my husband and daughter love my apple pie. Every time they found some apples left in the fridge, they ask me to make apple pies. Because they already knew I always keep a stock of puff pastry in my freezer. I’m busy. We are all busy. So let’s do this with store-bought puff pastry!

If you like the combination of flaky crust and pastry cream, then also check out my Crispy Sweet Potato Spring Rolls with Pastry Cream Dip.

Easy Apple Hand Pies

Author Matcha and Tofu

Servings: 8 pieces

Ingredients

• 4 store-bought puff pastry sheet I used 180 mm x 100 mm for 1 sheet
• 1 egg yolk
• 2 tsp water

Almond pastry cream

• 1 egg
• 4 plain white sugar
• 2 plain white flour
• 200 ml unsweetened almond milk

Apple filling

• 2-3 (400 g) apple
• 3 tbsp plain white sugar
• 1 tbsp unsweetened lemon juice
• 1 tsp cinnamon Powder

Instructions

• Take out the puff pastry from freezer.
• Make the pastry cream: place the egg, the sugar and the plain white flour in a small saucepan and whisk until well blended. Then gradually add the milk while whisking constantly over medium heat. Keep whisking vigorously until thickened.
• Remove from the heat and pour the pastry cream into a shallow plate and cover the surface with plastic wrap. Let it cool down to room temperature.
• Make the apple filling: Cut peeled and cored apples into diced. Place the diced apple, the sugar and the lemon juice in a saucepan / frying pan.
  
• Cook the apple over medium heat until apples are tender and mostly apple liquid is evaporated, stirring occasionally for about 15 minutes. Remove from the heat and mix the cinnamon Powder. Then transfer to a bowl and set aside.
  
• Place the puff pastry sheets on a floured work surface and cut into 16 squares / rectangles. Poke the dough with a fork on half of the sheets (8 sheets for the bottom). 
  
• Roll out the puff pastry sheets for the cover to be a little bit bigger than the sheets for the bottom. Make some slits in the middle of the sheets. 
  
• Preheat the oven to 220°C (425°F / gas mark 7).
• Transfer the bottom sheets onto a baking sheet lined with parchment paper. Put the pastry cream on the middle part of the bottom sheets. Then put the apple fillings in a mound. Cover the pies with the puff pastry sheet with slits. Press the edges with a fork.
  
• Beat egg yolk and 2 teaspoons water and brush with egg mixture on top of the pastry. Bake at 220°C (425°F / gas mark 7) for 20 minutes, then reduce heat to 180°C (350°F / gas mark 4) and bake an additional 20 minutes.