Japan has quite the offering of delicious pudding to be had on its convenience store racks, but what about making some at home?

You might not think it, but making some in the microwave might just be the way to do that!

We recently found a recipe for homemade microwavable pudding that is said to yield quite a tasty treat and replication of the quality pudding you find a convenience stores in Japan, and decided to give it a try.


2 tbsp Sugar

1 tsp Water (To dissolve sugar)

½ tsp Water (To cool down the caramel)

1 Egg

130 cc Milk

2 tbsp Sugar (For pudding)

The ingredients are actually the same as any other usual pudding recipe. By the way, if you add a few drops of vanilla extract to this, it adds even more flavor.

Now, let’s make a pudding for two!

First, add the 1 tablespoon of sugar and 1 teaspoon of water.

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Then, without a cover, put it in the microwave for one minute on 600W.

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If the color of the caramel is still light, let it heat up in there as needed 10-20 seconds at a time.

Once the caramel is done, add the 1/2 teaspoon of water to cool it down.

Now onto the pudding part.

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Break 1 egg in a bowl, mix until there are froth bubbles on the surface.

Make sure the white and yolk is well mixed.

Add 130 cc milk slowly, continue to mix. Add vanilla extract here if you are using it.

(c) grape Japan

(c) grape Japan

If you don’t like the froth, try smoothing it out with the mixer head.

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Add the pudding into the cup of caramel.

Without a cover, set the microwave at 600W again to cook for 2 minutes...but make sure to keep your eyes on it to avoid boiling the pudding liquid.

Once the surface starts to rise, stop the microwave to take it out.

Cover the top with saran wrap, then wrap the whole cup with a towel. Cook further with the residual heat for about 10 minutes to harden the pudding.

(c) grape Japan

(c) grape Japan

Put it in the fridge once it’s cooled down.

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When the pudding gets cold, it’s done! Flip it on a plate to serve.

The caramel was not hardened enough, and came out a bit liquidy this time.

However, the pudding itself had a very smooth texture, so we think it’s safe to say it was a success!

Another batch, however, didn’t turn out so well due to the overheating.

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Here’s how it looked right after being taken out of the microwave.

Unfortunately, we let the pudding boil while unattended during microwaving.

This is how it looked when we flipped it on a plate.

It seems that the key to success with this recipe is to keep your eyes on the pudding during the heating process!

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By - Mugi.