Classic Japanese Custard Pudding (Retro Café Style)

A classic Japanese custard pudding inspired by retro Showa-era cafés—slightly firm, gently sweet, and finished with bittersweet caramel for a comforting, nostalgic dessert.

Jump to Recipe

About This Recipe

Japanese custard pudding is a gently flavored dessert made from simple ingredients: eggs, milk, and sugar.
Its appeal lies in the smooth, silky texture, the mellow richness of eggs and milk that unfolds the moment it touches your tongue, and the lightly bitter aroma of caramel.
This careful balance of flavors and textures is a defining feature of Japanese pudding.

While there are many styles of pudding in Japan, the one featured here is a slightly firm, retro, and classic pudding once enjoyed in Showa-era cafés.
In recent years, renewed interest in traditional café culture and the nostalgic atmosphere of the Showa period has brought these old-fashioned puddings back into the spotlight.
When you slide in a spoon, you feel a gentle bounce, yet it softly loosens and melts as you eat—this unique texture is part of its charm.

This firmer style of pudding was also a familiar homemade treat in Japanese households, carefully prepared by mothers using ovens or steamers.
They took care not to over-whip the eggs and watched the heat closely to prevent overcooking.
Within this process lived a quiet thoughtfulness on the part of the maker.

In this recipe, the eggs are mixed gently to avoid incorporating excess air, then cooked slowly in a water bath.
This method aims to create the clean cross-section and satisfying firmness characteristic of Showa-style café pudding.
The sweetness is kept restrained, allowing the natural richness of eggs and milk to shine, while a slightly bittersweet caramel adds depth with every bite.

Though modest in appearance, a single spoonful has a way of calming the mind and easing the spirit.
Perhaps this is the “comforting deliciousness” that has made pudding a beloved homemade treat in Japan for generations.
We invite you to enjoy this warm, nostalgic pudding—like one savored in a Showa-era Japanese café—slowly and at home.

 

The Story Behind This Recipe

In Japan, designs and products inspired by the popular culture of the Showa era have become very popular. Interestingly, they’re especially beloved by younger generations who didn’t actually grow up in that time, who find them cute and “emo” (nostalgically emotional).

The Showa era (1926–1989) was a time of remarkable growth and optimism, as Japan rapidly rebuilt and experienced a booming economy after World War II. This sense of excitement and style is reflected in the designs and products of the era, giving them a lively, charming feel.

While Showa retro items might be seen as unsophisticated in some ways, they also capture a sense of warmth and human touch that can feel missing in today’s digital world. In a modern era dominated by smartphones and technology, the analog, human-centered warmth of these designs stands out as refreshing and authentic — something that resonates deeply with younger generations who are increasingly drawn to “the real thing.”

It’s not just the goods and designs of the Showa era that are experiencing a revival. Showa-era pop music, known as Showa Kayou, has also become very popular again — not just among Japanese fans, but among people from overseas as well. It’s common to see foreign tourists browsing for Showa Kayou records in music shops in places like Shibuya.

 

Ingredients (Serves 4)

 

Instructions

1		Make the caramel sauce. Add the granulated sugar and water to a frying pan. Once the sugar is evenly moistened, place the pan over heat.
2		Bring to a boil and continue heating as the large bubbles become smaller, steam begins to rise, and the color gradually deepens. Tip When making caramel, stirring before it begins to color can cause the sugar to crystallize. Do not touch the caramel; instead, gently swirl the pan to distribute the heat. Once the caramel starts to color, it darkens very quickly. Remove it from the heat just before your desired color, keeping in mind that residual heat will continue to cook it. Watch closely and aim for a deep caramel color. The flavor of caramel depends on how dark it is cooked. Stopping too early results in a caramel that is overly sweet. Allowing it to reach a deep brown creates a pleasant bitterness, which enhances the overall flavor of the pudding.
3		Carefully add the boiling water, return to the heat, and bring back to a boil. Stir to combine, then pour the caramel sauce into the pudding cups and let cool. Tip Caramel hardens as it cools, so be sure to pour it into the pudding cups while it is still hot.
4		Prepare the custard mixture. Crack the eggs into a bowl and gently loosen them. Add the granulated sugar (25 g) and mix well. Tip Eggs easily trap air. Whisking too vigorously creates bubbles, which can set during baking and cause holes in the custard. Press the whisk against the bottom of the bowl and move it gently from side to side to break up the egg whites without incorporating air. If eggs are left sitting with sugar unmixed, the sugar draws moisture from the yolks and can cause lumps. Mix immediately after adding the sugar. The sugar is divided between the eggs and milk. Sugar helps slow protein coagulation, so adding half to the eggs helps prevent curdling when the warm milk is added. Adding sugar to the milk also helps prevent a skin from forming on the surface.
5		Add the milk, remaining granulated sugar (25 g), and vanilla paste to a saucepan and heat gently. Tip When combining with the eggs, milk that is too hot can increase the risk of bubbles and air pockets forming in the custard during baking, while milk below 122°F (50°C) may not fully dissolve the sugar. If using a thermometer, aim for around 122°F (50°C). Without one, the milk should feel slightly hotter than bath water.
6		Gradually add (5) to (4), pouring slowly while mixing. Tip Adding the milk all at once can cause the eggs to curdle. Add it in several batches, mixing gently each time while avoiding incorporating air, and make sure the sugar dissolves completely.
7		Strain the mixture. Tip Straining removes any lumps and helps achieve a smooth texture.
8		Pour the custard mixture into the pudding cups containing the caramel, then cover each cup with aluminum foil. Tip Pour slowly to avoid introducing bubbles. If bubbles appear on the surface, remove them with a kitchen torch or a food-safe alcohol spray for a cleaner finish.
9		Line a tray with a kitchen towel, place the pudding cups on top, and pour in hot water for the water bath. Tip Lining the tray prevents the cups from shifting and softens the heat. If a towel is not available, use a thick layer of paper towels instead. If the water is too cool, steam will not form; if too hot, bubbles are more likely to appear in the custard. Use water at about 122–140°F (50–60°C), filling the tray to about halfway up the sides of the cups, and cook gently with steam.
10		Bake in a preheated 300°F (150°C) oven for 25–35 minutes. Let cool to room temperature, then refrigerate. Tip The pudding is done when it is fully set but still jiggles gently when shaken. Keep in mind that residual heat will continue to cook it. For a smoother texture, heat-resistant glass containers are recommended, as they conduct heat more gently. For a firmer texture, slightly increase the water bath temperature or extend the baking time. Since ceramic and metal conduct heat more quickly, monitor closely to avoid overcooking.
11		Enjoy♪

 

Recipe Video: Watch How It’s Made

 

Top Spots in Japan We Recommend — Marusou 丸惣

Let me introduce Marusou (丸惣), a retro Showa-style diner and izakaya located under the elevated tracks at Shin-Kiba Station in Tokyo.

The interior is steeped in Showa-era nostalgia, with Showa Kayou (Showa-era pop music) playing in the background, creating an authentic Showa vibe.

The staff are elderly grandpas and grandmas, giving the place a warm, homey atmosphere. The dishes served here are reminiscent of home-cooked meals from that time.

Everything is delicious and reasonably priced, but the fish dishes are especially recommended.

Since the staff are elderly and don’t speak much English, you simply pick up the dishes you want from the counter and pay at the end—no need to worry if you don’t speak Japanese.

This is a lively, local spot that’s always bustling and loved by the neighborhood. It’s a true Showa-era gem!

Marusou 丸惣
Google map