Inspired by Japanese-style chilled milk pudding, this gentle custard combines milk, eggs, and melted marshmallows for a sweet, creamy dessert. A simple caramel sauce adds a pleasant bittersweet finish. Serve the pudding directly from small dessert dishes: its final firmness can vary with the marshmallows used, so it is not intended for unmolding.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: Approximately 20 to 30 minutes
• Total Time: Approximately 4 hours 45 minutes, including at least 4 hours of chilling
• Servings: Approximately 8 to 10 small dessert dishes
• Difficulty: Intermediate (3/5)
• Cost: Economical ($$/$$$$$)
• Region/Ethnic Origin: Japanese-inspired milk pudding

Ingredients

Marshmallow pudding

• 2 1/2 cups whole milk
• 8 large eggs
• 10 1/2 ounces plain marshmallows

Caramel sauce

• 1/2 cup granulated sugar
• 2 tablespoons water
• 2 tablespoons boiling water, for loosening the caramel

Instructions

Prepare the pudding

1. Arrange 8 to 10 clean, heat-safe dessert dishes or ramekins on a tray. Set a fine-mesh strainer over a heatproof bowl.
2. Whisk the eggs in a separate bowl until evenly combined, without incorporating excessive air.
3. Combine the milk and marshmallows in a heavy saucepan. Warm over medium-low heat, stirring frequently, until the marshmallows melt and the mixture is smooth. Do not allow it to boil.
4. Slowly whisk a little of the warm milk mixture into the eggs to temper them. Continue adding the warm mixture gradually, whisking constantly.
5. Return the combined mixture to a clean, heavy saucepan. Cook over low heat, stirring constantly and scraping the bottom and sides, until the entire custard reaches at least 160°F (71°C) on an instant-read thermometer. Avoid boiling or overheating, which can curdle the eggs.
6. Immediately strain the cooked custard into the heatproof bowl, then divide among the dessert dishes. Cool promptly in a shallow ice bath, keeping water out of the custard. Cover and refrigerate at 40°F (4°C) or colder for at least 4 hours, preferably overnight.

Make the caramel sauce

7. Place the sugar and 2 tablespoons water in a small, heavy saucepan. Heat over medium heat until the sugar dissolves and turns amber, swirling the pan gently as needed. Do not touch or taste the hot caramel.
8. Remove the pan from the heat. Carefully add the 2 tablespoons boiling water a little at a time, standing back because the caramel will bubble and steam vigorously. Stir with a heatproof utensil until smooth. Let cool, then refrigerate.
9. Drizzle a little cooled caramel sauce over each chilled pudding just before serving.

Cook’s Notes

Marshmallows vary in gelatin and sugar content, so the finished pudding may be softly set rather than firm enough to invert. Serve it in its dish. Use a food thermometer to confirm that the egg mixture reaches 160°F throughout. Do not pour hot custard into a reused milk carton: choose clean food-safe dishes instead. Refrigerate promptly and keep chilled until serving. The dessert has not been independently kitchen-tested with every marshmallow brand.