Morozoff’s quality Custard Puddings.
Read about the secret to their delicious taste.
In 1962, a coffee shop called Morozoff Nisseki Shop opened not far from Tokyo’s Ginza district.
The original pudding that appeared on the menu of this shop was the forerunner of today’s Morozoff Custard Pudding.
In the beginning, we baked the puddings in ceramic pots.
Unlike other, regular puddings of the time, our large, soft puddings proved very popular with customers, but because we made them by hand, we could only make a few dozen a day.
Our Custard Puddings contain only the finest milk, eggs, sugar, and vanilla flavoring, nothing else.
Completely free of preservatives, they are slowly steam-baked, allowing the eggs to set naturally. This is Morozoff’s secret recipe, which has not changed since it was first launched.
Eggs and fresh milk that have been handled with meticulous hygiene controls.
The ideal balance of these two ingredients is the most important key to achieving the delicious flavor of our Custard Puddings.
The custard is slowly steamed as it bakes. Not too hard, and not too soft … Creating that exquisite hallmark “softness.” That smooth texture that melts the moment you put it in your mouth is the result of that “softness,” and it also leads to the delicious flavor.
It is there, in that texture, that you will find the hidden secrets and quality that create the delicious flavor.