I tried and compared the two, "Konya kurabete custard pudding" and "Old-fashioned hard egg pudding" that I found at Ministop's chilled sweets corner. Recently, "hardened pudding" is popular, but which one is really delicious?

Ministop's now pudding and old pudding

The size is the same, and the price is 150 yen (tax included). In appearance, "now pudding" is fair, and "old pudding" has a darker egg color. Both have caramel sauce on the bottom of the cup.

I tried to compare

Melting custard pudding now

A creamy texture that melts like custard. Even so, the moment you eat it, it has an exquisite hardness that makes you feel like a pudding.


Another feature is that the creaminess is more pronounced than the egg flavor. The sweetness is modest, and it has a moderately elegant taste when combined with caramel sauce.

Old-fashioned hard egg pudding

Firmly "eaten" firmness, densely packed and rich taste. It is a finish that makes you feel the volume with plenty of egg richness.



When combined with caramel sauce, the bitterness, fragrance, and sweetness deepen and become even richer. It's not a big size, but if you eat one, you'll be satisfied with your sweet cravings.

Which one is better?

I think it depends on the person who likes it, but I feel that the recent "hardening pudding boom" is a return because it has passed through the mellow "now pudding". Compared to eating, you will be surprised at the sophistication of "Ima Pudding". Of course, "old pudding" is also delicious, but when "now pudding" appeared in the world where pudding is the only one, it would have had a strong impact.


Even if you have the opportunity to eat each, it's hard to see them in front of you at the same time. If you buy two Ministops, it costs 300 yen, so why not try and compare them while thinking about the history of pudding.