To produce bean curd pudding which is a pudding-like food, having good texture and taste and capable of eating without anxiety even by a person having egg allergy, hypertension, arteriosclerosis, etc., by mixing water with soybean protein, milks and a thickening polysaccharide and/or a bean curd coagulating agent and heating the mixture and cooling the heated mixture.

A heat-treated raw material mixture 3 (a mixture obtained by mixing water with soybean protein, milks and a thickening polysaccharide and/or a bean curd coagulating agent and heating the mixture) is superposed on a caramel layer 2 formed by adding a caramel solution to a conventional cup-like container 1 and an opening part of the container 1 is sealed by a conventional sheet 5 made of a plastic and the container is subjected to treatment with hot water and cooled to produce the objective bean curd pudding housed in a cup-like container.