Description
Experience the creamy, custardy delight of Purin, Japan’s answer to caramel custard, topped with a bittersweet caramel sauce.
Ingredients
For the Caramel
- 30g extra sugar (for the caramel) (Cook until golden and avoid stirring to prevent crystallization.)
For the Custard
- 2 large eggs (Use the freshest you can for best flavor.)
- 250ml whole milk (Use whole; low-fat does not work as well.)
- 50g sugar (This will be dissolved in the warm milk.)
- 1 tsp vanilla extract (Add to the custard for flavor.)
Instructions
Caramel Preparation
- Pour 30g of sugar into a small pan. Heat gently, without stirring, until it turns dark brown.
- Immediately pour the caramel into pudding cups or ramekins.
Custard Preparation
- Whisk the eggs gently until combined, but do not beat them hard.
- Warm the milk with 50g of sugar, stirring until dissolved.
- Slowly pour the hot milk into the eggs, whisking constantly.
- Add the vanilla extract and strain the mixture into a jug.
- Pour the custard mixture into the caramel-lined cups.
Baking
- Place the cups in a baking dish and add hot water halfway up the sides of the cups.
- Bake at 150°C for 35-40 minutes until the middles jiggle gently.
Cooling and Serving
- Let them cool and refrigerate for a few hours.
- Run a butter knife around the edge and flip onto a plate to serve.
Notes
For a smooth texture, always strain the custard mix before pouring. Bake low and slow to avoid bubbles and an overcooked texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Japanese