Japanese Desserts: The Best Desserts from Japanese Cuisine by Rachael Rayner

Author:Rachael Rayner [Rayner, Rachael]
Language: eng
Format: epub
Published: 2019-11-25T23:00:00+00:00

Japanese Caramel Custard Pudding (Purin)

This is a very popular Japanese dessert recipe. The purin is a creamy, smooth custard pair with a caramel sauce that is slightly bitter. Everyone will love the pudding.

Time: 60 Minutes | Servings: 5

Ingredients

Caramel sauce

30g sugar

2 tbsp water

Pudding

320g whole milk

80g heavy cream

2 whole eggs (large)

1 egg yolk (large)

Tbsp vanilla extract

Method

Preheat your oven to 3000F. Then prepare 5 glass jars

For caramel

1. Combine 1 tbsp water and sugar in a saucepan then cook while stirring with a wooden spoon over medium heat. Cook until sugar forms clumps but melts to a sauce, dark amber in color.

2. Add the remaining water to the sauce then divide among the glass jars.

3. Boil a kettle of water.

4. For pudding

5. Whisk egg yolk and eggs in a medium bowl until light foam starts to form then set aside.

6. Combine heavy cream, milk, and sugar in a saucepan. Cook over medium heat until sugar melts. Stir often.

7. Add the milk mixture gradually to the yolk mixture. Whisk continuously.

8. Pour the mixture to a measuring cup (large) through a sieve then remove bubbles using a piece of parchment paper.

9. Divide the mixture among the glass jars evenly.

10. Meanwhile, prepare a water bath.

11. Place the glass jars on a roasting pan then pour the boiling water to the pan. Make sure it's halfway the jars.

12. Bake for about 35 Minutes until purin slightly puffs on top but jiggling in the center.

13. Place the jars on the fridge cooling rack until cold then cover with a plastic wrap for 3 days.

14. Serve.

Nutritional Information

Calories: 190

Fat: 9g

Protein: 3g

Carbs: 26g

Sodium: 35mg

Potassium: 100mg

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