Purin (Japanese Custard Pudding)
Equipment
Ingredients
Custard
milk
600 ml
eggs
3 piece
granulated sugar
120 g
Caramel Sauce
granulated sugar
90 g
water
22 ml
hot water
22 ml
Instructions
Make the caramel base
Combine granulated sugar and water in a pot over medium heat, boiling until golden brown without stirring.
Add hot water to caramel
Turn off heat, carefully add hot water and swirl to combine.
Divide caramel into cups
Divide the caramel evenly among heat-resistant cups and set aside.
Prepare egg mixture
Crack eggs into a bowl, whisk gently, then add granulated sugar and mix until combined.
Heat the milk
Heat milk to 50-60°C.
Combine milk and egg mixture
Gradually pour the warm milk into the egg mixture in 3-4 batches, stirring well after each addition.
Strain and portion custard
Strain the custard mixture through a sieve and pour evenly into the prepared cups.
Set up steamer
Line a pot with a clean kitchen towel, arrange the cups inside, and pour in water until it reaches halfway up the sides of the cups.
Steam the purin
Cover with a lid and bring to a gentle simmer over medium heat. Once simmering, reduce to very low heat and steam for 30 minutes.
Cool and chill
Remove from heat, let cool to room temperature, and chill in the fridge overnight.
Loosen caramel
Dip the bottom of each cup in warm water (50–60°C) for 30-60 seconds to loosen the caramel.
Release edges
Gently run a toothpick around the inside rim of the cup to release the edges.
Unmould the purin
Place a plate on top, invert, and unmould.
Original recipe
Storage
Best consumed within 2 days. Keep covered to avoid absorbing fridge odors.
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