Japanese Purin Recipe

Ingredients

  • 2 eggs
  • 250ml milk
  • 3 tbsp. sugar

If you need caramel, mix 2 tbsp. sugar and 2 tbsp. water in a saucepan by tilting the pan. Simmer until the sauce is browned. (Do not mix with a spoon or the sugar will recrystallize.) Add 1 tbsp. water to stop hardening.

Instructions

1. Mix all ingredients in a spouted measuring cup or a bowl. Add vanilla extract if you prefer.
2. Strain through a strainer into the cups.
3. Cover with aluminum foil (or plastic wrap is ok).
4. Add water in the pan (just about a half-inch across the bottom of the cups).
5. Cover the pan and bring to a boil. When it becomes to a boil, turn down to low and cook for 10 minutes. Stop the heat (do not open the lid) and steam for 10 minutes with the remaining heat.
6. If you need caramel, you can put it on top then put in the fridge until cold.

 

Custard Pudding / Crème Caramel Recipe

Ingredients:

Caramel

  • 40g (1.4oz.) granulated sugar
  • 1 tbsp. water

Custard

  • 3 eggs
  • 300ml milk
  • 60g (2.1oz.) granulated sugar

Instructions

Caramel

  1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.) Pour the sauce into heat-resistant cups before it gets hard.

Custard

  1. Microwave the milk for 2 minutes just until warm. Add 2 tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture. Strain through a strainer to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminum foil.

Steam in the Pan

  1. Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Puddings), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for 5 minutes with the remaining heat. Serve warm or put in the fridge to serve cold.

 

 

 

Japanese Pudding ”Purin” Recipe

Ingredients:

Caramel Sauce

  • ⅔ cup (140 g) granulated sugar
  • 2 Tbsp. (30 ml) water
  • 2 Tbsp. (30 ml) boiling water

Custard

  • 10 g (.35 oz) gelatin powder* or gelatin sheet (= 1 Tbsp. gelatin powder or 4 gelatin sheets)
  • ¼ cup (60 ml) water
  • 4 large egg yolks (Here are some egg white recipes)
  • ⅓ cup + 1 Tbsp. (80 g) granulated sugar
  • 1 ¾ cups (400 ml) milk
  • ½ cup (120 ml) heavy whipping cream
  • 2 tsp. vanilla

Instructions

  1. Gather all the ingredients. You will also need 8 4-oz ramekins (4 oz = 1/2 cup = 120 ml).

    Japanese Pudding Ingredients

Caramel Sauce

  1. Prepare boiling water (you will only need 2 Tbsp) and a cold damp towel (for Step 4).

  2. Combine sugar and water in a saucepan over medium heat. Gently shake the saucepan to evenly distribute sugar and do not touch until the mixture starts to turn golden brown. Gently swirl and tilt the pan again to distribute the mixture to have even color until it becomes amber color (like darker honey color), about 6 minutes.
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  3. Immediately remove from heat to a cold damp towel and add 2 Tbsp boiling water. It will create a huge splash so please be careful. You can shield with a lid or wear oven mitts to protect your hands. Stir the saucepan to mix together. This will slightly thin out the caramel sauce and ensure that it doesn’t become too thick in the ramekins.

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  4. Briefly dip the ramekins in hot water to warm up. This will prevent the caramel from solidifying (just shake off excess water and no need to dry).
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  5. While caramel is still hot, evenly distribute the caramel among the 8 ramekins. Set aside and let the caramel thicken naturally (which is why the caramel will not mix with the custard mixture later).
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Custard

  1. In a small bowl, cut 4 gelatin sheets into thin ½ inch (1.3 cm) strips. Add ¼ cup (60 ml) cold water and set aside for 5-6 minutes until the gelatin “blooms” (expands).
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  2. If you’re using powder gelatin, combine 3 tsp (10 g) gelatin powder and ¼ cup (60 ml) water and let stand for 1 minute. Then microwave on high for 30-40 seconds and stir. It’s ready to use.

  3. Once gelatin sheets are bloomed, bring 1 inch (2.5 cm) of water to simmer and place the bowl of gelatin mixture over the saucepan (double boiler). Make sure to use a heat resistant bowl which is larger than the opening of the saucepan. Steam will immediately warm up the glass bowl and start dissolving the gelatin. Turn off the heat and set aside. If somehow you end up taking a longer time to do the following process and the gelatin has set into a solid, you will need to melt it back into a liquid with double boiler again.
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  4. In a large mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
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  5. In a medium saucepan, heat 200 ml (roughly 1 cup) milk (keep the rest for later) over medium heat until the milk is warm to the touch.
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  6. Slowly add the warm milk, whisking constantly (tempering the egg mixture).
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  7. Pour the mixture back into the saucepan. Cook over medium low heat, stirring constantly (keep an eye on the pot ALL THE TIME; otherwise the mixture will burn on the bottom), until the mixture coats a spoon with a thin film or small bubbles start to form at edges of pan, or reaches 160F (71C).
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  8. Add in the gelatin mixture and mix well. Remove from the heat.
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  9. Strain the mixture through a fine sieve into a clean bowl.
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  10. Add the rest of the milk (200 ml), heavy whipping cream, and vanilla and whisk all together. We’re adding them at the end to help the mixture cool down.
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  11. Divide the custard into the 8 ramekins. Cover with plastic wrap and chill in the fridge overnight or up to 3 days. The caramel on the bottom will become thinner after the moisture from the custard transfers to the caramel.
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  12. To serve, run a small sharp knife or toothpick around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin a few times to help it out.
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