Japanese · Dessert
Japanese Purin Custard Pudding
A classic Japanese purin: a silky steamed egg custard set over a bittersweet caramel sauce, inverted at the table so the sauce pools glossy and dark over the pale custard. Gently steamed rather than baked for an ultra-smooth, jiggly set.
$1
15 minsPrep
18 minsCook
213 minsTotal
MediumLevel
Nutrition per serving
213Calories
7.3gProtein
6.8gFat
30.2gCarbs
30gSugar
0gFiber
80mgSodium
191mgChol
2.7gSat Fat
150mgPotassium
98mgCalcium
0.8mgIron
0.7mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Japanese Asahi Super Dry Beer
local
Ramune (Japanese Soft Drink)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Make the caramel
in a small pan, melt 35g sugar with 12g water over medium heat without stirring, swirling the pan occasionally, until it turns a deep amber, about 4-5 minutes.
2
Immediately and carefully pour in the 8g hot water to stop the cooking (it will spatter), swirl to combine, then divide the caramel between two 180ml ramekins, tilting to coat the base evenly. Set aside to harden.
3
Warm the whole milk in a small pan over low heat until just steaming but not boiling, then remove from heat.
4
In a bowl, whisk the whole egg and egg yolk with the 18g sugar until just combined - avoid whisking in too much air to prevent bubbles.
5
Slowly pour the warm milk into the egg mixture while whisking gently and continuously, then stir in the vanilla extract.
6
Strain the custard through a fine sieve into a jug to remove any chalazae and bubbles, twice if needed for a silky texture.
7
Pour the custard gently over the hardened caramel in each ramekin, tilting to avoid disturbing it. Pop any surface bubbles with a toothpick.
8
Cover each ramekin tightly with foil and place in a steamer basket or deep pan with a lid over simmering water, water reaching halfway up the ramekins.
9
Steam on low heat for 14-16 minutes until the custards are just set with a slight wobble in the centre, checking with a thermometer for an internal reading of around 80-82C.
10
Remove ramekins and cool to room temperature, then chill in the fridge for at least 3 hours before serving.
11
To serve, run a thin knife around the edge of each pudding and invert onto a small plate so the caramel sauce pools over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Sugar White
- 12g12g Water
- 8g8g Water, hot, for deglazing caramel
- 130g130g Whole Milk, warmed gently
- 70g70g Egg, lightly beaten
- 10g10g Egg Yolk, lightly beaten
- 18g18g Sugar White
- 3g3g Vanilla Extract
