Japanese · Dessert
Caramel Custard Pudding
A protein-engineered take on Japanese purin, the beloved custard pudding found in convenience stores and cafes across Japan, built here with whey isolate and extra egg white folded into a classic amber caramel base so the silky set and bittersweet caramel pour-off stay fully intact while each pot delivers a genuine high-protein profile.
$1
15 minsPrep
33 minsCook
228 minsTotal
MediumLevel
Nutrition per serving
146Calories
14.9gProtein
2.6gFat
14.8gCarbs
14.6gSugar
0gFiber
316mgSodium
96mgChol
0.8gSat Fat
169mgPotassium
128mgCalcium
0.5mgIron
0.6mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Ramune
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the sugar with the water in a small pan over medium heat without stirring, swirling occasionally, until it turns a deep amber caramel, about 5-6 minutes.
2
Immediately divide the hot caramel between two 180ml ramekins, tilting to coat the base, then set aside to harden.
3
Warm the skim milk gently until just steaming but not boiling, then whisk in the vanilla extract and salt.
4
In a bowl, whisk the whole egg and egg white together until just combined, then whisk in the whey protein isolate until smooth.
5
Slowly pour the warm milk into the egg mixture while whisking constantly to temper it without scrambling the eggs.
6
Strain the custard through a sieve into the caramel-lined ramekins to remove any lumps.
7
Place the ramekins in a deep baking tray and pour boiling water halfway up their sides to create a water bath.
8
Bake at 160C for 30-35 minutes until the custard is just set with a slight wobble in the centre.
9
Remove from the water bath and cool to room temperature, then chill for at least 3 hours.
10
Run a thin knife around the edge of each pudding and invert onto a small plate to release the caramel sauce over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g sugar white
- 0.4 oz10g water
- 11 egg, beaten (50g)
- 11 egg white (33g)
- 4.2 oz120g skim milk
- 0.6 oz18g whey protein isolate
- 0.1 oz4g vanilla extract
- 0 oz1g salt
