Korean · Dessert
Korean Caramel Custard
A lightened version of the classic Korean steamed egg custard (gyeran-jjim-adjacent dessert style, closer to Korean-style purin/caramel pudding sold in bakeries), built on skim milk and a touch of allulose instead of whole milk and condensed milk, still finished with a glassy bittersweet caramel that pools over the top once unmoulded.
$1
12 minsPrep
20 minsCook
212 minsTotal
MediumLevel
Nutrition per serving
130Calories
7.4gProtein
3.9gFat
21gCarbs
14.9gSugar
0gFiber
183mgSodium
150mgChol
1.2gSat Fat
162mgPotassium
106mgCalcium
0.7mgIron
0.7mcgVitamin B12
0.7mgVitamin C
0gPolyol
6gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Yujacha (Citron Tea)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Melt the 22g sugar with the 8g water in a small pan over medium heat, swirling (not stirring) until it turns deep amber, then immediately divide between 2 ramekins (180ml each), tilting to coat the base.
2
Warm the 140g skim milk gently until just steaming but not boiling, then remove from heat.
3
In a bowl, whisk the 80g egg with the 12g allulose, vanilla extract and salt until just combined, avoiding excess foam.
4
Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
5
Strain the custard through a sieve into the caramel-lined ramekins to remove any egg strands.
6
Cover each ramekin tightly with foil and place in a steamer or a water-bath pan with hot water reaching halfway up the ramekins.
7
Steam over low-medium heat for 18-20 minutes until just set with a slight wobble in the centre; a knife inserted should come out clean.
8
Remove ramekins and cool to room temperature, then chill in the fridge for at least 3 hours.
9
Run a thin knife around the edge of each ramekin and invert onto a small plate so the caramel sauce runs over the custard before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g melted to caramel sugar white
- 0.3 oz8g for caramel water
- 1 2/31 2/3 eggs, beaten (80g)
- 4.9 oz140g warmed skim milk
- 0.4 oz12g allulose
- 0.1 oz3g vanilla extract
- 0 oz0.5g salt
