Japanese · Dessert
Purin (Low-Calorie Caramel Custard)
A lightened Japanese-style purin built on skim milk and whole egg plus extra egg white for structure without the usual cream, sweetened mostly with monk fruit so the caramel can stay real sugar without pushing calories up, steamed gently until silky and unmoulded to let the amber sauce pool over the custard.
$1
15 minsPrep
18 minsCook
213 minsTotal
MediumLevel
Nutrition per serving
112Calories
7.7gProtein
2.8gFat
13.2gCarbs
13.2gSugar
0gFiber
96mgSodium
104mgChol
0.8gSat Fat
179mgPotassium
107mgCalcium
0.5mgIron
0.6mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Japanese Asahi Super Dry Beer
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Make the caramel
in a small pan, heat the 18g sugar with 12g water over medium heat without stirring, swirling the pan occasionally, until it turns a deep amber, about 3-4 minutes.
2
Immediately and carefully pour in the 6g 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.
3
Warm the skim milk gently in a small pan until just steaming but not boiling, then remove from heat.
4
In a bowl, whisk the whole egg and egg white together with the monk fruit extract and vanilla extract until just combined, taking care not to whip in air.
5
Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs without scrambling them.
6
Strain the custard through a fine sieve into a jug to remove any chalazae or air bubbles, then pour gently over the caramel in each ramekin.
7
Cover each ramekin tightly with foil and place in a steamer or a deep pan with a lid over simmering water, with water reaching halfway up the ramekins.
8
Steam on low heat for 15-18 minutes, checking at 15, until the custard is just set with a gentle wobble in the centre.
9
Remove ramekins from the steamer and let cool to room temperature, then chill in the fridge for at least 3 hours.
10
To serve, run a thin knife around the edge of each pudding and invert onto a small plate, letting the caramel sauce pool around the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz18g dry, for caramel sugar white
- 0.4 oz12g for caramel water
- 0.2 oz6g hot, to stop caramel water
- 5.3 oz150g warmed gently skim milk
- 1 1/81 1/8 eggs, beaten (55g)
- 7/87/8 egg whites, beaten (30g)
- 0 oz1g to sweeten custard monk fruit extract
- 0.1 oz3g vanilla extract
