Korean · Dessert
Green Tea Caramel Custard
A Korean-style baked custard where a bittersweet caramel is poured into ramekins before a silky milk-and-egg custard is set over a gentle water bath, then chilled and turned out so the dark syrup cascades down the sides. Known in Korean home baking and café culture simply as purin, this version keeps the classic plain vanilla custard rather than adding matcha, letting the deep caramel carry the flavour against the clean dairy base.
$1
15 minsPrep
40 minsCook
255 minsTotal
MediumLevel
Nutrition per serving
244Calories
7.3gProtein
7.3gFat
37.1gCarbs
36.7gSugar
0gFiber
75mgSodium
219mgChol
2.9gSat Fat
142mgPotassium
95mgCalcium
0.8mgIron
0.7mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Sauternes (Bordeaux White Wine)
local
Yujacha (Citron Tea)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat 45g sugar with the water in a small pan over medium heat without stirring, swirling occasionally, until it turns deep amber, then immediately pour into the base of 2 ramekins, tilting to coat the bottom.
2
Preheat the oven to 160°C and set a kettle of water to boil for the water bath.
3
Warm the milk gently in a small pan until just steaming but not boiling, then remove from heat.
4
In a bowl, whisk the whole egg, egg yolk and 22g sugar together until just combined, avoiding excess air bubbles.
5
Slowly pour the warm milk into the egg mixture while whisking constantly, then stir in the vanilla extract.
6
Strain the custard through a sieve into a jug to remove any egg strands, then pour evenly over the caramel in both ramekins.
7
Place the ramekins in a deep baking tray, pour boiling water into the tray to reach halfway up the sides of the ramekins, and bake for 35-40 minutes until just set with a slight wobble in the centre.
8
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 3 hours or overnight.
9
Run a thin knife around the edge of each ramekin and invert onto a small plate to release the custard and let the caramel sauce pool around it before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Sugar White
- 12g12g Water
- 120g120g Whole Milk
- 62g62g Egg, lightly beaten
- 18g18g Egg Yolk
- 22g22g Sugar White
- 3g3g Vanilla Extract
