Japanese custard pudding, also known as “purin” is a popular dessert that features a smooth, creamy texture and a rich, sweet flavor. The pudding is typically steamed or baked, resulting in a silky consistency. The layer of caramel sauce adds a delightful sweetness and enhances its flavor.
Makes 4 puddings
Ingredients
-2 whole eggs
-2 egg yolks
-300ml milk
-30g granulated sugar
-Hot water for baking
Caramel
-50g granulated sugar
-3 tablespoons room temp water
-2 tablespoons hot water
Instructions
1. Preheat oven to 135C.
2. Prepare the caramel by adding water and sugar to a pot. Allow the mixture to heat up on low-medium heat without stirring until all of the sugar has been dissolved.
3. Once the sugar has been dissolved, stir on low heat until it starts to turn amber brown color. Turn off the heat, then add hot water and stir gently, it will splash so be very careful.
4. Pour the caramel evenly into the cups and set aside to cool down. Set the pot aside for later use.
5. In a bowl, gently whisk together whole eggs and egg yolks.
6. Using the same pot that was used for the caramel on low heat, add milk and sugar. Cook until all the sugar has been dissolved, the milk should be warm.
7. Gradually pour the warm milk into the egg mixture. Once it is combined, pour the mixture through a sieve to get rid of any excess bubbles.
8. Pour the mixture equally into the cups. Cover each cup with aluminum foil and place in a pan filled with hot water that covers 1/3 of the cup.
9. Bake for about 30-35 minutes. It should be slightly jiggly when you take it out of the oven.
10. Refrigerate for about 3-4 hours before serving.
Enjoy!
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-June
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