Purin

Purin プリン - Japanese Custard Pudding

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• published: 30 Jul 2015
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Purin プリン - Japanese Custard Pudding with Caramel Sauce Purin is a custard dessert with a layer of soft caramel sauce on top as opposed to crème brûlée, which is a custard dessert with a hard caramel top. Variations of this dessert can be found throughout the world, i.e. crème caramel, flan, caramel pudding, etc. I grew up eating individually packaged petit purin cups, the ones that amounted to one mouthful each. I know it sounds unappetizing, but, as a kid, I would slurp the purin and swish it around my teeth. I have always been texture first, then flavor. One was never enough, but my mom would only allow one sweet after dinner. However, now I can indulge because ADULT! Thanks Eunbi (www.eunbi.us) for the cute mono cup! Servings: 3 - 4 Purin Ingredients: 3 room temperature eggs 3 tbsp of sugar 1 cup of whole milk ½ tsp of vanilla Caramel Sauce Ingredients: 1 ½ tbsp of sugar 3 tbsp of water addition 1 ½ tbsp of water Directions: 1. Start by bringing approximately 1 ½" of water to a boil in a large skillet. Once you put in the cups or ramekins, the water should be half way up the cup or ramekin. 2. Whisk together eggs and sugar in a large mixing bowl. 3. Add the milk and vanilla. 4. Run the mixture through a sieve to remove any clumps. 5. Fill your cups or ramekins so it's ¾ full. 6. Turn the heat to the boiling water to low. Gently place your filled purin cups or ramekins into the skillet. Cover with a lid wrapped in a kitchen towel. Steam the purin for 10 minutes. 7. After 10 minutes, turn off the stove. Leave the lid on the skillet and continue to steam the purin for an additional 7 minutes. 8. Remove the purin cups/ramekins and let cool to room temperature. Once it's room temperature, chill in the fridge for at least 3 hours. 9. When you are ready to serve, prepare the caramel sauce. In a saucepan over medium heat, dissolve the sugar in 3 tbsp of water. 10. Once the sugar has dissolved, turn the heat to high. Swirl the saucepan to caramelize the sugar evenly. 11. When the sugar is the desired amber color, carefully add the remaining 1 ½ tbsp of water. Stir in the water and turn off the heat. Set aside to cool. 12. Once the caramel sauce has cooled, spoon over the purin. Chill again the fridge for 15 minutes before serving. Enjoy! Notes: Make sure to wrap the lid to the skillet in a kitchen towel to prevent condensation from dripping into the purin. Be sure to turn the heat to the boiling water down to low before putting in the purin cups/ramekins. If the water is boiling vigorously, it will boil the purin and leave you with bubbles in the purin. Background Music: "Czechbitches" by DJ Grumble