Description
A creamy and silky Japanese dessert topped with caramel, perfect for any occasion.
Ingredients
Scale
- 50g sugar
- 1 tbsp water (for the sugar)
- 1 tbsp hot water (to loosen the caramel)
- 2 large eggs
- 250ml whole milk
- 40g sugar
- 1 tsp vanilla extract
Instructions
- Make the Caramel: In a small saucepan, add the sugar and water. Turn the heat to medium and let it cook without stirring. The sugar will dissolve and start bubbling—watch closely. Once it turns a rich amber color, remove from heat and add 1 tablespoon of hot water. Be careful—it may splatter a bit. Swirl to combine, then pour into heatproof ramekins or pudding cups. Let the caramel set while you prepare the custard.
- Prepare the Custard: In a mixing bowl, crack the eggs and beat gently with a whisk—try not to incorporate too much air. In a separate saucepan, warm the milk over low heat until just before boiling. Turn off the heat and add sugar, stirring until dissolved. Add the vanilla extract. Slowly pour the warm milk into the eggs, whisking gently as you go. This tempers the eggs and prevents curdling. Once combined, strain the mixture through a fine sieve into a measuring jug or bowl. This step ensures your Japanese Purin will be silky-smooth with no bubbles or bits.
- Steam the Purin: Pour the custard mixture over the set caramel in your pudding cups. Cover each with foil to prevent condensation from dripping in. If steaming on the stovetop, fill a pot with 1 inch of water, place a steamer rack inside, and bring it to a gentle simmer (not a rapid boil). Place the purin cups inside, cover with a lid, and steam for 12–15 minutes over low heat. The key is gentle heat—too hot, and your purin might curdle. After steaming, remove from the pot and let them cool to room temperature. Then refrigerate for at least 4 hours, or overnight for best texture.
- Serve: To unmold, run a thin knife around the edge of the purin, place a small plate on top of the cup, and invert. The purin should slide out smoothly, with the caramel cascading down the sides.
Notes
- For best results, refrigerate overnight for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Steam
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg