Japanese Purin
Indulge in a lighter Japanese purin, with a delicately rich texture using milk and caramel. Prepare the mix, set it in a mold, and bake in our even heating convection oven with a water bath to achieve a smooth, perfectly jiggly dessert.
What to prepare
45 minutesPreparation Time: 10 minutesDifficulty:EasyNutrition per serving
-
Calorie209
Ingredients
Custard
- 400 mlMilk
- 100 mlWhipping cream
- 3Eggs
- 50 gSugar
Caramel Sauce
- 100 gGranulated sugar
- 30 mlWater
Steps
1) Combine granulated sugar and water in a small saucepan. Cook over high heat for about 5 mins until the sugar darkens into a caramel. Swirl the pot occasionally while cooking.
2) Divide the caramel equally across 5-6 ramekins. Set this aside to let the caramel cool and harden.
3) Cook milk and whipping cream on medium heat for 3-5 mins until it starts to steam.
Tips: Stop heating when it starts to steam, do not let it boil
4) Whisk the eggs and sugar in a large bowl.
5) Pour the hot milk and cream mixture into the eggs mixture while whisking continuously.
6) Pour the mixture into the ramekins.
Tips: Gently knock the ramekins on the tabletop to pop any air bubbles.
7) Add hot water into the tray.
8) Preheat oven at 120°C and bake it for 35 mins.
9) Remove it from the oven. Loosen the edge of the custard with a knife.
10) Then overturn the ramekin onto a plate. Give it a firm shake to release the pudding.
Tips: Serve warm or refrigerate for 4 hours.
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