Description
Japanese purin is a silky-smooth custard dessert topped with a rich caramel sauce, offering a delicate balance of creamy sweetness and subtle bitterness.
Ingredients
Units
Scale
- 4 large eggs
- 1/2 cup granulated sugar (for the caramel)
- 2 cup whole milk
- 1/2 cup granulated sugar (for the custard)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 300°F (160°C).
- Start by making the caramel. In a a small pot, melt 1/2 cup of sugar and 1 tablespoon of water over low-medium heat.
- Keep stirring until the sugar turns golden brown, being careful not to burn it.
- Pour the caramel into the bottom of your ramekins. Tilt the molds quickly to coat the entire bottom.
- Begin making the custard. In a medium-sized bowl, whisk the eggs until beaten.
- In a small pot, heat the milk until it’s warm but not boiling. Add 1/2 cup of sugar and stir until dissolved.
- Gradually pour the warm milk mixture into the beaten eggs while continuously whisking. Add the vanilla extract and mix.
- Strain the custard mixture through a fine mesh sieve to ensure a smooth texture.
- Pour the custard mixture into the caramel-coated molds. Place the molds in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the molds.
- Bake in oven for about 40-50 minutes or until the custard is set.
- Refrigerate the purin for 2-3 hours.
- To serve, run a knife around the edges of the mold and invert the purin onto a plate.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6