Purin (Custard Pudding)

Purin is a flan-like cold custard dessert in Japan.  The name “Purin”  comes from “pudding” ,  It has a firmer soft  texture similar to Mexican flan and also has caramel sauce on top.   It is a very basic sweet but everyone in Japan loves it…. this is my family favorite dessert every one just love it …so try and enjoy 🙂

Serving = 4

Ingredients,

For Caramel,

  • Sugar   4 tbsp
  • water  1 tbsp
  • hot water   2 tbsp

For Pudding,

  • Eggs   2
  • Milk   250 ml
  • sugar   5 tbsp
  • vanilla extract   1 tsp
  • unsalted butter for greasing the molds

Directions,

1. Take a pan with lid, we will cook our purin in it...take a clean kitchen cloth, keep it in pan, add some water...turn on the heat until water starts to boil. this cloth will save pudding in the mods to burn.
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1. Take a pan with lid, we will cook our purin in it…take a clean kitchen cloth, keep it in pan, add some water…turn on the heat until water starts to boil.
This cloth will save pudding in the mods not to burn….. Grease the pudding molds with unsalted butter ,set them a side.
2. Now for caramel... take a heavy bottom pan, add 4 tbsp sugar and 1 tbsp water...turn on the heat on medium.
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2. Now for caramel… take a heavy bottom pan, add 4 tbsp sugar and 1 tbsp water…turn on the heat on medium. Do not stir it.
3. cook it until sugar has dark brown colour...but do not burn it. Do not stir it with spoon...just shake pan a little when when it starts to brown. When its nicely brown in colour, turn off the heat and add 2 tbsp hot water..shake the pan to mix it.
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3. cook it until sugar has dark brown colour…but do not burn it. Do not stir it with spoon…just shake pan a little when when it starts to brown.
When its nicely brown in colour, turn off the heat and add 2 tbsp hot water..shake the pan to mix it.
4. Now pour this caramel evenly into pudding molds.
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4. Now pour this caramel evenly into pudding molds.
5. Now for pudding, take 2 room temperature eggs in a bowl.
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5. Now for pudding, take 2 room temperature eggs in a bowl with 1 tsp vanilla extract.
6. Beat them lightlyjust until they mix, try not to make foam.
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6. Beat them lightly just until they mix, try not to make foam.
7. In a separate pan heat milk and 5 tbsp sugar, just until sugar dissolves, do not boil it, just a little hot.
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7. In a separate pan heat milk and 5 tbsp sugar, just until sugar dissolves, do not boil it, just a little hot.
8. Add milk in egg mixture slowly, and mix with hand mixer while adding milk.
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8. Add milk in egg mixture slowly, and mix with hand mixer while adding milk. Remember to add milk in eggs mixture…. not eggs into milk. because if you pour eggs mixture into milk, they will scramble.
9. mix it evenly. Do not beat it.
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9. mix it evenly. Do not beat it.
10. Now strain this mixture.
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10. Now strain this mixture.
10. Pour mixture into pudding molds equally.
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10. Pour mixture into pudding molds equally. Pop any air bubbles on the surface of pudding molds.
12. now cover it with foil.
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12. now cover it with foil.
13. Now keep molds in pan we prepared in begging, water should cover half of the mold... now cover the pan and cook for 25-30 minutes..... Turn the heat slow to medium, water should be hot but not boiling, otherwise pudding will lost its creamy smooth texture.
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13. Now keep molds in pan we prepared in begging, water should cover half of the mold… now cover the pan and cook for 25-30 minutes…..
Turn the heat slow to medium, water should be hot but not boiling, otherwise pudding will lost its creamy smooth texture.
14. When its done ,take out and leave to cool for half hour....then keep in fridge for 3-4 hours. When nicely cool loose edges of pudding with knife...shake it a little and put it on a plate..
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14. When its done ,take out and leave to cool for half hour….then keep in fridge for 3-4 hours.
When nicely cool loose edges of pudding with knife…shake it a little and put it on a plate..
serve
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serve

 

 

 

 

 

 

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