Silky Japanese Custard Purin

sudachirecipes.com

This silky no-bake Japanese purin is made with a creamy, melt in mouth custard poured over a layer of rich homemade caramel. Best of all, it's easy to make and only uses simple accessible ingredients!

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Japanese Purin

Yield

4-6 servings

Type

Dessert

Time

3 hrs 30 mins

Level

Intermediate

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what you'll need:

» white sugar » pasteurised eggs » whole milk » heavy cream » vanilla essence » gelatine powder » purin cups (either 4 x 150ml OR 6 x 100ml)

Bloom gelatine

Mix milk, sugar and gelatine powder in a microwavable jug. Leave to bloom for 5-10 minutes.

1

Make caramel

Mix cold water and sugar in a pan. Place on the stove (medium) and bring to a boil. (Do not mix while it's heating.)

2

Tilt the pan

Once the sugar starts to turn golden, tilt the pan from time to time so it heats evenly. (Do not stir.)

3

Add water

Once it's all golden, add a little more water and tilt the pan to distribute it evenly through the caramel.

4

Remove from heat

Once the caramel turns amber, add a little more water and remove it from the heat. Swirl the pan to cool it down a little.

5

Pour into cups

Pour the caramel into heatproof purin cups. (Either 4 x 150ml cups or 6 x 100ml cups)

6

Heat the milk

Microwave the milk for 2 mins at 600W. Stir well. If there are still granules of gelatine powder, heat again.

7

Melt the gelatine

Microwave in 20-30 second intervals until the gelatine is completely melted.

8

Whisk eggs

Whisk pasteurised eggs in a heatproof bowl.

9

Add cream and vanilla

Pour the heavy cream and vanilla into the eggs and whisk together.

10

Temper

Temper the eggs by adding a small amount of hot milk and mixing thoroughly. Add the rest of the milk gradually while whisking.

11

Strain

Pour the mixture through a sieve into a jug to make it extra smooth and easy to pour.

12

Pour into cups

Pour the mixture into the cups on top of the caramel. Set in the fridge for 3-4 hours.

13

Enjoy!

Enjoy your silky Japanese style purin! (Eat within 2-3 days)

14

See the full post for more information plus tips and tricks to make the silkiest, most delicious purin ever!