Silky Japanese Custard Purin
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!
3 hrs 30 mins
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)
Mix milk, sugar and gelatine powder in a microwavable jug. Leave to bloom for 5-10 minutes.
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.)
Tilt the pan
Once the sugar starts to turn golden, tilt the pan from time to time so it heats evenly. (Do not stir.)
Once it's all golden, add a little more water and tilt the pan to distribute it evenly through the caramel.
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.
Pour into cups
Pour the caramel into heatproof purin cups. (Either 4 x 150ml cups or 6 x 100ml cups)
Heat the milk
Microwave the milk for 2 mins at 600W. Stir well. If there are still granules of gelatine powder, heat again.
Melt the gelatine
Microwave in 20-30 second intervals until the gelatine is completely melted.
Whisk pasteurised eggs in a heatproof bowl.
Add cream and vanilla
Pour the heavy cream and vanilla into the eggs and whisk together.
Temper the eggs by adding a small amount of hot milk and mixing thoroughly. Add the rest of the milk gradually while whisking.
Pour the mixture through a sieve into a jug to make it extra smooth and easy to pour.
Pour into cups
Pour the mixture into the cups on top of the caramel. Set in the fridge for 3-4 hours.
Enjoy your silky Japanese style purin! (Eat within 2-3 days)
FULL RECIPE »
See the full post for more information plus tips and tricks to make the silkiest, most delicious purin ever!
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