Silky Japanese Custard Purin
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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)
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Bloom gelatine
Mix milk, sugar and gelatine powder in a microwavable jug. Leave to bloom for 5-10 minutes.
1
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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
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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
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Add water
Once it's all golden, add a little more water and tilt the pan to distribute it evenly through the caramel.
4
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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
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Pour into cups
Pour the caramel into heatproof purin cups. (Either 4 x 150ml cups or 6 x 100ml cups)
6
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Heat the milk
Microwave the milk for 2 mins at 600W. Stir well. If there are still granules of gelatine powder, heat again.
7
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Melt the gelatine
Microwave in 20-30 second intervals until the gelatine is completely melted.
8
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Whisk eggs
Whisk pasteurised eggs in a heatproof bowl.
9
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Add cream and vanilla
Pour the heavy cream and vanilla into the eggs and whisk together.
10
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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
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Strain
Pour the mixture through a sieve into a jug to make it extra smooth and easy to pour.
12
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Pour into cups
Pour the mixture into the cups on top of the caramel. Set in the fridge for 3-4 hours.
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Enjoy!
Enjoy your silky Japanese style purin! (Eat within 2-3 days)
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check out
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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