Description
Purin is a silky, creamy Japanese custard pudding with a lightly sweet egg base and a rich, slightly bittersweet caramel topping.
Supplies Needed:
- 4 oz ramekins
Ingredients
Units
Scale
For the Caramel:
- 1/3 cup sugar
- 3 tbsp water
For the Custard:
- 1 1/2 cups whole milk
- 1 tsp vanilla extract
- 2 eggs
- 3 tbsp sugar
Instructions
- Preheat the oven to 300°F (150°C).
- To make the caramel, in a small saucepan over medium heat, add the sugar and water. Let it cook (without stirring, or else the sugar will crystalize!) until the sugar melts and turns a deep amber color. I recommend using a lighter color pot or saucepan so you can tell what color the caramel is.
- Immediately pour the caramel into 4 oz. ramekins or heatproof pudding cups, tilting them slightly to coat the bottom evenly. Set aside.
- In another saucepan, heat the milk over low heat until warm and starts to bubble slightly (do not let it boil). Remove from heat and stir in vanilla extract.
- In a separate bowl, whisk together the eggs and sugar until just combined. Slowly pour the warm milk into the egg mixture, whisking continuously to prevent curdling.
- Pour the custard mixture over the caramel in the ramekins. Place the ramekins in a baking dish filled with 1 inch of water. Lightly pass a kitchen torch or lighter over the surface of the custard to pop any air bubbles for a smoother finish.
- Bake in the preheated oven for about 50-55 minutes, or until the custard is set but still slightly jiggly in the center. Let the purin cool, then refrigerate for at least 2 hours before serving.
- To unmold, run a knife around the edges and gently flip onto a plate. The caramel sauce will drizzle over the custard. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 2-3