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Purin
Japanese Custard Pudding
A beloved Japanese konbini (convenience store) staple, this purin is a silky smooth, delicate custard pudding with a rich, slightly bitter caramel sauce. It's softer and less dense than a traditional French flan.
ð§ ææ
- 80 g Granulated sugar (for caramel)(About 1/3 cup)
- 1 tbsp Water (for caramel)(Optional, helps prevent crystallization)
- 3 Eggs(Large, at room temperature)
- 60 g Granulated sugar (for custard)(About 1/4 cup plus 2 tbsp)
- 400 ml Whole milk(About 1 2/3 cups)
- 1 tsp Vanilla extract
ðšâð³ äœãæ¹
- 1
Prepare the caramel sauce. In a small, heavy-bottomed saucepan, combine the 80g of sugar and 1 tbsp of water (if using). Heat over medium heat without stirring. Swirl the pan gently as the sugar begins to melt and turn amber. Continue swirling until the caramel reaches a deep amber color, being careful not to burn it. Immediately pour the hot caramel evenly into the bottom of 6 individual ramekins (about 150-200ml capacity each). Swirl each ramekin to coat the bottom. Set aside to cool and harden.
â±ïž 10 minutes - 2
Prepare the custard base. In a medium bowl, whisk together the 3 large eggs and 60g of sugar until well combined but not frothy. Gradually whisk in the 400ml of milk and 1 tsp of vanilla extract until smooth.
â±ïž 5 minutes - 3
Strain the custard mixture through a fine-mesh sieve into a pitcher or large measuring cup. This step is crucial for achieving a silky-smooth texture. Skim off any foam from the surface.
â±ïž 2 minutes - 4
Pour the strained custard evenly into the prepared ramekins, over the hardened caramel. Do not fill to the very top, leave a small headspace.
â±ïž 3 minutes - 5
Prepare for steaming or baking. Preheat your oven to 150°C (300°F) or prepare your steamer. Place the filled ramekins in a larger baking pan. Carefully pour hot water into the larger pan to come halfway up the sides of the ramekins (this is a bain-marie or water bath).
â±ïž 5 minutes - 6
Cook the purin. Carefully place the baking pan with the water bath into the preheated oven. Bake for 40-50 minutes, or until the custard is just set. It should still have a slight wobble in the center when gently shaken. If steaming, steam over medium-low heat for about 35-45 minutes, or until set.
â±ïž 40-50 minutes - 7
Cool and chill. Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to fully set.
â±ïž 15 minutes active time, plus chilling - 8
Serve. To unmold, run a thin knife or offset spatula around the edge of each ramekin. Place a serving plate on top of the ramekin and quickly invert. The purin should slide out onto the plate, with the caramel sauce pooling around it.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âStraining the custard is essential for a perfectly smooth, silky texture. Don't skip this step!
- âUse medium-low heat for both caramelization and cooking the custard to prevent burning and ensure even cooking.
- âThe Japanese purin is intentionally softer and more delicate than a French flan or crÚme caramel. Aim for a slight jiggle when done.
- âEnsure eggs and milk are at room temperature for a smoother, more homogenous custard.
- âFor a cleaner unmolding, ensure the caramel has fully hardened and the custard is thoroughly chilled.
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- Make one large purin in a loaf pan or round cake pan.
- Top with a dollop of lightly sweetened whipped cream before serving.
- Add a pinch of salt to the caramel for a salted caramel flavor.