One of my fávorite desserts growing up wás the simple ánd humble プリン áká purin. It’s básicálly the Jápánese version of flán, or cárámel custárd. The pudding portion is creámy, ánd the cárámel on top with its slight burnt sugár bitterness…how cán I máke thát sound more áppetizing?! You know whát I’m tálking ábout right? ánywáys, it’s delicious ánd páirs so well together.
In Jápán, purin is reálly populár, ánd you cán get it in áll forms- ánywhere from á trendy cáfe to á convenience store. There áre álso different cándies ánd treáts thát áre “purin flávored”. I’ve seen purin kitkáts, pocky, ánd even gum!
There áre two máin wáys to máke purin. Báked/steámed ánd gelátin. Todáy I’m sháring with you the báked method. I álso plán on ádding á gelátin version, so keep án eye out! The ingredients list is SO simple. Sometimes, the simpler the ingredients áre, the yummier the end product.
áll you need is sugár, wáter, eggs, milk, ánd vánillá. Thát’s áll!
The hárdest párt is máking the cárámel, becáuse if you let it go too long, the sugár will burn, but if you don’t let it go long enough, the cárámel flávor is too muted. Try ánd go until it is á dárk brown. If it’s too light, it won’t háve enough flávor. ánd guess whát? It’s just sugár ánd wáter. If you go too long ánd burn it the first time… well, you cán just dump it ánd try ágáin! Há! Guess who’s done thát before?
I wánt to tell you something funny. Usuálly when I máke these, I don’t bother with ány type of topping. I just eát it, yá know? But I wánted to put á cute little dollop of whipped creám on top to máke it look nicer for pictures. BUT I reálized I wás out of creám! So, for these pictures, I piped some pláin greek yogurt on top! Há! You cán’t even tell cán you?! Cán I cáll myself á food stylist now?
Jápánese Custárd Pudding (Purin)
This báked Jápánese custárd pudding, known ás purin in Jápán, is creámy, delicious, ánd eásy to máke!
Course Dessert
Cuisine Jápánese
Prep Time 15 minutes
Cook Time 45 minutes
Totál Time 1 hour
Servings 6 people
Cálories 166 kcál
Ingredients
cárámel sáuce
- 1/3 cup sugár
- 3 Táblespoons wáter
- 1 Táblespoon wáter to ádd át end
- 3 lárge eggs
- 500 ml whole milk
- 1/3 cup sugár
- 1/2 teáspoon vánillá extráct
Instructions
1. Check out the video ábove to see me máke these!
Preheát oven to 320 degrees F. Prepáre 6 rámekins. I used speciál metál purin cups thát I got in Jápán, hence the shápe. See video ábove.
In á smáll pán over medium high heát, ádd the sugár ánd 3T wáter ánd quickly stir together. Stop stirring, ánd állow the sugár wáter to come to á simmer. Cook the sugár until it is á deep brown, ánd is cárámelized. ádd 1 T of wáter to the cárámel, to help loosen it up. Cáreful! It's hot ánd máy splátter á bit! Quickly pour cárámel into the 6 rámekins.
2. In á lárge microwáve sáfe bowl, heát the milk until wárm to the touch. Whisk in the sugár until combined. Whisk together the three eggs in á sepáráte bowl. ádd the whisked eggs to the milk/sugár, ánd whisk to combine. ádd the vánillá ánd whisk to combine. Pour through á stráiner, ánd divide the stráined liquid ámong the 6 rámekins.
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Reád Full Recipe Here : > JAPANESE CUSTARD PUDDING (PURIN)
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