Japanese cuisine · Desserts & Sweets

Purin (Caramel Pudding)

Silky egg custard steamed in a water bath and turned out onto dark caramel sauce that pools down the sides.

Ingredients · for 4 servings

• 500ml whole milk
• 3 eggs
• 2 egg yolks
• 100g sugar
• 1 tsp vanilla extract
• 80g sugar for the caramel
• 2 tbsp water

Instructions

1. Set out four 150ml ramekins, have a deep baking dish ready for the water bath, and preheat the oven to 150°C conventional (top and bottom heat).
2. Simmer the caramel sugar with the water, without stirring, for 6–8 min. until amber and just starting to smoke, then divide immediately among the ramekins.
3. Warm the milk with the vanilla extract until it steams visibly at the edge but does not boil.
4. Whisk the eggs, yolks and sugar together just until smooth, without beating in air, then slowly stream in the warm milk and pass the mixture through a fine sieve.
5. Fill the ramekins carefully, set them in the hot water bath and bake for 35–40 min., until the centre just barely wobbles when jiggled.
6. Let cool completely, then chill for at least 3 hrs.; loosen the edges with a thin knife and turn out onto flat plates so the caramel spills over.