Description
A silky-smooth, creamy delight that melts in your mouth, this Japanese custard pudding, or ‘purin’, is perfect for any occasion.
Ingredients
Scale
- 50 g white sugar
- 60 ml water
- 300 ml whole milk
- 50 g white sugar
- 7 g gelatin powder
- 3 pasteurized eggs
- 100 ml heavy cream
- ½ tsp vanilla essence
Instructions
- Pour 300 ml of whole milk into a microwavable container. Stir in 50 g of white sugar and 7 g of gelatin powder. Mix well and let the gelatin bloom for 5-10 minutes.
- In a saucepan, combine 50 g of sugar and 60 ml of water over medium heat. Stir until the sugar dissolves, then leave it without stirring until it turns golden brown. Pour the caramel into your serving bowls.
- After blooming the gelatin, microwave the milk mixture for about 30 seconds. Whisk together the eggs in a separate bowl and gradually pour in the warm milk mixture while whisking.
- Pour in the heavy cream and vanilla essence, mixing until smooth.
- Strain the mixture through a fine-mesh sieve into bowls.
- Cover the bowls with plastic wrap and refrigerate for at least 4-6 hours or overnight.
- When ready to serve, run a knife around the edges, invert onto a plate, and enjoy!
Notes
Store in the refrigerator for up to 3 days; can freeze but texture may change.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg