Servings: 4
Purin プリン
Custard pudding is an easy and delicious Japanese dessert to make that doesn't require any special oriental ingredients!
Equipment
- 4 160-180ml molds
- 1 bowl
- 1 saucepan
Ingredients
Caramel Sauce
- 3 tbs sugar
- 2 tbs water to dissolve the sugar
- 1 tbs hot water
Custard Base
- 360 ml milk
- 3 large eggs
- 60 g sugar
- 1/2 tsp vanilla essence or vanilla paste
Instructions
Caramel Sauce
- Place the sugar and water (for the caramel sauce) in a small saucepan over medium heat until the sugar has dissolved.
- Keep cooking over medium heat till the sugar and water mixture turns into a beautiful amber colour.
- Turn the heat off and add 1tbs of hot water.
- Pour the sauce into 4 pudding molds while it is still hot.
Custard base
- Add the milk, 30 g sugar, vanilla seeds, and pod to a saucepan. Gently heat to about 140°F (60°C), until the milk is hot and just beginning to steam. Set it a side.
- Add the egg, sugar and vanilla essence into a mixing bowl and whisk all together.
- Add warm milk into the egg mixture gradually and stir to combine them all together.
- Strain the custard base using a sieve or strainer.
- Divide and pour the custard mixture into the 4 pudding molds (on top of the caramel sauce).
- Place the molds in a shallow flying pan and add about 750-1000ml water over high heat.
- Bring it to boil then turn the heat down to low, wrap the pan lid in a dry towel and put the lid on and leave it for simmer for 3-5 minutes. *1
- Turn the heat off and leave it for 15 minutes( do not open the lid).
- Take the molds out of the frying pan and allow them cool down.
- Refrigerate the molds for at least 1 hour.
- Serve it on a plate.
Notes
*1 everyone's equipments and heat settings are different, so this is indication only. You need to find out the best time for your cooking equipments.
*2 Total Cooking time does not include chilling time.
Nutrition
Calories: 235kcal, Carbohydrates: 38g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 133mg, Sodium: 91mg, Potassium: 178mg, Sugar: 38g, Vitamin A: 340IU, Calcium: 131mg, Iron: 0.6mg