Silky Caramel Custard Dessert — Purin
Japan's most beloved custard dessert, an impossibly smooth steamed egg custard with a dark caramel base, unmoulded and served chilled in individual cups.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 2 large eggs and 1 egg yolk gently without incorporating air. Measure 200ml whole milk, 50ml double cream, 40g caster sugar, and 0.5 tsp vanilla extract. Have ready 40g sugar, 1 tbsp water, and 0.5 tbsp hot water for caramel. Prepare 2 individual pudding moulds or ramekins.
Build 1
Combine 40g sugar and 1 tbsp water in a small saucepan over medium heat. Do not stir—swirl gently until caramel turns deep amber, about 8–10 minutes. Remove from heat, carefully add 0.5 tbsp hot water (it will spit), swirl to combine. Pour immediately into moulds, tilt to coat base, set aside to harden.
Build 2
Heat milk and cream in a saucepan over medium-low heat to just below simmering, 4–5 minutes. Add 40g sugar and vanilla, stir until dissolved. Remove from heat and cool 5 minutes. While cooling, pour warm milk mixture slowly into whisked eggs, whisking constantly to combine smoothly.
Skim
Strain custard through a fine sieve into a jug. Skim any surface foam with a spoon until the surface is completely clear.
Steam
Preheat oven to 150°C. Pour custard gently over set caramel in each mould. Place moulds in a deep roasting tray, add 2cm hot water, cover tightly with foil. Steam 20–24 minutes until custard is just set with a slight wobble in the centre.
Rest
Cool custard completely at room temperature, then refrigerate at least 3 hours until fully chilled and set firm.
Plate
Run a thin knife around the edge of each mould to loosen, invert onto a chilled plate so caramel pools around the smooth custard. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.