Japanese Purin
Ingredients
- 160 gWhite sugar (divided in two parts)
- 30 mlMineral water (for the caramel)
- 3 pcEgg (room temperature)
- 400 mlWhole milk (fresh)
- 1 tspVanilla extract
Method
A silky, dense custard pudding topped with dark liquid caramel. The custard must be perfectly smooth with no air bubbles, remaining wobbly after being unmolded.
- 1
In a saucepan, heat the white sugar with a bit of mineral water without stirring. When the caramel reaches a dark amber color and smells toasted, immediately pour it into the bottom of the ramekins. The caramel should set instantly.
- 2
Heat the whole milk with vanilla extract until simmering. Meanwhile, mix the remaining eggs and white sugar without whisking to avoid air bubbles. The mixture should remain liquid and homogeneous.
- 3
Pour the hot milk over the eggs in a steady stream while stirring gently. Pass the mixture through a fine-mesh strainer to remove impurities and bubbles. Gently pour into the ramekins over the set caramel.
- 4
Place the ramekins in a baking dish filled halfway with hot water. Cover with foil. Bake at 150°C. The custard is ready when the edges are set but the center still jiggles like jelly.
Frequently asked questions
How do you get this dish right?
- Never whisk the eggs; mix them with chopsticks or a fork at the bottom of the bowl to avoid creating foam.
- Straining through a chinois is the crucial step to achieve that mirror-smooth texture without any grit.
- Let it rest in the fridge for at least 6 hours; the caramel will liquefy and perfectly coat the custard when unmolded.
How long does this dish keep?
Keep in the refrigerator for up to 2 to 3 days. Do not freeze.
