Purin (Japanese custard)

Butter for the molds
3 tablespoons warm water
6 tablespoons sugar
2 cups milk
2/3 cup granulated sugar
1 teaspoon of pure vanilla extract
4 large eggs

Lightly rub the molds with room temperature butter. Just a thin coating to keep from sticking.

To make caramel for the top of the purin: Heat 2 tablespoons of water in a saucepan then add 6 tablespoons of sugar, and simmer until the sauce is browned. Gently add 1 tablespoon of warm water to thin the sauce .Pour a 1/4 inch layer of sauce into the molds.

Put milk in a medium pan, and heat to about 140 F. Next slowly dissolve 2/3 cup sugar in the milk, and add vanilla extract.

Remove from heat.

Lightly beat eggs in a bowl Gradually add warm milk to the egg mixture.

Run the egg mixture through a strainer to remove any clumps etc .
If any surface bubbles remain, careful skim off the top
Careful fill your molds careful not to disturb the dark Carmel layer you placed previously.

Place the pudding molds in a steamer, and steam on low heat for about 15 to 20 minutes or until cooked through.

Turn off the heat and let them cool.

Remove pudding from the molds and serve on plates. You can place mold in a little bit of warm water to loosen it up for a minute if you are finding it difficult to get the pudding out of the mold.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s