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Japanese Purin

Japanese Purin

Indulge in a lighter Japanese purin, with a delicately rich texture using milk and caramel. Prepare the mix, set it in a mold, and bake in our even heating convection oven with a water bath to achieve a smooth, perfectly jiggly dessert.

What to prepare

Japanese Purin
Cooking Time45 minutesPreparation Time: 10 minutesDifficulty:Easy

Nutrition per serving

  • Calorie209

Ingredients

Servings:6

Custard

  • 400 mlMilk
  • 100 mlWhipping cream
  • 3Eggs
  • 50 gSugar

Caramel Sauce

  • 100 gGranulated sugar
  • 30 mlWater

Steps

1) Combine granulated sugar and water in a small saucepan. Cook over high heat for about 5 mins until the sugar darkens into a caramel. Swirl the pot occasionally while cooking.

Japanese Purin

2) Divide the caramel equally across 5-6 ramekins. Set this aside to let the caramel cool and harden.

Japanese Purin

3) Cook milk and whipping cream on medium heat for 3-5 mins until it starts to steam.
Tips: Stop heating when it starts to steam, do not let it boil

Japanese Purin

4) Whisk the eggs and sugar in a large bowl.

Japanese Purin

5) Pour the hot milk and cream mixture into the eggs mixture while whisking continuously.

Japanese Purin

6) Pour the mixture into the ramekins.
Tips: Gently knock the ramekins on the tabletop to pop any air bubbles.

Japanese Purin

7) Add hot water into the tray.

Japanese Purin

8) Preheat oven at 120°C and bake it for 35 mins.

Japanese Purin

9) Remove it from the oven. Loosen the edge of the custard with a knife.

Japanese Purin

10) Then overturn the ramekin onto a plate. Give it a firm shake to release the pudding.
Tips: Serve warm or refrigerate for 4 hours.

Japanese Purin

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