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
45 minutesPreparation Time: 10 minutesDifficulty:EasyNutrition per serving
-
Calorie209
Ingredients
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.
2) Divide the caramel equally across 5-6 ramekins. Set this aside to let the caramel cool and harden.
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
4) Whisk the eggs and sugar in a large bowl.
5) Pour the hot milk and cream mixture into the eggs mixture while whisking continuously.
6) Pour the mixture into the ramekins.
Tips: Gently knock the ramekins on the tabletop to pop any air bubbles.
7) Add hot water into the tray.
8) Preheat oven at 120°C and bake it for 35 mins.
9) Remove it from the oven. Loosen the edge of the custard with a knife.
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.
Food Storage & Cooking Technologies
Inspired by the precise method of traditional cooking and its emphasis on fresh ingredients, Panasonic's innovative technologies allow ingredients to be stored fresh whilst still retaining their natural nutrients and umami during cooking; all to make preparing healthy meals a pleasure.
Keeps ingredients fresh & clean
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