Today, I will be making Japanese custard pudding. We pronounce it as “Purin”.
This is a very common treat in Japan, everybody loves it! The gentle flavor of vanilla and nostalgic taste of egg and milk. It reminds me of my childhood memories.
I was so happy if I had a pudding for my after school treat.
My son was a huge fan of Purin, when he was a little boy. He used to claim for pudding when he had a cold. Pudding was only source to gain energy when he didn’t feel like eating.
Speaking of custard dessert, there are 3 types. One is rich in egg yolk, as in cream brulee.
The other is use gelatin, chill in the fridge to set.
In this recipe, the custard is made from whole egg, so the egg white creates firm texture. I added a small amount of heavy cream to make silky texture. The ingredients are so simple so try find the best quality.
＜ingredients＞ 150ml pudding mold ×4
2 large eggs
50g granulated sugar
250ml whole milk
50ml heavy cream
A pinch of salt
1 teaspoon vanilla paste (or vanilla extract)
1 teaspoon Rum ※optional
Caramel sauce: 50g granulated sugar＋50ml hot water
- Grease the mold with non-stick spray or flavorless vegetable oil. ※Do not use butter. Butter will solidify when it chilled so the texture is not good. Preheat the oven to 150℃（300℉）
- Making caramel: Put the sugar in a heavy bottom sauce-pan with a splash of water. Cook on medium-high heat. Keep your eyes on the pan while cooking.
When the sugar start melting, swirl the pan to evenly cook. Do not use spatula, otherwise it will crystalize again. When the sugar caramelize as you want, turn the heat off and add hot water little by little to thin it out. Keep the pan away from you otherwise the splash of the caramel burn your hand. Pour evenly into the prepared pudding mold.
To clean the pot: Pour 1/2 cup hot water to the pan and bring to a boil. Scrape the caramel stick to the inside surface. When it clean, add 1/2 cup of milk. Bring to a boil and pour over the tea bag in a mug. Bring to a boil and pour over the tea bag in a mug. There you have a caramel milk tea. You have a nice cup of tea and clean pot at the same time.
- Crack the eggs and beat until egg yolks and whites combine. Try not to make foams as much as you can. Add the half of sugar and whisk to conbine. Add salt and vanilla and mix thoroughly.
- Put the rest of the sugar and milk, and heavy cream and bring to a boil. The sugar will prevent from making a film on the surface.
- Pour about a tablespoon of hot milk mixture into egg mixture, whisk to combine. Add 2 tablespoon of milk mixture and mix. Add 3 tablespoon of milk mixture and mix. You want to mix slowly two different temperature ingredients together. Then add the rest of the milk mixture slowly into the egg mixture.
- Last but not least, add Rum to make it even more flavorful.
- Strain into a jug. Remove the foam. If you leave the foam, the texture will not silky smooth.
- Place the prepared mold on a towel-lined tray. Pour the mixture evenly. Set in a lower rack of your oven. Pour hot water 1 inch depth. Bake for 20 mins. Check every once in a while if the surface is burned or not. If it likely to burn, cover with alminum foil.
- After 20 mins, if it set when you shake gently, it’s done. Leave it to cool to room temperature, then chill in the fridge at least 3 to 4 hours, preferably overnight.
- This is how to remove from the mold. Press the egdes toward the center, place the dish upside down, the flip it over. Gently shake once, when you feel the pudding is out, take out the mold. There you have it!
- Since this is an everyday treat, we serve as it is. If you make it more special, serve with fruit or whipped cream.
The flavor of vanilla, slightly firm but silky texture of custard is just wonderful. The bitterness of caramel emphasizes the sweetness of the custard. The aroma of Rum comes after. This is so good! It will last several days so you can make ahead of time. I hope you will give this recipe a try!