Purin プリン
User Reviews
5
Purin プリン
Description
The recipe begins by simmering sugar and water to create a caramel sauce until it reaches an amber hue. This sauce is poured into pudding molds. The custard base consists of heated milk, combined with eggs, sugar, and vanilla essence, whisked and then strained to remove any lumps for a silky texture. The custard is poured over the caramel in the molds.
The molds are placed in a shallow pan with water to create a water bath on the stove. The mixture is brought to a boil, then simmered gently for several minutes with the lid covered by a towel to prevent condensation from drips, which helps cook the custard evenly to a delicate and smooth consistency. After cooking, the purin is cooled and chilled before serving.
Cooking times may vary depending on equipment and heat settings, so adjustments might be necessary for optimal texture.
Ingredients
Custard Base
- 400 ml milk
- 3 egg large
- 60 g sugar
- 1/2 tsp vanilla essence
Caramel Sauce
- 70 g sugar
- 50 ml water
Instructions
Caramel Sauce
- Place the sugar and water (for the caramel sauce) in a small saucepan over medium heat until the sugar has dissolved.
- Keep cooking over medium heat till the sugar and water mixture turns into a beautiful amber colour.
- Turn the heat off and pour the sauce into 4 pudding molds.
Custard base
- Place milk in a jug and microwave for a 1 a minute and a half to heat the milk up.
- Add the egg, sugar and vanilla essence into a mixing bowl and whisk all together.
- Add warm milk into the egg mixture gradually and stir to combine them all together.
- Strain the custard base using a sieve or strainer.
- Divide and pour the custard mixture into the 4 pudding molds (on top of the caramel sauce).
- Place the molds in a shallow flying pan and add about 750-1000ml water over high heat.
- Bring it to boil then turn the heat down to low, wrap the pan lid in a dry towel and put the lid on and leave it for simmer for 3-5 minutes. *1
- Turn the heat off and leave it for 15 minutes( do not open the lid).
- Take the molds out of the frying pan and allow them cool down.
- Refrigerate the molds for at least 1 hour.
- Serve it on a plate.
Notes
- Cooking times for steaming the custard vary by equipment; monitor closely to achieve a smooth texture.
- Using a water bath with the lid covered in a dry towel helps prevent water droplets from falling into the custard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 133mg | 44% |
| Sodium | 91mg | 4% |
| Potassium | 178mg | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 340IU | 7% |
| Calcium | 131mg | 13% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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