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| Name | Silky Japanese Custard Purin (no bake) |
| Video Uploader | Video From Sudachi | Japanese Recipes |
| Upload Date | This Video Uploaded At 19-10-2020 04:40:58 |
| Video Discription | Have you ever tried Japanese style Purin? It's quite similar to custard pudding or flan, but this recipe makes an extra silky, melt-in-mouth version of classic Japanese purin! And even better, no baking required! Subscribe Here↓↓↓ http://www.youtube.com/channel/UCvDExRIeyrh7PSMdleWf1yg?sub_confirmation=1 【Related Recipes】 This video's recipe: https://sudachirecipes.com/2020/08/09/creamy-japanese-custard-pudding/ 【Other Platforms】 Website: https://sudachirecipes.com/ Instagram: https://www.instagram.com/sudachi.recipes/ Facebook: https://www.facebook.com/sudachi.recipes 【Ingredients】 FOR THE CARAMEL 50g Granulated white sugar 4 tbsp water FOR THE PUDDING 3 Pasteurized Eggs 300ml Full fat milk 100ml Heavy cream 50g Granulated Sugar 1/2 tsp Vanilla essence 7g Gelatin powder (or 1 heaped teaspoon) 【Instruction】 1. First, pour 300ml of milk into a microwavable bowl and stir in 50g sugar and 7g of gelatin powder. Mix and leave the gelatin to bloom for 30 minutes. While waiting for 30 mins, prepare the caramel. MAKING THE CARAMEL 2. Start by adding 50g of granulated white sugar to a cold pan and drizzle 1 tbsp of cold water. 3. Turn on the heat (medium) and bring to a bubbling state. Do not mix or interfere with the caramel at this point! 4. When the sugar and water starts to become a little golden, add another tbsp of cold water. Make sure to stand well back and perhaps wear oven gloves because it will definitely splash and sizzle! 5. Swirl the pan a tiny bit and then return straight back to the heat. 6. Keep your eye on it and when it becomes an amber type of colour, add 2 more tbsp of water (again standing as far back as possible because it will sizzle and splash). 7. Take it off the heat and swirl the caramel around by tilting the pan in a circular motion. This will get some air into the caramel and allow it to cool down a bit. 8. After a few minutes pour the caramel to the bottom of 4-6 ramekins. (6 small, 4 medium size) and put in the refrigerator to chill. FOR THE PUDDING 9. Once 30 minutes has passed since the very first step, microwave the milk, gelatin and sugar for 2 minutes at 600W. 10. In a separate bowl, crack in 3 fresh eggs (yolk AND whites) and whisk together with 100ml of heavy cream. 11. Take the milk mixture from the microwave and add it to the egg and cream mix little by little, whisking inbetween. (If you pour everything in at once, the hot milk might make the eggs scramble and get lumpy.) 12. Add 1 tsp vanilla essence and stir again. *optional step* The eggs are cooked with the hot milk and gelatin, but if you want to cook them a little more you can pour your purin mixture into a thick based pan and heat for a few more minutes on a low heat on the stove. Please note that if you do this, the purin won’t be as soft and won’t have the 3 layers like in the video. 13. Pour through a strainer to make sure there aren’t any lumps. 14. Take your ramekins with caramel at the bottom and slowly pour the pudding mixture up to the rim. 15. Cover with plastic wrap and put in the refrigerator for 3 hours minimum, preferably over night. 16. Serve and enjoy! #Japanesedesserts #purin #purinrecipe #Japaneserecipe #cookingchannel #recipe [AUczqvWTYZ8] |
| Category | Howto & Style |
| Tags | Japanese food | Japanese recipes | Food recipes | Cooking recipes | Japanese cooking | Recipe videos | Japanese purin | Japanese pudding recipe | Custard purin | Japanese custard purin | no bake purin | no bake Japanese purin | Japanese Flan recipe | easy Japanese Purin | Japanese dessert | Japanese purin with gelatin |
