Nameraka Purin (Silky No Bake Japanese Custard Pudding)

Method14 steps

1. 1

   Step 1: Put all 300 ml whole milk in a microwave-safe jug. Stir in the separate 50 g custard sugar and sprinkle in all 7 g gelatin powder, mixing so there are no dry clumps. Leave the gelatin to bloom for 5–10 minutes, checking from 5 minutes while making the caramel.

   Check gelatin bloom · 5 minUses 300 ml whole milk · 50 g white sugar for custard · 7 g gelatin powder

   
2. 2

   Step 2: Measure the full 60 ml hot caramel water and hold it for three equal 20 ml additions. Put the separate 50 g caramel sugar and the first 20 ml water in a cold, light-colored saucepan. Mix and scrape down the sides before switching on the heat; keep the remaining 40 ml water ready.

   Uses 50 g white sugar for caramel · 20 ml hot water, one third of the 60 ml caramel-water supply

   
3. 3

   Step 3: Heat the saucepan mixture over medium to medium-low heat until it bubbles. Tilt or swirl the pan to distribute the heat evenly; do not stir the bubbling sugar.

   Uses Caramel sugar with the first 20 ml water

   
4. 4

   Step 4: When the bubbling syrup starts to turn golden, carefully add the second 20 ml hot water. Stand back and protect your skin with oven mitts or long sleeves because hot caramel can splash and sizzle.

   Uses Bubbling syrup turning golden · 20 ml hot water, one third of the 60 ml caramel-water supply

   
5. 5

   Step 5: Continue heating and gently tilting the caramel pan until the syrup is deep amber. Carefully add the last 20 ml hot water. Take the pan off the heat and swirl gently to incorporate the water and let the caramel cool slightly.

   Uses Golden caramel after its second water addition · 20 ml hot water, one third of the 60 ml caramel-water supply

   
6. 6

   Step 6: Have six small heatproof pudding jars or cups ready, with room for caramel and custard. If the jars are cold, warm them with hot but not boiling water, then empty them completely to avoid thermal shock from the hot caramel. Divide the prepared caramel among the jars. Let the caramel cool for a few minutes, then put the jars in the refrigerator while preparing the custard.

   Uses Finished hot caramel · External hot water only if needed to warm cold heatproof jars; empty it before adding caramel

   
7. 7

   Step 7: Once the milk, custard sugar and gelatin from step 1 have bloomed, microwave the whole jug for 2 minutes at 600 W. Stir thoroughly; this first heating guide is for dissolving the gelatin, not cooking the eggs.

   Uses Bloomed milk, custard sugar and gelatin

   
8. 8

   Step 8: Inspect the warmed mixture from step 7 for undissolved gelatin grains. If necessary, microwave for another 20–30 seconds at a time, stirring and checking after each interval, until all gelatin is dissolved. Keep the milk around 60–70°C and do not let it boil.

   Uses Warmed milk, dissolved custard sugar and gelatin

   
9. 9

   Step 9: Crack all three pasteurized shell eggs into a heatproof mixing bowl. Whisk until the whites and yolks are fully combined. Use eggs labeled pasteurized: the following tempering step does not fully cook them.

   Uses 3 pasteurized shell eggs

   
10. 10

    Step 10: Add all 100 ml heavy cream and ½ tsp vanilla essence to the beaten pasteurized eggs from step 9 and whisk until combined.

    Uses Beaten pasteurized eggs · 100 ml heavy cream, 35% fat or higher · ½ tsp vanilla essence

    
11. 11

    Step 11: While whisking gently, pour a small amount of the hot milk mixture from step 8 into the egg-and-cream mixture from step 10. Gradually add the rest of that same milk mixture while continuing to whisk; pouring it all at once can form cooked egg lumps.

    Uses Hot milk mixture with fully dissolved gelatin and custard sugar · Pasteurized eggs, cream and vanilla mixture

    
12. 12

    Step 12: Rinse the empty milk jug, discard the rinse water and place a fine-mesh sieve over it. Pour the combined custard from step 11 through the sieve into the clean jug, separating any stubborn gelatin or egg lumps from the smooth liquid.

    Uses Combined tempered custard before straining · External water for rinsing the empty jug; discard before collecting custard

    
13. 13

    Step 13: Pour the actual smooth strained custard from step 12 into the caramel-lined jars from step 6, leaving a little space at the top. Cover with lids or plastic wrap and refrigerate for at least 3 hours, checking that the custard is set before serving; the author recommends overnight chilling for the best texture.

    Check the refrigerated purin set · 180 minUses All actual smooth custard after sieve lumps were separated · Caramel-lined jars after external warming water was discarded

    
14. 14

    Step 14: Serve the set purin chilled in its cups as about six small portions; this gelatin-set version is not intended to be turned out onto a plate. Keep it covered in the refrigerator and eat within 2–3 days. Do not freeze.

    Uses Covered refrigerator-set purin portions