Purin プリン

Method14 steps

1. 1

   Step 1: Place the sugar (70 g) and water (50 ml) (for the caramel sauce) in a small saucepan over medium heat until the sugar has dissolved.

   Uses 70 g sugar · 50 ml water

2. 2

   Step 2: Continue cooking over medium heat without stirring until the caramel turns amber, about 8–10 minutes as the source article describes. Remove from the heat promptly to avoid burning.

   Cook caramel to amber · 8 minUses Dissolved seventy-gram sugar-fifty-millilitre water mixture

   
3. 3

   Step 3: Turn the heat off and pour the sauce into 4 pudding molds.

   Uses Amber caramel sauce

   
4. 4

   Step 4: Put the milk (400 ml) in a microwave-safe jug and microwave for about 1½ minutes to warm it, adjusting to your microwave. It should be warm rather than vigorously boiling.

   Warm custard milk · 2 minUses 400 ml milk

5. 5

   Step 5: Whisk the three large eggs, sixty grams custard sugar (60 g) and vanilla essence (1/2 tsp) together in a mixing bowl.

   Uses 3 large eggs · 60 g sugar · 1/2 tsp vanilla essence

6. 6

   Step 6: Add warm milk into the egg mixture gradually and stir to combine them all together.

   Uses Warm milk · Whisked egg-custard-sugar-vanilla mixture

7. 7

   Step 7: Strain the custard base using a sieve or strainer.

   Uses Combined milk-egg custard base

   
8. 8

   Step 8: Divide and pour the custard mixture into the 4 pudding molds (on top of the caramel sauce).

   Uses Strained smooth custard base · Four caramel-lined moulds

9. 9

   Step 9: Set the filled moulds in a shallow frying pan. Add about 750–1000 ml bath water, enough to reach roughly 2 cm up the mould sides without entering them, and heat over high heat.

   Uses Four caramel-custard-filled moulds · 750–1000 ml water for the cooking bath

10. 10

    Step 10: Bring the bath water to a boil, then reduce to very low heat. Cover with the lid wrapped in a dry kitchen towel to catch condensation, keeping every towel edge secured away from the burner and heat. Gently cook covered for about 3–5 minutes; actual equipment and mould size affect the time.

    Steam Puddings · 5 minUses Filled moulds in their water bath

    
11. 11

    Step 11: Turn off the heat and leave the lid closed for 15 minutes to let residual heat finish the custard. Then check that the centres are gently set and reach 71°C (160°F). If needed, continue gentle water-bath heating and recheck rather than boiling the custards hard.

    Rest Off Heat · 15 minUses Gently heated covered custard moulds

12. 12

    Step 12: Take the molds out of the frying pan and allow them cool down.

    Uses Set cooked custards

13. 13

    Step 13: Refrigerate the molds for at least 1 hour.

    Chill purin for at least one hour · 60 minUses Custards cooled enough for the fridge

14. 14

    Step 14: Unmould each cold custard onto a plate with its caramel sauce, or serve directly in its jar, as the source allows.

    Uses Cold set caramel custards