Purin, Japanese Baked Caramel Custard Pudding

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Purin, Japanese Baked Caramel Custard Pudding

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 20 Min

Total Time : 1 Hr 50 Min

Ingredients

Serves : 6
  • For custard: 2 cups full fat milk


  • 1/3 cup sugar


  • 3 eggs


  • 1 tsp vanilla extract


  • 2 cups Boiling water for steaming


  • For caramel: 5 tbsp sugar


  • 3 tbsp water


  • 1/2 tsp lime/lemon juice to prevent crystallization

Directions

  • Preheat oven to 325 deg F.
  • Boil milk and then cool it till its warm. Add sugar to the milk and stir to dissolve it.
  • In a blender, blend eggs and vanilla extract together. Give it 2-3 pulses till its combined thoroughly. Strain it through fine mesh.
  • Add eggs to the milk and stir well.
  • In a small saucepan, add sugar and water and give it a stir. Heat it in medium flame till its starts bubbling.
  • Add lime juice and swirl the syrup. Keep it bubbling till starts to attain a golden brown color. Switch off gas and swirl the caramel to check consistency.
  • Prepare six small mounds or ramekins and pour little caramel in each mould distributing it equally.
  • Place the moulds/ramekins in a cake pan or tray with its height almost equal to the moulds.
  • Pour boiling water in the pan taking care it doesn't splash in the custard. Adjust the water so that it reaches midway to the height of the moulds.
  • Bake in oven for approximately 1 hour (depends on temperature of individual ovens, so preferably keep checking on the custard after 30 minutes).
  • To check for doneness, toothpick when inserted in the custard should come out clean. Custard should have a slight wobble.
  • Remove from oven and let it rest for 5 minutes. With a knife, loosen out the custard from the edges and place a plate over the mould. Flip it to dislodge the custard from the mould
  • Serve chilled or warm.