Purin (Japanese Creme Caramel)
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A silky smooth baked custard with a sweet caramel sauce. This purin aka creme caramel is wobbly, sweet and delicious
- Author: Catherine Zhang
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 puddings 1x
- Category: Pudding
- Method: Easy
- Cuisine: Japanese
Caramel
- 70 g Sugar (1/3 cup)
- 1 tbsp Water
Custard
- 500 ml Milk (2 cups)
- 3 Eggs
- 70 g Sugar (1/3 cup)
- 1 tsp Vanilla
Caramel
- In a medium saucepan combine the sugar and water
- Heat on medium low heat until the sugar has dissolved and tuned a golden brown
- Remove from heat and distribute the caramel between 4 large ramekins
Custard
- Preheat the oven to 150C/305F
- Combine the sugar and milk in the same saucepan, heat until the sugar has dissolved and the milk is steaming
- In a medium sized bowl combine the eggs and vanilla
- Add the milk to the eggs, whisking gently as you pour
- Once combined pour the mixture slowly through a fine meshed sieve
- Then portion the mixture between the 4 ramekins
- Fold a tea towel in half and place on the bottom of a baking tray, then fill the tray 1/4 of the way up with boiling water
- Place the ramekins in the tray and bake for 45-50 minutes (the time will vary depending on your mould)
- Remove ramekins when the custard has set on the outer edges and the centre is still slightly jiggly
- Cool and refrigerate overnight, minimum 4 hours
- To serve run the edges of the ramekin in hot water, then run a knife around the top edge of the pudding
- Turn the ramekin upside down on your serving plate, and while holding the ramekin down on the plate give it few big shakes to ease the pudding out
- Enjoy!