Silky Purin Recipe (No-Bake Japanese Custard Pudding)

By Sudachi · 180 min

Ingredients

Instructions

1. Put 300 ml whole milk in a microwave-safe container, stir in 50 g sugar and 7 g gelatin powder, and leave to bloom for 5-10 minutes.
2. Measure out 60 ml hot water and divide it into three equal parts.
3. Add one-third of the water to a cold saucepan with 50 g sugar, mix, and scrape down the sides.
4. Heat over medium to medium-low until bubbling. Tilt and swirl the pan occasionally.
5. When it starts to turn golden, add another third of the water, standing back and protecting your hands from splashes.
6. Keep heating, tilting the pan now and then, until it turns a deep amber. Add the last third of the water, remove from heat and swirl in a circle to combine and cool slightly.
7. Pour the caramel into 4-6 heatproof containers and leave a few minutes, then refrigerate to set.
8. Microwave the milk, sugar and gelatin mixture for 2 minutes at 600W, or heat on the stovetop over low to medium-low while stirring constantly.
9. If gelatin grains remain, microwave in 20-30 second bursts, stirring each time, until fully dissolved. Do not overheat the milk.
10. Whisk 3 pasteurized eggs in a heatproof bowl until combined.
11. Add 100 ml heavy cream (35% fat or higher) and ½ tsp vanilla essence, and whisk again.
12. Pour a small amount of the hot milk into the eggs, stir, then gradually add the rest of the milk while whisking gently.
13. Strain the custard through a sieve into a jug to remove lumps of gelatin or egg.
14. Pour the custard over the set caramel, leaving a small gap at the top. Cover and refrigerate at least 3 hours, preferably overnight.
15. Serve.

Summarized from Sudachi's video. Watch it for the details.

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