Purin

Purin translates to "Pudding" in Japanese. It's a no-bake caramel custard pudding, a popular dessert in Japan. A simple dessert with only two elements that go hand-in-hand to elevate the flavours and create a wonderland of happiness. The custard is jelly-like that melts in your mouth to become creamy and smooth, and the light caramel sauce brings out the vanilla and sweetness of the pudding. This recipe delivers a perfect no-bake dessert.

Serves: 4

Ingredients

Caramel Sauce

⅓ cup Granulated Sugar

¼ cup Water

2 tbsp Boiling water

Vanilla Custard

4 Egg yolks

⅓ cup Granulated sugar

2 cups Full Fat Milk

¾ Heavy cream

3 tsp Gelatin powder (flavourless)

¼ cup lukewarm Water

Method

Step 1- Caramel Sauce

In a saucepan, add sugar and water, and place on medium heat. Let the sugar bubble and turn a rich amber colour. Keep swirling the pan from time to time.

Step 2

Once the sugar turns amber, take it off the heat and add boiling water to the sugar. Mix by swirling the pan. Make sure to wear oven mitts and place the pan at a distance as the sugar will splatter.

Step 3

Place 4 jelly mould cups in a tray and add lukewarm water to the tray. Then add 2 tbsp of hot caramel sauce to the moulds and keep aside.

Step 4 - Vanilla Custard

In a heatproof bowl, add egg yolks, sugar and vanilla extract. Whisk well until smooth and all the sugar is dissolved. Then in a saucepan, add heavy cream and 1 cup of milk, place on heat and bring to a boil.

Step 5

Then add milk and heavy cream to the yolk mixture while whisking continuously. Then place the custard back in the pan on medium-low heat and cook until thickened. Whisk occasionally.

Step 6

Add lukewarm water and gelatine powder to a bowl and let it sit for 1-2 minutes. Then place in the microwave and cook for 30 seconds. Repeat the process once more.

Step 7

Once the custard is off heat, add the remaining milk to the custard while whisking continuously. Then add the gelatine and whisk everything together. Then fill the moulds with the custard. Seal the moulds and keep them in the refrigerator overnight.

Step 8

When ready to serve, run the moulds under hot water, unseal the moulds, place a plate or bowl on top and invert the moulds; tap on top, and purin will come out with ease.

Tips

1. Keep a close eye on the pan while making caramel sauce. Make sure the heat is neither too low nor too high.

2. Don't disturb the sugar while it's bubbling; swirl the pan from time to time if need be.

3. While adding boiling water to the sauce, wear oven mitts as the sauce might splatter.

4. While adding hot milk and heavy cream to the yolk mixture, make sure to whisk continuously to avoid scrambling the yolks.

5. Make sure the gelatin has no lumps before adding it to the custard.

6. Make sure to run the moulds underwater to get the pudding out smoothly.