If you’re looking for a delightful dessert that’s both family and kid-friendly, Purin, or Japanese Custard Pudding, is a must-try! This creamy, caramel-topped treat is perfect for any occasion.
What You’ll Need
– 3 large eggs
– 2 cups whole milk
– ½ cup granulated sugar
– 1 teaspoon vanilla extract
– ¼ cup sugar (for caramel)
– Optional: whipped cream for topping
Tools You’ll Need
– Medium saucepan
– Mixing bowls
– Whisk
– Measuring cups
– Ramekins or small glass dishes
– Baking dish
– Aluminum foil
Pro Tips
- Temperature Matters: Ensure your milk is warm but not boiling to prevent curdling when mixing with eggs.
- Caramel Caution: Keep a close eye on the caramel as it can burn quickly once it starts to color.
- Kid-Friendly Participation: Let kids help with mixing ingredients to make them feel involved.
Substitutions & Variations
– Use almond or soy milk for a dairy-free version.
– Add a pinch of cinnamon for a spiced twist.
– Substitute vanilla extract with almond extract for a nutty flavor.
Make-Ahead Tips
– Prepare the caramel and custard mixture a day ahead and refrigerate until ready to bake.
– The pudding can be stored covered in the refrigerator for up to 2 days before serving.
Instructions
🍮 Step 1: Make the Caramel
In a saucepan over medium heat, melt ¼ cup sugar until it turns a rich amber color. Quickly pour the caramel into each ramekin and swirl to coat the bottom.
🥄 Step 2: Prepare the Custard
Combine eggs and ½ cup sugar in a bowl, whisking until smooth. Warm the milk and gradually mix it into the egg mixture. Stir in vanilla extract.
🧊 Step 3: Assemble
Strain the custard mixture into the caramel-coated ramekins to ensure a smooth texture.
🔥 Step 4: Bake
Place ramekins in a baking dish. Pour hot water into the dish halfway up the sides of the ramekins. Cover with foil and bake at 320°F (160°C) for 30-40 minutes.
❄️ Step 5: Chill & Serve
Once cooled, refrigerate for at least 2 hours. To serve, run a knife around the edge of the pudding and invert onto a plate.
Leftovers & Storage
Store any leftover pudding in the fridge for up to 3 days. To reheat, place in a warm water bath for a few minutes or enjoy cold.
The creamy delight of Purin is sure to win hearts! Give it a try, and don’t forget to leave your thoughts and variations in the comments below. Enjoy every spoonful!
