Japanese Caramel Custard Pudding // Purin

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with fewer calories

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor naturally

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener

Prepare a caramel by heating 40g of sugar and 40g of water in a saucepan until it melts and turns amber.

Quickly pour the caramel into individual ramekins, swirling to coat the bottom evenly.

In a bowl, whisk together 2 whole eggs, 2 egg yolks, and 250g of milk until well combined.

In a separate saucepan, heat 250g of milk and 30g of sugar over low heat until sugar dissolves, then remove from heat.

Slowly pour the warm milk mixture into the egg mixture, whisking continuously to avoid curdling.

Strain the mixture through a fine sieve into a large measuring cup to ensure smoothness.

Pour the custard mixture into the prepared ramekins over the caramel.

Place the ramekins in a deep baking dish and fill the dish with 30g of hot water until it reaches halfway up the sides of the ramekins.

Cover the baking dish with aluminum foil and steam in a preheated oven at 160°C (320°F) for about 30-40 minutes.

Check for doneness by inserting a knife into the center; it should come out clean.

Once cooked, remove the ramekins from the water bath and let them cool to room temperature.

Refrigerate for at least 2 hours before serving.

To serve, run a knife around the edges of the ramekin and invert onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens