DÉGUSTATION souvenir du Japon : Purin fait-maison facile, Omiyage pudding avec ma maman & mon papa

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness and can enhance flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides a richer flavor.

caramel sauce

🥗Healthier: date syrup

💰Cheaper: homemade caramel

Date syrup is a natural sweetener with a unique taste.

Heat milk in a saucepan over medium heat until steaming.

Whisk together eggs and sugar in a bowl until well combined.

Add vanilla extract and a pinch of salt to the egg mixture and whisk until smooth.

Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs.

Strain the mixture through a fine sieve into another bowl to remove any lumps.

Prepare caramel sauce by melting sugar in a pan over medium heat until golden brown.

Pour caramel into individual ramekins, coating the bottom evenly.

Fill the ramekins with the custard mixture, leaving some space at the top.

Cover each ramekin with aluminum foil to prevent water from entering during cooking.

Place the ramekins in a steamer basket or a baking dish with water, creating a water bath.

Steam the puddings for about 20-25 minutes, or until set but still slightly jiggly in the center.

Remove from heat and let cool to room temperature before refrigerating for at least 2 hours.

To serve, run a knife around the edge of each ramekin, invert onto a plate, and drizzle with extra caramel sauce.

Cooking Techniques

Spice Level:

Allergens