Pudding (Purin)
Try this Pudding Purin recipe, or contribute your own.
Try this Pudding Purin recipe, or contribute your own.
- 1/4 cup (60 ml) water
- 2 tsp. vanilla
- 2/3 up(140 g) granulated sugar
- 2 tbsp. (30 ml) water
- 2 tbsp. (30 ml) boiling water
- 10 g (.35 oz) gelatin powder* or gelatin sheet** (= 1 t
- 4 large egg yolks (recipes using only egg whites)
- 1/3 cup + 1 tbsp. (80 g) granulated sugar
- 1 3/4 cups (400 ml) milk (i use whole)
- 1/2 cup (120 ml) heavy whipping cream
- 8 4- oz (1/2 cup 120 ml) ramekins
- double boiler (for gelatin sheets)
- fine-mesh strainer
- Carbohydrate 0.132825 g
- Cholesterol 0 mg
- Fat 0.00063 g
- Fiber 0 g
- Protein 0.00063 g
- Saturated Fat 0.000105 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.0945 mg
- Sugar 0.132825 g
- Trans Fat 0.000378 g
- Calories 3 calories
Step-by-step
- Prepare 2 Tbsp. boiling water.
- Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
- Increase the heat to medium-high. Boil, without stirring, for 5-7 minutes or until golden brown.
- When the mixture turns into a nice amber color, immediately remove from heat. Pour in 2 Tbsp. boiling water.
- Stir the saucepan to mix together.
- Briefly dip the ramekins in hot water to warm up.
- While caramel is still hot, evenly distribute the caramel among the 8 ramekins. Set aside and let the caramel thicken naturally.
- In a small bowl, cut 4 gelatin sheets into thin ½ inch (1.3 cm) strips. Add ½ cup (60 ml) cold water and set aside for 5-6 minutes until the gelatin “blooms”.
- If you’re using powder gelatin, combine 3 tsp. (10 g) gelatin powder and ½ cup (60 ml) water and let stand for 1 minute. Then microwave on high for 30-40 seconds and stir.
- Once gelatin sheets are bloomed, bring 1 inch (2.5 cm) of water to simmer and place the bowl of gelatin mixture over the saucepan (double boiler). Steam will immediately warm up the glass bowl and start dissolving the gelatin. Turn off the heat and set aside.
- In a large mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
- In a medium saucepan, heat 200 ml (roughly 1 cup) milk over medium heat until the milk is warm to the touch.
- Slowly add the warm milk, whisking constantly.
- Pour the mixture back into the saucepan. Cook over medium low heat, stirring constantly, until the mixture coats a spoon with a thin film or small bubbles start to form at edges of pan, or reaches 160F (71C).
- Add in the gelatin mixture and mix well. Remove from the heat.
- Strain the mixture through a fine sieve into a clean bowl or a large cup with a pout.
- Add the rest of the milk (200 ml), heavy whipping cream, and vanilla and whisk all together.
- Divide the custard into the 8 ramekins. Cover with plastic wrap and chill in the fridge overnight or up to 3 days.
- To serve, run a small sharp knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate.
The Sweet Simplicity of Homemade Pudding (Purin)
As a busy working mom, finding time to cook elaborate meals often feels like a luxury. However, there's something incredibly satisfying about creating simple, delicious desserts that bring a touch of joy to my family's day. This homemade Pudding (Purin) recipe is my go-to when I crave a sweet treat that's both elegant and surprisingly easy to make. It's a testament to the fact that the most rewarding recipes aren't always the most complicated. The glossy, caramel-colored top, the creamy custard, and the satisfying jiggle make this dessert a true winner.
The beauty of this recipe lies in its simplicity. There's something inherently comforting about the process: the gentle simmering of the milk, the careful whisking of the egg yolks, the anticipation as the custard cools in the refrigerator. It's a meditative process that allows me to disconnect from the day's chaos and focus on the task at hand. The result? A dessert that's far more rewarding than any store-bought version. The homemade caramel sauce is rich and not overly sweet, offering a delightful counterpoint to the smooth, creamy custard. And the whole thing takes far less time than you might think, easily fitting into even the busiest of evenings. Plus, presenting this gorgeous pudding in individual ramekins elevates the whole experience – a small detail that makes a big difference.
Ingredients and Their Roles: The ingredient list is straightforward, which is another aspect I love about this recipe. The high-quality ingredients really shine through, so I encourage you to use the best you can find. The richness of the whole milk and heavy cream elevates the custard to new heights, while the vanilla extract adds a delicate warmth. The egg yolks contribute to the creaminess, and the gelatin provides the perfect set. The homemade caramel sauce, made with just sugar and water, is the star of the show, offering a balance of sweet and slightly bitter notes. The ramekins themselves are important; they add a touch of elegance and make serving easy.
Preparing the Caramel: The key to a perfect Purin is the caramel sauce. Making it is simple but requires a bit of attention. The sugar needs to caramelize evenly, creating that beautiful amber color and a slightly bitter edge. Don't rush this step; low and slow is the way to go. Once the caramel is ready, adding the boiling water creates steam and can be a bit dramatic, so be cautious and wear your oven mitts if you're sensitive to splashes. The caramel is poured into individual ramekins while still hot to prevent it from setting prematurely.
Creating the Custard: The custard is equally important. Here, the secret is to temper the egg yolks gradually with warm milk to prevent scrambling. The gentle heating process is essential to ensure a smooth, creamy consistency and to help the gelatin dissolve properly. Once the custard has cooked, straining it is a crucial step, resulting in a flawlessly smooth texture. Adding the remaining milk and heavy cream after straining aids cooling and prevents the custard from becoming overly dense. The vanilla extract is added at the end, preserving its delicate aroma. Finally, chilling overnight allows the flavors to meld and the custard to fully set.
Serving Suggestions: This simple dessert is perfect as is, but you can enhance it by adding a dollop of whipped cream or a sprinkle of cocoa powder. The beauty of Purin is that it doesn't require any embellishments; its classic flavors speak for themselves. It's a dessert that's elegant enough for special occasions but easy enough for a weeknight treat.
This Pudding (Purin) recipe is more than just a dessert; it's a little piece of serenity in a busy life. It's a reminder that even amidst chaos, there's always time for a little bit of sweetness, a moment of mindfulness, and the pure joy of creating something delicious from scratch. The whole process, from making the caramel to chilling the custard, is a wonderful way to relax, unwind, and create something beautiful and delicious to share with the ones you love.
So, give this simple recipe a try. I promise you, it's worth every minute, and the resulting delight will make your taste buds sing. The satisfaction of creating a beautiful and delicious dessert like this is a reward in itself. And remember, don't hesitate to experiment and adjust the recipe to your personal taste preferences. Happy baking!
