Japanese Pudding (Purin)
Classic Japanese custard pudding with a caramel sauce.
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Caramel Sauce
- 50 g Sugar
- 2 tablespoon Water
Custard
- 3 pcs Eggs
- 300 ml Milk
- 60 g Sugar
- 1 teaspoon Vanilla Extract
1. Preheat your oven to 150°C (300°F).
2. To make the caramel sauce, heat the sugar and water in a saucepan over medium heat until it turns golden brown. Pour the caramel into the bottom of each ramekin.
3. In a mixing bowl, whisk the eggs and sugar together until well combined.
4. Heat the milk in a saucepan until warm, then gradually add it to the egg mixture, whisking continuously. Add the vanilla extract.
5. Strain the mixture through a sieve to remove any lumps, then pour it into the ramekins over the caramel.
6. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
7. Bake for 30 minutes or until the custard is set. Let it cool, then refrigerate for at least 2 hours before serving.
Calories: 200kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 50mg | Potassium: 150mg | Sugar: 30g | Vitamin A: 300IU | Calcium: 100mg | Iron: 1mg
Custard, Japanese Dessert, Pudding