Japanese Custard Pudding
Japanese Custard Pudding

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, japanese custard pudding. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese Custard Pudding is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Japanese Custard Pudding is something that I’ve loved my entire life.

Purin is a flan-like cold custard dessert in Japan. The name "Purin" comes from "pudding", but it is not the same thing as the gooey pudding in the U. It has a firmer texture similar to Mexican flan and also has caramel sauce on top.

To begin with this particular recipe, we have to prepare a few ingredients. You can have japanese custard pudding using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Custard Pudding:
  1. Make ready Caramel
  2. Take 120 g Granulated sugar
  3. Get 2 tbsp Water
  4. Get 100 mL Boiling water
  5. Make ready Egg Mixture
  6. Prepare 8 eggs
  7. Make ready 130 g Sugar
  8. Prepare 960 mL Milk
  9. Make ready 1 tsp Vanilla (extract, paste, or oil)
  10. Take Tools
  11. Make ready Pot
  12. Make ready 2 trays, one small enough to fit in the other
  13. Get Ladle
  14. Make ready Whisk
  15. Prepare Something to mix with (wooden spoons, silicone spatula, etc.)
  16. Take Sifter

The best Most spectacular Japanese custard pudding you will ever have. How to make Japanese Custard Pudding aka Japanese Purin. So, I am a custard and flan lover! They are seriously two of my most favorite foods.

Instructions to make Japanese Custard Pudding:
  1. Preheat the oven to 300°F
  2. Let’s make the caramel. In a pot that will be big enough to hold all of the milk, add the sugar and on medium heat. When the pot heats up a little, pour in your tiny bit of water. It should sizzle a little bit and bubble. The water will get soaked up by the sugar. Don’t touch, don’t mix.
  3. Let the pot sit on medium heat without mixing it. You can move it around by moving the pot but try not to stir. If there are any large sugar clumps, you can push that in, but don’t stir. Wait until it becomes a little brown. Prepare the boiling water.
  4. When the whole thing becomes a dark brown, turn off the heat, and quickly pour in the hot water. It will sizzle and smoke and splash a little bit so put a lid on the pot. When the splashing and sizzling has gone down, take the lid off. Check the consistency of the caramel. If it is still a bit fluid, keep resting it. Onces it thicken, the caramel is done. You want it to be a bit burnt to get that bitter-sweet flavour.
  5. Once the caramel thickens, pour it into a smaller tray. It will be really thick and paste like, but spread it out as much as you can before it hardens. It’s okay if it’s not completely spread, it will spread in the oven.
  6. Now we’ll make the egg mixture for the pudding. Take the pot you used for the caramel and put it back on the stovetop. With all the caramel remnants still on it, pour in the milk and sugar. Stir on medium to low heat, gradually dissolving the caramel and sugar into the milk.
  7. While the milk is heating up, crack 8 whole eggs in a bowl and whisk.
  8. When the milk comes to a simmer, take it off the heat and pour it little by little into the eggs, all the while mixing it together. Mix in vanilla.
  9. Make sure the small tray with the caramel sits in the larger tray. Pour boiling water in the larger tray, to create a bath for the smaller tray. Fill large tray up halfway at least. In the small tray, pour the mix mixture through a sifter to get rid of any unmixed eggs, any unwanted remnants.
  10. Place in the oven for 45 minutes. When finished, take it out and let it cool.
  11. Once cooled, wrap with plastic wrap and place the the refrigerator for a couple hours or overnight. After chilled, use an offset spatula or a knife and run it along the edge of the pudding, releasing it off the sides. Then, place a sheet tray or a serving tray on top and flip to remove the pudding. Cut into pieces and enjoy!

I thought I have had the best custard back in the United States but boy was I wrong! This baked Japanese custard pudding, known as purin in Japan, is creamy, delicious, and easy to make! Jump to Recipe One of my favorite desserts growing up was the simple and humble プリン aka purin. Japanese Custard Pudding This is the closest I've ever made Custard Pudding to taste like the classic Japanese puddings you can get in convenience stores and grocery stores in Japan. The smooth and silky texture of the pudding really took me back to my childhood.

So that is going to wrap this up for this special food japanese custard pudding recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!