Easy Caramel Custard Pudding (Purin)
Craving something sweet and satisfying? Look no further than homemade Caramel Custard Pudding, also known as Purin. This delectable dessert combines the rich flavors of caramelized sugar with creamy custard for a taste sensation that’s hard to resist.
In Japan, desserts often carry their own unique twists and names, adding a touch of whimsy and personality to familiar treats. Purin, pronounced “poo-reen,” captures the essence of Caramel Custard Pudding with its smooth custard base and signature caramelized sugar topping. The name itself is derived from the French word “pudding,” reflecting the global influence on Japanese cuisine.
What sets Purin apart is not just its name, but also the meticulous attention to detail in its preparation. Japanese culinary traditions emphasize precision and balance, resulting in a dessert that’s as visually stunning as it is delicious. Purin is often served in individual portions, delicately molded and adorned with a glossy caramel glaze that glistens like golden sunshine.
But beyond its elegant appearance, Purin embodies the warmth and hospitality of Japanese culture. It’s a dessert that’s shared among friends and family, enjoyed during special occasions or as a comforting treat after a long day. Whether served in a bustling café in Tokyo or lovingly crafted in a home kitchen, Purin brings people together, fostering connections and creating memories that last a lifetime.
So, the next time you hear the word “Purin,” think of it as more than just a dessert – think of it as a symbol of sweetness, joy, and the simple pleasures of life. And when you indulge in a creamy spoonful of Caramel Custard Pudding (Purin), let it transport you to a world where every bite is a celebration of flavor and friendship. Cheers to Purin – the sweetest way to savor life’s little moments!
Few recipes that might catch your interest:
Easy Caramel Custard Pudding (Purin)
A velvety smooth custard, kissed with the richness of caramelized sugar, delicately cradled in a luscious embrace. It's a dessert dream come true, a culinary masterpiece that brings joy with every spoonful.
Ingredients
Caramel
Pudding
Instructions
In a saucepan, combine 100 grams of sugar with 45 ml of water over medium heat. Allow the mixture to cook undisturbed until it turns a beautiful golden brown color, swirling the pan occasionally to ensure even caramelization. Once you've achieved the perfect amber hue, carefully add 40 ml of hot water to the caramel.
Pour into the bottom of a 14cm round baking pan, ensuring it coats the entire surface evenly. Set aside to cool while we prepare the pudding mixture.
In a mixing bowl, whisk 4 eggs and vanilla extract. Set aside.
Add milk, sugar and creamer into sauce pan allow the sugar to dissolved. Pour pudding mixture over the caramel layer.
Preheat your oven to 150°C and prepare a water bath by placing the filled baking pan into a larger pan filled with hot water. Carefully transfer the water bath to the oven and bake for approximately 50-60 minutes, or until the pudding is set around the edges but still slightly jiggly in the center.
Once our Caramel Custard Pudding has finished baking, remove it from the oven and allow it to cool to room temperature. Then, transfer the pudding to the refrigerator to chill for at least 4 hours, or until fully set.
When it's ready to serve, run a knife around the edge of the pudding to loosen it from the pan, then invert it onto a serving plate to reveal the stunning caramel layer on top. Slice into generous portions and enjoy the creamy caramel-infused goodness of this homemade dessert!
Servings 5
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 2.8g14%
- Cholesterol 139mg47%
- Sodium 98mg5%
- Potassium 104mg3%
- Total Carbohydrate 46g16%
- Sugars 45.2g
- Protein 7.6g16%
- Calcium 135 mg
- Iron 1 mg
- Vitamin D 13 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Note
- When making the caramel layer, be patient and avoid stirring the sugar and water mixture too much. Allow it to caramelize undisturbed until it reaches a golden brown color for the perfect flavor.
- When pouring the caramel into the baking pan, tilt and rotate the pan to coat the entire bottom evenly. This will ensure that every bite of pudding has a delicious layer of caramel.
- When mixing the pudding ingredients, whisk the eggs just until they are combined with the other ingredients. Overbeating can result in a dense or rubbery texture in the finished pudding.
- Allow the pudding to cool to room temperature before transferring it to the refrigerator to chill. This will help it set properly and develop the perfect consistency.
Frequently Asked Questions
Yes, Caramel Custard Pudding is similar to other desserts like Flan or Crème Caramel. They all feature a layer of caramelized sugar and a custard-like texture. The main difference may lie in slight variations in ingredients or preparation methods based on regional or cultural preferences.
While traditional Caramel Custard Pudding recipes call for eggs, you can find eggless or vegan versions that use alternatives like agar-agar, cornstarch, or tofu to achieve a similar texture. However, the flavor and consistency may vary slightly from the traditional version.
To avoid air bubbles in your pudding, gently tap the filled baking pan on the counter a few times to release any trapped air before baking. You can also strain the custard mixture through a fine-mesh sieve before pouring it into the pan to remove any lumps or bubbles.
The pudding is ready when it's set around the edges but still slightly jiggly in the center. You can also insert a toothpick or knife into the center of the pudding – if it comes out clean or with just a few moist crumbs, it's done.
Yes, you can prepare Caramel Custard Pudding ahead of time. Once baked and cooled, cover the pudding with plastic wrap or foil and store it in the refrigerator for up to 3-7 days. Just be sure to unmold it from the pan before chilling.
To unmold the pudding, run a knife around the edge of the pan to loosen it, then invert it onto a serving plate. If any caramel sticks to the bottom of the pan, simply spoon it over the pudding before serving.
