How to Make Perfect Japanese Caramel Pudding
How to Make Perfect Japanese Caramel Pudding
Japanese caramel pudding, also known as Purin, is a delectable dessert that combines the smoothness of custard with the rich flavors of caramel. With its velvety texture and delightful sweetness, this dessert is sure to satisfy your cravings. In this blog post, we will guide you through a simple and mouthwatering recipe for Japanese caramel pudding.
Ingredients
- 30g of sugar
- 3 tablespoons of water
- 3 tablespoons of hot water
- 2 whole eggs
- 2 egg yolks
- 250g of milk
- 35g of sugar
- 1 teaspoon of vanilla extract
Instructions
Step 1
In a saucepan, combine 30g of sugar and 3 tablespoons of water. Heat the mixture until it turns deep brown. Add 3 tablespoons of hot water to the caramelized sugar mixture and pour it into the pudding mold.
Step 2
2. In a bowl, whisk together 2 whole eggs, 2 egg yolks, and 1 teaspoon of vanilla extract until well combined.
Step 3
3. In a separate microwave-safe bowl or saucepan, heat 35g of sugar and 250g of milk for 1 minute and 30 seconds, or until the sugar has completely dissolved.
Step 4
While stirring the milk mixture, gradually pour it into the beaten eggs. Strain the mixture twice to ensure a smooth and creamy consistency.
Step 5
Pour the egg mixture into the prepared pudding mold. Depending on the mold you have, bake the pudding at 140°C (280°F) for 40 to 55 minutes.
Step 6
Allow the pudding to cool for a few minutes before refrigerating it for at least 6 hours.
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Conclusion
Japanese caramel pudding is a delightful treat that offers a perfect balance of sweetness and creaminess. By following these simple steps, you can create a mouthwatering dessert that will impress your family and friends. Whether you enjoy it on its own or with a dollop of whipped cream, Japanese caramel pudding is sure to become a favorite in your household. So, gather your ingredients and embark on a culinary journey to savor this irresistible delight.
If you’ve tried this Japanese caramel pudding, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
I tried this recipe yesterday. I just divide your original recipe into half. It turns out that it taste really good. I just wanna know what type of milk you use in your recipe, I use a full cream milk.
Thank you.
Loved it.. just fantastic. Perfection. I can’t believe I succeeded the first time. the caramel is the most challenging part. And I triple sieved for smoothness, not necessary. My family loved it. Not too sweet.
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