I am pretty sure that this name is gonna ring a bell from chemistry, an organic compound. Well, its actually Japanese name for pudding(creme-caramel to be precise). It is akin to a typical Mexican flan, but purin is more condensed. Some people prefer to use gelatin, like I did, so it will have a tad bit of jelly structure, which makes it actually better. Just like a normal creme caramel, its topped with caramel, which can be light or dark, a personal choice, I have used the dark one here, which has the bitter zing of burnt sugar, which is some i felt exquisite for a sweet tooth. Two ways of fashioning this dessert is either by baking or simply putting them straight away to fridge. I have chosen the second one, which turned out well. With only a few ingredients, check out how to carve this beauty!
For the caramel:
- granulated sugar – 175 grams
- water – 3 tablespoons
For the pudding:
- non flavored gelatin – 10 grams
- water – approx 1/4 cup
- egg yolks – 4 large
- granulated sugar – 1/4th cup + 2 tablespoons
- full fat milk – 400 ml/1 and 3/4 cups
- whipping cream – 1/2 a cup
- vanilla – 2 teaspoons
- Combine gelatin with water for it to bloom and leave it aside. Arrange your ramekins.
- Begin with the caramel by melting the granulated sugar in a heavy bottomed vessel, over a medium to high flame. Watch it turn deep brown.
- Once no granules are left on the pan, add 3 table spoons of water. Be careful about the mess the hot pan is about to make. Use a wooden spoon to mix them thoroughly.
- Move them from the flame and fill 2/3rd of the ramekins with the caramel. Dip the bottom of ramekin in hot water so that it wont get hardened. Now, moving up for the pudding.
- In a clean dry bowl, using a wire whisk, cream egg yolks and sugar along with vanilla and set it aside.
- In a sauce pan, heat up half of the milk (200 mils) until warm. Do not let it boil.
- Add the milk in batches of four into the creamed egg mixture, whisking them thoroughly.
- Now pour this mixture back to the pain and place them in a low flame, stirring continously until bubbles are formed at the edges. Add the gelatin and remove from heat. Now pour them through a sieve to get a smooth mixture into a bowl.
- Place this bowl in an ice bath. Add the remaining milk and whipping cream and whisk them altogether.
- Pour the thick mixture into individual ramekins(taken from the hot water). Fridge them up for 1 and half hour or until wobbly.
- Once set, its time to turn them out to a plate. Take a bowl of hot water.
- Run a knife through the ramekin edge to release the pudding. Now to release the caramel bottom, dip only the bottom part of the ramekin in the hotwater for approximately 7 seconds.
- Now tilt the ramekin upside down to the serving plate and voila, its out! Indulge into the calories 😛