Purin

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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!

Gather these:

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

Start with:

  • 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 😛

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