Japanese people love pudding, where in Japan they call it purin (プリン) or in English pudding. Some people don't know, but Japanese pudding is different from Brazilian pudding. In Japan it has a different composition and is classified as a flan here in Brazil.
The taste is light and extremely addictive. You can understand why the Japanese like this dessert so much. If you notice, in anime, characters usually buy ready-made puddings in konbinis (convenience stores) and eat them with the packaging upside down, with the caramel facing down.
In Japanese homes, mothers also prefer to serve the pudding in glass cups upside down. The difference with purin is that you don't need condensed milk to firm the cream. The combination of yolks and milk will make the cream thicken and the taste will not be as cloying as a traditional Brazilian pudding.
Purin Recipe - Japanese Pudding
Before starting, determine where you would like to make the purines. There are several options such as: jelly pots, pudding mold, small cheesecake or ramekin (those white pots that we see a lot in restaurants).
- Start by preheating the oven to 180ºC;
- Heat enough water for the bain-marie of the purins;
making the caramel
- 200g of granulated or refined sugar;
- 100ml of water;
How to make the caramel:
- In a pan, mix the ingredients and take it to the low fire until it turns golden. Do not stir the mixture while it is on fire;
- Immediately transfer the caramel to the molds. Reserve;
making the purin
- 500 ml of milk;
- 4 yolks + 2 whole eggs;
- 1 c (soup) of vanilla essence;
- 120g of refined sugar;
How to make the purin:
- Mix all the ingredients in the blender and put in the jars;
- Cover the jars with aluminum foil (shiny side down);
- Bake in a bain-marie with hot water for 1 hour, or until they are firm to the touch;
- Allow to cool and refrigerate for 4 hours before serving;
I hope you like this recipe. Have you ever had the chance to make a Japanese pudding? What do you think? We appreciate the comments and shares.