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 love this dessert so much. If you notice, in the anime, the characters usually buy puddings ready in the konbinis (convenience stores) and eat them with the packaging upside down, with the caramel face down.
In Japanese homes, mothers also prefer to serve the pudding in upside-down glass cups. The difference with purin is that you do not need condensed milk to firm the cream. The combination of egg yolks and milk will make the cream thicken and the taste is not as nauseating as a traditional pudding in Brazil.
Purin Recipe - Japanese Pudding
Before you begin, determine where you would like to make the purins. There are several options such as: jars of jam, pudding mold, small cheese or ramekin (those white jars that we see a lot in restaurants).
- Start by pre-heating the oven to 180ºC;
- Heat enough water for the purins' water bath;
- 200g of crystal or refined sugar;
- 100ml of water;
How to Make Caramel:
- In a saucepan, mix the ingredients and cook over low heat until golden. Do not stir the mixture while it is on the fire;
- Transfer the caramel immediately to the molds. Reserve;
- 500 ml of milk;
- 4 yolks + 2 whole eggs;
- 1 c (soup) of vanilla essence;
- 120g of refined sugar;
How to make purin:
- Beat all ingredients in a blender and place in jars;
- Cover the jars with aluminum foil (with the shiny side down);
- Bake in a water bath with hot water for 1 hour, or until they are firm to the touch;
- Wait to cool and refrigerate for 4 hours before serving;
I hope you like this recipe. Have you had a chance to make a Japanese pudding? What do you think? We appreciate comments and shares.