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Creamy Purin

Creamy Purin

Course Dessert
Cuisine Japanese

Ingredients

  • 2 Tbsp water
  • 1 tsp Powdered Gelatin
  • 2 Eggs
  • 3 Egg Yolks
  • ¼ cup Sugar
  • 1 ½ cup Milk
  • ½ cup Fresh Cream
  • ½ Vanilla Bean (optional)

Caramel Sauce

  • ¼ cup Sugar
  • 1 tsp Water
  • ¼ cup Warm Water

Instructions

  1. In a small bowl, add the gelatin powder and water and mix lightly.
  2. In a small pot, add the milk and sugar.
  3. Cut open vanilla bean and scrape the vanilla bean caviar from the bean pod. Add them to the pot and heat.
  4. Heat right before it starts to boil and stop the heat. Add the gelatin making sure to scrape all of it, and melt.
  5. Add the fresh cream and mix well.
  6. In a medium bowl, add the two whole eggs and 3 egg yolks. Whisk it together.
  7. Add the ingredients in the pot into the bowl and mix well. Strain once to make it smoother.
  8. Place ice water in a bigger bowl. Place the medium bowl with egg mixture on top and whisk continuously to cool the mixture down.
  9. Once the mixture has slightly thickened, pour into containers and cool in the fridge.

  10. In the meantime make caramel sauce. Add sugar and 1 teaspoon of water in a pot and heat on low heat.

  11. Once it begins to brown, slowly sway the pot for around 1 minute until it becomes caramel color.

  12. Stop the heat and add warm water until caramel melts. Then cool.

  13. Add the caramel sauce onto the purin. Enjoy!