107min 4 ppl
Purin
61 minutes
4 people
Hardover 60 min or 12+ steps
61 min · 7 steps
Hard: over 60 min or 12+ steps
220 kcalper person
Protein 7g
Carbs 36g
Fats 5g
About this dish
A firmer, denser cousin of crème caramel, its custard baked until it holds a clean slice rather than wobbling apart, sitting on a pool of deep amber caramel. A café staple across Japan since the postwar years.
Allergy Info
Dairy, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggs4
- Milk400 ml
Dried Goods
- Caster sugardivided100 g
- Water30 ml
Spices & Seasonings
- Vanilla extract5 ml
Utensils
- Saucepan
- Mixing bowl
- Fine-mesh sieve
- Ramekins
- Baking tray
Method
1
Preheat the oven to 160°C and put a kettle of water on to boil for the water bath.
Approx. 3 minutes
2
Heat half the sugar with the measured water in a saucepan over medium heat, without stirring, until it turns a deep amber caramel, then quickly pour into 4 ramekins, tilting to coat the base.
Approx. 8 minutes
3
Warm the milk in a saucepan until just steaming, then remove from the heat.
Approx. 4 minutes
4
Whisk the eggs, remaining sugar and vanilla extract together in a mixing bowl, then gradually whisk in the warm milk.
Approx. 5 minutes
5
Strain the custard through a fine-mesh sieve into the caramel-lined ramekins.
Approx. 3 minutes
6
Place the ramekins in a roasting tray, pour boiling water around them to come halfway up the sides, and bake for 35 minutes until just set with a gentle wobble.
Approx. 35 minutes
7
Cool completely, then chill for at least 3 hours before turning out onto plates.
Approx. 3 minutes
