YouTube
Learn . Laugh . Eat

Purin

Prep: 5 mins

Cook: 30 mins

A Japanese-style creme caramel, the perfect dessert for any occasion

  • 3 eggs

  • 5 tbsp granulated sugar

  • 500 ml whole milk

  • 1/2 tsp vanilla extract (Optional)

Caramel

  • 5 tbsp granulated sugar

  • 2 tbsp water

Custard

  • First warm your milk up on a hob, until lukewarm. While the milk is slowly warming up, whisk the eggs until the yolks and whites are combined. Now add the sugar and vanilla extract to the milk. Stir and as soon as the sugar is dissolved, remove from the heat.

  • Pour the milk into the whisked egg, little by little while constantly stirring with a hand whisk. Strain the egg mixture with a fine mesh sieve 3 times (scraping off the bottom of the sieve if needed). Now it is time to make your caramel.

Caramel

  • Place the 5 tablespoons of sugar and 1 tablespoon of water in a small saucepan over a medium heat. Cook and gently swirl the saucepan occasionally until golden brown. Remove from the heat, then tilt the saucepan and add 2 tbsp of water. Then quickly swirl the caramel and pour it into individual serving cups (heat-proof) or ramekins.

  • Pour the egg mixture into the cups filled with the caramel. If you want an extra smooth custard, skim the bubbles off the top of the cup before steaming. Boil plenty of water for a water bath in the kettle or on the stove. While boiling the water, tightly cover the individual cups with aluminum foil. Then place the cups in a large frying pan / baking tray. Once the water is boiled, gently pour it into the p an filled with the cups until the hot water covers half the height of the cups.

  • Put on a tight fitting lid and cook at 180°C for 15 minutes. Then turn off the heat and leave it for another 15 minutes with the lid on. Throughout the steaming process, don't open the lid. Once cooked, pop them in the fridge for three hours, or overnight.

  • To serve, take it out of the fridge and place the ramekin in a bowl of boiling water. Allow it to warm up for a few minutes, then take a paring knife and gently separate the flan from the sides. Take it out of the boiling water and flip it onto a plate and enjoy!

How To Make Purin

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 3 eggs

  • 5 tbsp granulated sugar

  • 500 ml whole milk

  • 1/2 tsp vanilla extract (Optional)

Caramel

  • 5 tbsp granulated sugar

  • 2 tbsp water


Custard

  • First warm your milk up on a hob, until lukewarm. While the milk is slowly warming up, whisk the eggs until the yolks and whites are combined. Now add the sugar and vanilla extract to the milk. Stir and as soon as the sugar is dissolved, remove from the heat.

  • Pour the milk into the whisked egg, little by little while constantly stirring with a hand whisk. Strain the egg mixture with a fine mesh sieve 3 times (scraping off the bottom of the sieve if needed). Now it is time to make your caramel.

Caramel

  • Place the 5 tablespoons of sugar and 1 tablespoon of water in a small saucepan over a medium heat. Cook and gently swirl the saucepan occasionally until golden brown. Remove from the heat, then tilt the saucepan and add 2 tbsp of water. Then quickly swirl the caramel and pour it into individual serving cups (heat-proof) or ramekins.

  • Pour the egg mixture into the cups filled with the caramel. If you want an extra smooth custard, skim the bubbles off the top of the cup before steaming. Boil plenty of water for a water bath in the kettle or on the stove. While boiling the water, tightly cover the individual cups with aluminum foil. Then place the cups in a large frying pan / baking tray. Once the water is boiled, gently pour it into the p an filled with the cups until the hot water covers half the height of the cups.

  • Put on a tight fitting lid and cook at 180°C for 15 minutes. Then turn off the heat and leave it for another 15 minutes with the lid on. Throughout the steaming process, don't open the lid. Once cooked, pop them in the fridge for three hours, or overnight.

  • To serve, take it out of the fridge and place the ramekin in a bowl of boiling water. Allow it to warm up for a few minutes, then take a paring knife and gently separate the flan from the sides. Take it out of the boiling water and flip it onto a plate and enjoy!

How To Make Purin

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

instagram pinterest TABLEFLIP Youtube Icon