Japanese Custard Pudding (Purin)

500ml whole milk
3 eggs
5 tablespoons caster sugar
1 teaspoon vanilla extract (optional)

The Caramel

5 tablespoons caster sugar
2 tablespoons water

PREPARATION

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COOKING

1. Pour the milk into a saucepan and gently heat until just lukewarm, making sure it does not boil.
2. Whisk the eggs until the yolks and whites are just combined, then mix in the caster sugar and vanilla extract.
3. Slowly pour the warm milk into the eggs a little at a time, whisking continuously to temper the mixture and prevent scrambling.
4. Strain the custard mixture through a sieve 2–3 times until completely smooth and free from bubbles or lumps.
5. To make the caramel, heat the caster sugar over medium heat without stirring until it melts into a golden syrup.
6. Carefully add the water and allow the caramel to bubble into a smooth golden sauce, taking care as it will splutter.
7. Divide a small amount of caramel between the bases of the ramekins, coating the bottom evenly before it begins to set.
8. Pour the prepared custard mixture over the caramel in each ramekin, then skim away any foam from the surface if desired.
9. Steam the puddings or bake in a steam oven/water bath at 160°C for 15–20 minutes, until they have a gentle wobble but are set.
10. Remove and allow the puddings to cool completely, then refrigerate for 3–4 hours or overnight for the best texture.
11. To unmould, dip the outside of each ramekin briefly into hot water and run a small knife carefully around the edge.
12. Invert onto a serving plate and allow the caramel syrup to flow over the custard before serving chilled.

School of Wok Tips

• Warm the milk gently—boiling milk can scramble the eggs.
• Straining the custard creates an extra silky texture.
• Don't stir the caramel while it cooks or it may crystallise.
• Chill thoroughly before turning out for the cleanest finish.

FAQs

What is Purin?
Purin is the Japanese version of a caramel custard pudding or crème caramel.

Why temper the eggs?
It gradually raises their temperature and prevents them from scrambling.

Can I make it a day ahead?
Yes, it actually tastes even better after chilling overnight.