Purin – Japanese Dessert Custard

 

All around the world, there are variants of this recipe – flan, crème brulee’, leche flan, caramel crème…The Japanese version is softer ,  more delicate, less sweet.  It is a delicious end to a heavy meal or an excellent light dessert to serve with a cold plate, salady luncheon.  I like to chill and then unmold on a plate and serve with some fresh cut fruit to garnish – strawberries, blueberries, aspic cutter flowers of thin sliced melons, thin slices or half moons of kiwi….. 

If The Kentucky Bourbon Cake (see recipe under a previous post) is a luxurious and expensive call girl of a dessert, this dessert is a fairy princess.

 Ingredients and Instructions

CUSTARD

2 cups whole milk

2/3 c. sugar

4 eggs

1 tsp. good vanilla extract

Butter (for greasing custard cups/molds) 

SAUCE

6 tbs sugar

2 tbs water + 1 tbs warm water 

Butter six custard cups/molds.  Heat 2 tbs. water in a sauce pan.  Add 6 tbs. of sugar and simmer until the sauce is browned (be careful not to let it burn!)  Carefully add 1 tbs. warm water to thin the sauce.  Pour sauce equally into the molds and carefully swirl around the bottom.  Put milk into a medium saucepan and heat to about 140 F.  Dissolve 2/3 cup sugar in the milk and add vanilla extract. Cut off the heat.  Lightly beat eggs in a bowl.  Gradually add warm milk to egg mixture, stirring so you don’t get sweet scrambled eggs.  Run the mixture through a strainer and scoop out some bubbles from the surface of the egg mixture.   Pour mixture over the sauce in the molds.  Please the pudding in a steamer and steam for about 15 – 20 minutes on low heat. Cut off the heat and let them cool.  Remove pudding from the molds and serve on plates.  If you don’t have a steamer, use bain marie method, covering the whole with foil.  ***Be careful lifting the foil or opening the steamer. 

custard 1 

 

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