Purin is a classic Japanese pudding made by pouring an egg-and-milk mixture over caramel syrup in molds, then steaming it in a pressure cooker. The pressure cooker shortens the steaming time compared with the hours it would take in an oven.
Without stirring, cook the sugar and water in a skillet over medium heat for 8 minutes, until the caramel is dark amber. Divide it among the molds.
Warm the milk gently, then whisk it with the eggs and sugar. Strain the mixture and divide it among the caramel-lined molds.
Cover the molds with foil and arrange them on a rack in the pressure cooker. Add water to a depth of 2 finger-widths, close the lid, and, once the cooker whistles, steam over low heat for 15 minutes. Let the pressure release naturally, then cool the puddings.
Do not stir the caramel as it cooks; stirring can make it clump and crystallize. Do not extend the steaming time, or the pudding may become porous. Contains eggs and milk.
15 dakikalık buğulama fırındaki saatler süren yöntemden çok daha pratikti, sonuç aynı kremsi kıvamdaydı.
15 dakikalık buğulama fırındaki saatler süren eski yöntemden çok daha pratikti, sonuç aynı kremsi kıvamdaydı ve dört kalıbın hiçbirinde çatlak ya da hava kabarcığı oluşmadı, hepsi düzgün çıktı.
Karamel kısmı ilk seferde gerçekten güzel çıktı, 8 dakikada tam istediğim koyulukta oldu ve çocuklarım tabaklarını yalayarak bitirdi.
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