Purin is a Japanese classic pudding made by pouring an egg and milk custard over caramel syrup into moulds and steaming them in a pressure cooker. The pressure cooker turns what would be an hours-long oven steam into a much shorter job.
Melt the sugar and water in a pan without stirring over medium heat for 8 minutes until a deep amber caramel forms, then divide among the moulds.
Warm the milk slightly and whisk with the eggs and sugar, strain, then pour over the caramel in the moulds.
Cover the moulds with foil and place on a rack in the pressure cooker, add 2 finger-widths of water underneath, seal the lid, bring to pressure and steam over low heat for 15 minutes. Let the pressure release naturally, then cool.
Do not stir the caramel as it cooks, or it will seize and crystallise. Do not oversteam, or the pudding will turn porous. Allergens: contains egg, milk and dairy.
Adding vanilla extract brings a light aroma that balances the caramel's intensity; a common touch in the classic version.
Admin DadaGastro · verified in test kitchen15 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.