Purin (Caramel Pudding)

Creamy soft and sticky sweet, a wonderfully jiggly dessert. Also commonly known as flan

Serves 4/makes 4 small, individual sized purin

Ingredients:

FOR CUSTARD

• 250ml Milk
• 5 tbsp Sugar
• 2-3 Eggs
• ¼ tsp Vanilla Extract

FOR CARAMEL

• 4 tbsp Sugar
• 1 tbsp Water
• 1½ tbsp Hot Water

EXTRA

• Unsalted Butter, to grease moulds

Method and Instruction

Preparation (Caramel)

1. Lightly butter the inside of 4 purin moulds.
2. Place sugar and water in a saucepan. Bring to a simmer on medium heat until the sugar melts and is dissolved into the water.
3. Continue heating until the sugar turns a deep amber colour, being careful not to burn the caramel.
4. Remove caramel from the heat and, using a long handled spoon or ladle, carefully add hot water to the caramel in 2 – 3 small portions. Swirl the contents of the pot together to incorporate the water into the caramel. Be careful of hot caramel splashing up during this step, as it can cause burns.
5. Evenly distribute caramel among the 4 moulds. Set aside.

Preparation (Custard)

1. To prepare the steaming environment for the purin: Fill a pot with a fitted lid with enough water so that the bottom half of the cups are covered when placed into the water. Place a small, clean dishcloth or towel at the bottom of the pot to help distribute the heat evenly. Bring to a low boil.
2. Place milk and sugar in a small pot set on medium heat.
3. Stir occasionally until the sugar has completely dissolved and the milk is hot and steaming.
4. Whisk eggs in a bowl until the yolks are well incorporated into the whites. Try not to produce too many bubbles or mix a lot of air into the eggs.
5. Slowly pour the hot milk into the eggs, whisking vigorously as you pour, being careful not to scramble the eggs. Ensure the eggs and milk are incorporated together completely.
6. Strain the egg mixture using a fine meshed strainer and remove any foam from its surface using a spoon.
7. Gently pour egg mixture evenly into each mould with the caramel sauce at the bottom. Cover securely with foil.

Cooking

1. Gently place the custard in the prepared steaming environment. Cover the pot with a lid and cook, making sure the water remains just below the boiling point.
2. Steam for 15 – 20 minutes, or until the top of the custard has solidified and is shiny, and the purin wiggles slightly in its mould when gently shaken.
3. Remove from hot water and let cool to room temperature, keeping the foil covering the moulds.
4. Refrigerate until thoroughly chilled, about 2 hours.

To Serve

1. Run the tip of a thin knife along the top edge of the custard. Hold the mould at an angle and gently tap against a hard surface, turning it slowly to loosen the custard from the mould on all sides.
2. Turn the mould upside down on a serving plate. The purin should pop out of the mould, landing with the caramel facing up. Tap the bottom of the mould if it does not come out. Be gentle with the purin as it is very soft and a bit fragile once removed from its mould.
3. Serve as a sweet snack or dessert.