Mom's Creamy Custard Pudding. Japanese caramel custard pudding is called "Purin". It is similar to the classic creme caramel or flan. It is so creamy and makes the best Japanese purin in my humble opinion.
No, no, not that banana pudding.
Rather than a layered dessert of vanilla pudding with sliced bananas and vanilla wafers, this is a banana-flavored pudding.
How to make Creamy Custard Egg Pudding.
You can have Mom's Creamy Custard Pudding using 5 ingredients and 29 steps. Here is how you achieve that.
Ingredients of Mom's Creamy Custard Pudding
- You need 110 grams of Eggs.
- Prepare 500 ml of A. Milk (or substitute 1/3 with heavy cream).
- Prepare 60 grams of A. Granulated sugar....
- You need 1/2 of bean, 2/3 teaspoon of paste A. Vanilla bean or Vanilla bean paste.
- You need 1 of Caramel Sauce.
In a bowl, whisk five egg yolks and set aside, near stove. In a small saucepan, simmer evaporated milk over medium-low heat. This tapioca pudding is baked, and its topping of Demerara sugar and cinnamon is quickly singed under the broiler, creating a crunchy brûlée. Andrew Scrivani for The New York Times.
Mom's Creamy Custard Pudding step by step
- Use room temperature eggs..
- Stir ingredients A under low heat. Mix well until the granulated sugar melts completely. Once the liquid is warm to the touch (approx. 40-50℃) remove from heat..
- Cool the liquid from Step 2 until it reaches a temperature of around 30℃. If the liquid is too warm the eggs will cook. If it is too cold it is not good either. Always make sure the temperature is around 30℃..
- Mix the eggs well without whipping them. Tilt the bowl and cut into the egg whites with a linear hand movement..
- Pour liquid from Step 3 gradually into the eggs from Step 4 as you continue to whisk. Once they are combined, mix well..
- Strain the combined liquid from Step 5 through a fine mesh sieve or a tea strainer at least once. There will be small lumps from the egg whites. Make sure to strain these as it will make a difference in the smoothness of the pudding..
- I use a tea strainer to strain the liquid from Step 6 into a measuring cup first. Then I am ready to transfer this into a heatproof pudding mold..
- The small ramekin pictured here has a (6 cm diameter x 5.8 cm height) 55 ml capacity..
- I strain the liquid from Step 7 into the ramekin using a tea strainer..
- Place an aluminum lid over the ramekins. If your ramekins come with lids, use them instead of the foil..
- Pour hot water in the baking pan and place the ramekins and steam bake in a 160℃ preheated oven for 20 minutes. Then lower the temperature down to 140℃ and continue for another 27 minutes..
- Baking times will differ according to the ramekin size and individual ovens. For the mini ramekin pictured in Step 9, I them bake at 160℃ for 15 minutes then 130℃ for 15 minutes..
- I explained how to steam bake these using an oven but if you wish to use a pot over a stovetop, refer to..
- If the skin forms on the top and the center of the pudding jiggles when gently shaken, it is done..
- This is how a freshly made pudding will look. It is barely solid..
- Our electric oven is rather weak in power. Try steam baking at 140℃ for 15 minutes first and then check for doneness. If it looks like Step 15-16, it should be fine..
- If you need to continue steam baking add more hot water onto the baking pan and monitor every 5 minutes. Use hot water when you steam bake initially..
- Over cooking will ruin the texture of the pudding. Freshly baked pudding may be loose but when cooled it will solidify..
- Cool the pudding down to room temperature then wrap firmly and cool in the refrigerator..
- While waiting for the pudding to cool down, make the caramel sauce following steps fromand cool it in the refrigerator. https://cookpad.com/us/recipes/145037-golden-caramel-sauce.
- Cool the pudding in the refrigerator for 8 hours or more and you are done Top the pudding with caramel sauce and any other toppings of your choice..
- The caramel sauce coated smooth creamy custard pudding tastes just like the pudding my mom used to make..
- The surface is very smooth. A little further into the pudding and it is creamier and jiggly..
- Even if you dig deeper with your spoon, it stays smooth and soft! It melts in your mouth..
- It is a light delicious pudding made from whole eggs and milk. Try this "Melting custard pudding" made from simple ingredients..
- I highly recommend[Golden caramel sauce]. https://cookpad.com/us/recipes/145037-golden-caramel-sauce.
- This is a traditional patisserie style melting puddingfor maple pudding. https://cookpad.com/us/recipes/150786-creme-de-maple-maple-pudding.
- This is a creamy mocha pudding that can be made easily with gelatin https://cookpad.com/us/recipes/150784-cafe-mocha-pudding.
- This is the vanilla bean paste I always use when making desserts..
Purin is a flan-like cold custard dessert in Japan. The name "Purin" comes from "pudding", but it is not the same thing as the gooey pudding in the U. It has a firmer texture similar to Mexican flan and also has caramel sauce on top. It is a very basic sweet -- silky, creamy, rich, and smooth -- that is served. Sugar, all-purpose flour, cornstarch, milk, egg yolks, butter, vanilla extract, vanilla wafers, bananas.