Japanese Purin (Crème Caramel)
85% chuẩn vị · Japanese
A Japanese interpretation of crème caramel, known for its incredibly smooth texture and balanced sweetness, often made with milk and eggs.
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Nguyên liệu
- Granulated sugar1/2 cup
- Water2 tbsp
- Eggs2 large
- Milk2 cups
- Vanilla extract1 tsp
Các bước
- 1
Make caramel: In a saucepan, heat 1/4 cup sugar with 2 tbsp water until it reaches a dark amber color. Pour into 4 small heatproof cups or ramekins.
- 2
Prepare custard: Gently whisk 2 eggs in a bowl, being careful not to incorporate too much air. Heat 2 cups of milk with the remaining 1/4 cup sugar until sugar dissolves (do not boil). Let cool slightly.
- 3
Temper eggs: Gradually whisk the warm milk into the eggs. Stir in vanilla extract.
- 4
Strain the custard mixture through a fine-mesh sieve into the prepared cups.
- 5
Steam: Place cups in a steamer basket over simmering water. Cover and steam for 15-20 minutes, or until the custard is just set.
- 6
Chill: Allow to cool completely, then refrigerate for at least 3 hours.
- 7
Serve: Invert onto dessert plates.
