Japanese Purin (custard)
The best custard you will ever have
Servings 4 people
Equipment
- ramekins
Ingredients
- 1.5 C whole milk
- 3 ounces heavy cream
- 3 ounces sugar
- 2 whole large eggs
- 1/2 tsp vanilla extract
Instructions
- In a medium bowl whisk eggs until foam begins to form (you may want to use a stand mixer, my arms started to hurt lol)
- In a saucepan over medium heat combine milk, heavy cream, and sugar and stir until mixture is well combined with sugar all melted.
- Gradually add milk mixture to egg mixture, whisking continuously
- Pour the mixture through a sieve into a small bowl or large measuring cup.
- Divide the mixture into your ramekins filling up about 2/3 up and prepare your water bath by placing your ramekins into a large roasting pan and pouring boiling water around them until the water reaches half way up.
- Bake for about 45 minutes or until the tops are puffy but the middle is slightly jiggly.
- Cool in the fridge for at least 2-3 hours
- You can serve with caramel sauce over top or you can take purin out and place caramel sauce on the bottom of a small dessert plate, then place the purin on top.
- Enjoy!
Notes
If your custard isn't set place in oven do not allow to cool before cooking all the way through.
If you have a lot of bubbles on your purin before cooking you can spoon them off of the top or place a piece of parchment paper on top and wipe away the bubbles.