Purin Japanese Flan Egg Custard
"Purin is essentially the Japanese version of a pudding, otherwise known as creme caramel, flan or baked custard around the world. Purin are so popular in Japan that you will find them in everywhere from convenience stores to patisseries. You can even find powdered Purin to make at home."
Original is 8 servings
Ingredients
- Caramel
-
-
- Custard
-
Nutritional
- Serving Size: 1 (198 g)
- Calories 316.1
- Total Fat - 10.8 g
- Saturated Fat - 4 g
- Cholesterol - 345.9 mg
- Sodium - 234.2 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 0 g
- Sugars - 40.9 g
- Protein - 13.5 g
- Calcium - 124.3 mg
- Iron - 1.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
CARAMEL SYRUP:
Step 2
In a heavy pot, put in sugar and water, but do not stir.
Step 3
Put it on the stove at medium heat until the water and sugar turns to dark brown.
Step 4
Pour the syrup into 8 small (3″ diameter x 2″ high) pudding cups or ramekins (may have some leftover).
Step 5
CUSTARD:
Step 6
Heat milk until just before boiling.
Step 7
Whisk together eggs, salt and sugar.
Step 8
Add tempered hot milk very slowly to avoid eggs curdling.
Step 9
Strain the mixture to make the liquid smooth, and add vanilla.
Step 10
Pour the mixture over the hardened syrup.
Step 11
In a baking pan such as 13x9x3, place Purin cups, and pour hot water around the cups (not in the cups!) filling about 3/4 up the side of the cups.
Step 12
Bake at 350 F for 40-45 mins or until custard sets.
Step 13
Refrigerate at least 3 hours or preferably overnight.
Tips
- Ramekin
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