Japanese Caramel Custard Pudding - Purin

Step 1

In a pot, add in 3 tbsp of sugar and 3 tbsp of water. DO NOT MIX. Turn the heat up to medium and let it simmer until it turns golden brown (around 3-4 minutes); once it turns brown, turn the heat to low, and add 3 tbsp of HOT water. Make sure the water is HOT, or else it will turn hard. (BE CAREFUL!) Turn the heat off and pour it into two containers.

Step 2

Heat up 300 ml of milk in the microwave for 2 minutes; you want it to be warm. In a bowl, add in 2 eggs and 2 egg yolk, sugar, and 1 shot of rum or vanilla. Mix to ensure there are no lumps.

Step 3

Pour in the warm milk while mixing, do this in sections to prevent the egg from cooking. Optional: strain the mixture 2-3 times to prevent any lumps.

Step 4

GENTLY pour the egg mixture into the container with the caramel

Step 5

In a pot, pour in enough water in the pot, so 50% of the container is covered. Turn the heat to medium. Once you start seeing steam, add in the pudding. Place two chopsticks on the pot so air can flow in, and put the lid on to cook for 15 minutes.

Step 6

Cover the pudding and let it rest in the fridge for 1 hour or overnight.

Step 7

Before pouring, use a butter knife to cut around the container, pour upside down for the pudding to fall out. Enjoy!