Creamy Caramel Custard Pudding | Japanese Purin (No Bake) | food diary

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RECIPE: Caramel Custard Pudding
INGREDIENTS
Caramel Syrup:
60g sugar
40 ml water
20 ml boiling hot water
Custard Base:
7 g gelatin powder
60 ml hot water for gelatin
4 egg yolks
35 g sugar
450 g half and half cream (10% cream)
2 tsp vanilla
STEPS
1. Combine sugar and water in a pot on medium heat, wait until caramel golden colour. No need to stir.
2. Remove caramel mixture from the stove and carefully add 20 ml of hot water. (This helps thin down caramel into a light syrup. If you want a thicker sweet caramel, can omit this step or add less water to your liking.)
3. Pour caramel syrup in to a couple small jars.
4. Combine gelatin powder with 60 ml hot water. Mix well until gelatin has devolved.
5. Whisk egg yolks and 35 g sugar in a bowl until mixture turns lighter in colour.
6. Heat up half the cream in a pot on medium heat until warm, not boiling.
7. Gradually add the warm cream into the sugar egg yolk mixture while whisking.
8. Place the combined egg and cream mixture back into a pot on the stove. Heat up while whisking until temperature reaches 71C. (This is to make sure the egg mixture is safe to consume)
9. Once the custard base has reached 71C, add the bloomed gelatin mixture. Once combined, pour the mixture through a sieve to ensure no clumps were formed.
10. Add the rest of the cream and vanilla into the custard base.
11. Pour the custard mixture into the caramel filled jars. Refrigerate overnight or a few hours until the custard pudding has set.
12. Once ready to eat, briefly place jars in warm water to help remove the pudding upside down to serve and enjoy!
Enjoy!
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delightful joy, a place where I share delicious food that gives me joy
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[@angelie8]

Wow I just found your account by searching up Shibuya toast. I got to say this is very quality and detailed.

[@delightfuljoy]

Thank you so much!

[@rvermillion8188]

it looks delicious. Keep doing it, you are doing great. Just a sugestion, you can put ‘easy’ or ‘3 minutes cooking’ on the tittle to make it more appealing.

[@delightfuljoy]

Thank you!

[@bobohu23]

hi! I just want to ask what kind of milk/cream did you use? Thank you!

[@lovina2149]

I think it's a heavy cream or whip cream

[@nicolai9940]

I hope you'll still make future content, you're doing a great job :)

[@delightfuljoy]

Thank you so much! I will!

[@weyamamiri7751]

What "cream" did you use? Is it just normal milk?

[@lovina2149]

Heavy cream or whip cream