日式焦糖布甸Purin (Japanese Caramel Custard Pudding)

Prep 15 min·Cook 35 min·Rest 3 h

1. 1You're here
   Step 1.

   Preheat the oven to 150°C (130°C fan, gas 2) and boil a kettle. Have four 150 ml ramekins ready.

2. 2
   Step 2.

   Heat the sugar and 2 tbsp water in a small pan without stirring, swirling now and then, until it turns a deep amber (about 5–6 minutes).

   60 g Caster sugar2 tbsp Water

   6 minSugar work / caramel
3. 3
   Step 3.

   Take off the heat and add 1 tbsp hot water, standing back as it spits. Swirl, then pour quickly into the ramekins.

   1 tbsp Hot water

   Sugar work / caramel

   Wok-chan's tip鑊仔貼士

   The extra water keeps the caramel saucy after baking instead of setting hard.
4. 4
   Step 4.

   Warm the milk and sugar until the sugar dissolves and it's just warm (about 60°C). Gently beat the eggs without making foam, then stir in the milk and vanilla.

   300 ml Whole milk50 g Caster sugar3 Eggs½ tsp Vanilla extract

5. 5
   Step 5.

   Strain the custard twice through a fine sieve, pour into the ramekins and skim off any bubbles.

   3 Eggs

6. 6
   Step 6.

   Cover each with foil, stand in a roasting tin and pour in hot water halfway up the sides. Bake for 30–35 minutes until set at the edges with a slight wobble in the middle.

   3 Eggs

   32 minBakeCustard / setting
7. 7
   Step 7.

   Cool, then chill for at least 3 hours. Run a thin knife round the edge and turn out onto plates.

   3 Eggs

   3 h