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Nameraka Purin (Silky Japanese Custard Pudding) Recipe

Nameraka Purin (Silky Japanese Custard Pudding) Recipe
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★★★★★

5.2 from 24 reviews

Nameraka Purin is a silky, smooth Japanese custard pudding known for its delicate texture and rich caramel sauce. This dessert combines a creamy custard base made from whole milk, eggs, gelatin, and cream, topped with a homemade amber-colored caramel that adds a perfect balance of sweetness and depth. Ideal for a refined treat, this recipe offers a satisfying yet light finish to any meal.

Ingredients

Scale

Caramel

  • 60 ml water
  • 50 g white sugar

Custard

  • 300 ml whole milk
  • 50 g white sugar
  • 7 g gelatin powder
  • 3 pasteurized eggs
  • 100 ml heavy cream
  • ½ tsp vanilla essence (or ¼ tsp vanilla extract)

Instructions

  1. Prepare gelatin mixture: Pour 300 ml whole milk into a microwavable container, then add 50 g white sugar and 7 g gelatin powder. Mix well and allow the gelatin to bloom for 5-10 minutes while you prepare the caramel.
  2. Make the caramel: Measure 60 ml water and divide it into three parts. Add one-third of the water to a cold saucepan with 50 g white sugar and mix. Heat on medium to medium-low without stirring, tilting the pan occasionally to ensure even coloring.
  3. Caramel progression: Once the sugar water turns golden, carefully add the second third of cold water, being cautious of splattering. Continue heating and tilting until it turns amber-colored.
  4. Finish caramel: Add the last third of the water, remove the pan from heat, and swirl gently to incorporate air and cool slightly. Pour caramel into 4 to 6 heatproof containers and set aside or refrigerate after cooling to allow firming.
  5. Heat milk mixture: Microwave the milk, sugar, and gelatin mixture for 2 minutes at 600W. If gelatin is not fully dissolved, heat in additional 20-30 second increments, stirring carefully to avoid scalding.
  6. Mix eggs and cream: In a heatproof bowl, whisk 3 pasteurized eggs until combined. Add 100 ml heavy cream and ½ tsp vanilla essence, whisking again to homogenize.
  7. Temper eggs: Gradually add a small amount of the warm milk mixture into the egg mixture to temper the eggs, then slowly add the remaining milk while whisking gently to prevent curdling.
  8. Strain custard: Rinse out the milk jug, place a fine strainer over it, and pour the custard mixture through to remove any lumps of gelatin or eggs for a silky texture.
  9. Fill containers and chill: Pour the smooth custard into the caramel-lined containers, leaving a little space at the top to avoid spills. Cover with lids or plastic wrap and refrigerate for at least 3 hours, preferably overnight, to set fully.
  10. Serve: Once set, serve chilled and enjoy the silky, luscious texture of Nameraka Purin.

Notes

  • Use pasteurized eggs to ensure safety and prevent any risk of foodborne illness since the eggs are not fully cooked during preparation.
  • Be cautious when making caramel as hot sugar mixtures can cause severe burns; wear gloves and stand back when adding water to hot caramel.
  • Microwave heating times may vary depending on your appliance, so adjust accordingly to avoid overheating.
  • For a deeper vanilla flavor, use high-quality vanilla essence or pure vanilla extract.
  • If you prefer a firmer pudding, increase gelatin powder slightly by 1-2 grams.
  • Served chilled, Nameraka Purin is best consumed within 2-3 days for optimal freshness.
  • Ensure the custard is strained thoroughly to achieve the signature smooth texture.

Nutrition

Keywords: Nameraka Purin, Japanese custard pudding, silky pudding, caramel custard, Japanese dessert, smooth pudding

Find it online: https://www.sanacooks.com/nameraka-purin-silky-japanese-custard-pudding-recipe/