Dessert
No-bake purin
Japanese gelatin custard with caramel on the bottom. Chill before serving.
PrepPr20 minCookCk15 minTotalTot35 minServesSrv8Ca:PCa:P1:1.0
Ingredients
Caramel
- 2/3 cup sugar
- 2 Tbsp water
- 2 Tbsp boiling water
Custard
- 4 gelatin sheets (or 2 1/2 tsp gelatin powder)
- 1/4 cup water
- 4 egg yolks
- 1/3 cup plus 1 Tbsp sugar
- 1 3/4 cups whole milk, divided
- 1/2 cup heavy cream
- 2 tsp vanilla extract
Directions
Caramel
- Warm 8 small ramekins in hot water; shake dry.
- Cook 2/3 cup sugar and 2 Tbsp water over medium heat without stirring until amber, about 5 to 6 minutes. Swirl the pan to even the color.
- Set the pan on a damp towel. Carefully add 2 Tbsp boiling water and swirl to thin the caramel.
- Divide caramel among ramekins while hot. Let set.
Custard
- Cut gelatin sheets into strips and soak in 1/4 cup water 5 minutes. Melt over a double boiler until clear.
- Whisk egg yolks and custard sugar until pale.
- Warm half the milk. Temper into yolks a little at a time, whisking constantly.
- Return mixture to the pan. Cook over low heat, stirring, until it coats a spoon. Do not boil.
- Off heat, stir in remaining milk, cream, vanilla, and melted gelatin.
- Strain through a fine sieve. Pour over caramel in each ramekin.
- Chill 2 to 3 hours. Run a knife around the edge and invert to serve.
Contribution
Just One CookbookNutrition Facts
Per serving (1 of 8). Does not change when you scale ingredients.
- Calories 228.7875
- Total Fat 74.8g
- Saturated Fat 41.4g
- Trans Fat 0.5g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 10.9g
- Cholesterol 952.7 mg
- Sodium 261.4 mg
- Carbohydrate 262.9g
- Sugar 261.6g
- Protein 34.1g
- Calcium 697.8 mg
- Phosphorus 699.1 mg
- Ca:P ratio 1:1.0
- Vitamin A 395.6 mcg
- B1 (Thiamin) 0.4 mg
- B2 (Riboflavin) 0.9 mg
- B3 (Niacin) 0.5 mg
- B5 (Pantothenic) 3.6 mg
- B6 0.5 mg
- Folate 101.7 mcg
- B12 3.6 mcg
- Vitamin K 0.1 mcg
- Copper 0.2 mg
- Zinc 3.4 mg
- Selenium 49.3 mcg
