Kabocha purin - Japanese pumpkin pudding
Japanese pudding (purin, プリン) is a type of crème caramel that literally drives me crazy! I had already proposed the classic recipe some time ago, but since the cold has arrived, I decided to make kabocha purin (かぼちゃプリン), or Japanese pumpkin pudding.
Pumpkin lovers like me will obviously fall in love with this delicate dessert, which you can make either in a large pudding mold, or in single portions. If you suffer from food allergies or intolerances, you can use vegetable milk.
INGREDIENTS FOR THE CARAMEL
- 80 gr caster sugar
INGREDIENTS FOR PURIN
- 3 eggs
- 300 g pumpkin
- 50 gr granulated sugar
- 1 teaspoon vanilla extract (or pod)
- 150 ml whipping cream without sugar
- 150ml milk
- Start with the caramel: pour a spoonful of sugar into a thick-bottomed saucepan at a time and let it melt without stirring with spatulas or spoons. Wait for the sugar to dissolve on its own and, every time it dissolves, add a spoonful of sugar until it has completely dissolved. You can at most turn the saucepan by moving the caramel along the edges. Once darkened pour it on the bottom of the mold or mini-portions.
- Clean and cut the pumpkin into chunks, cook it well in a pot with a little water to prevent it from burning. Once cooked, blend it to create a smooth cream. Keep aside.
- In a bowl combine the eggs with the vanilla extract, mix well trying not to create too much air. Keep aside.
- Heat the milk, cream and sugar in a saucepan without boiling. Remove the saucepan from the stove and pour the contents slowly over the eggs, stirring gently with a wooden spoon, always trying not to create too much air.
- Add the pumpkin puree and mix well. Then filter the mixture in a colander.
- Pour the mixture obtained into the mold or into mini-portions.
- Now you can cook the purin:
Steam cooking: prepare the pan for steam cooking by bringing the water to the boil. Arrange the mold or single portions in the basket and place them in the pan. Cook for 10 minutes. Turn off the pot and let it rest without removing the lid for 10 minutes. Remove the lid and leave to cool in the refrigerator for at least 4 hours.
Cooking in a bain-marie in a pot: cover the mold or single portions individually with aluminum foil and place everything in the pot with high edges. Pour hot water into the pan (it should reach halfway up the mold). Cover with a lid and cook over low heat for 25 minutes. Turn off the stove and let it rest for 5 minutes without removing the lid. Remove from the pan and leave to cool in the refrigerator for at least 4 hours.
Bain-marie cooking in the oven: heat the oven to 170 degrees. Place the mold or single portions in a baking tray and pour hot water until it reaches the middle of the mould. Place in the oven and cook for 50 minutes. Once the purin is cooked, turn off the oven, keep the door open and allow to cool completely before placing in the refrigerator for at least 4 hours.
- Once cooled, remove the putin from the mold using a sharp knife. Place on serving plate by turning the purin upside down.