Purin
Purin (プリン) is a Japanese dessert that belongs to the yogashi category (i.e. western sweets that have become part of the Japanese tradition through reinterpretations). It is one of the most popular desserts by the Japanese and it is possible to find it practically everywhere, starting with the konbini (supermarkets open 24h). In recent times this dessert has also become famous in the west thanks to Good Morning Call, the famous Netflix series. It is a hybrid preparation, since its genesis derives from a mix between pudding, panna cotta and creme caramel. Its preparation is very fast and, thanks to steaming or bain-marie in the pot, there is no need to cool in the refrigerator for several hours. This recipe is calibrated for four molds. You can make the purin with the milk you prefer, I used rice milk because it is naturally sweet and does not require further use of sugar. INGREDIENTS 2 eggs 190 ml of milk (if you use cow's milk or a milk without sugar, I recommend adding 35 grams of granulated sugar to the milk) 1 vanilla pod (seeds) or vanilla in jelly (the important thing is that it contains the seeds) 1/2 teaspoon of vegetable oil 35 gr of granulated sugar 2 tablespoons of cold water 1 tablespoon of hot water PREPARATION - Prepare the molds by greasing them with oil: this way it will be easier to extract the purin. - Pour the granulated sugar and cold water into a saucepan, bring to a boil. When the sugar turns caramel color, turn off the heat and insert the hot water. Pour the caramel into the molds and place them in the refrigerator for a few minutes. - Break the eggs in a bowl and beat them a little. - Pour the vanilla and milk into a saucepan. Bring to a light boil. - Pour the hot milk flush into the eggs while stirring gently: this will not create too much air, which could cause holes in the pudding to form during cooking. - Remove the molds from the refrigerator and filter the milk and egg mixture with a narrow mesh strainer. - Steam cooking: prepare the pan for steam cooking by bringing the water to a boil. Place the molds in the basket and place them in the pot. Cook for 10 minutes. Turn the pan off and let it sit without removing the lid for 10 minutes. Remove the lid and leave to cool in the refrigerator. - Bain-marie cooking in pot: cover the molds individually with aluminum foil. Place a few sheets of kitchen paper in a high-sided pan. Place the molds on top. Pour hot water into the pot (must arrive halfway through the mold). Cover with a lid and cook over low heat for 25 minutes. Turn off the stove and let it sit for 5 minutes without removing the lid. Remove from the pan and leave to cool in the refrigerator. - Once cooled, remove the purin from the stencil using a sharp knife. Put on the serving dish by inverting the purin.
