Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup water
- 3 cups milk
- 1/2 cup heavy cream
- 1/2 cup apple juice
- 1/4 cup cornstarch
- 1/4 cup cold water
- 2 eggs
- 2 egg yolks
- 1/2 cup caramel sauce
- 1/4 cup chopped apples
Special equipment needed:
- 6 ramekins
- Whisk
- Saucepan
- Mixing bowls
- Strainer
Step-by-step instructions:
1. In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns into a caramel color.
2. Pour the caramel into the ramekins, dividing it equally among them. Set aside.
3. In a mixing bowl, whisk together the milk, heavy cream, and apple juice. Set aside.
4. In another mixing bowl, whisk together the cornstarch and cold water until smooth. Add the eggs and egg yolks, and whisk until well combined.
5. Slowly pour the milk mixture into the egg mixture, whisking constantly.
6. Pour the mixture through a strainer into the saucepan used to make the caramel. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
7. Remove the saucepan from the heat and stir in the caramel sauce.
8. Pour the mixture into the ramekins, on top of the caramel layer.
9. Sprinkle the chopped apples on top of the mixture.
10. Chill the ramekins in the refrigerator for at least 2 hours, or until set.
11. To serve, run a knife around the edges of the ramekins to loosen the purin. Invert onto a plate and serve.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 14g
Carbohydrates: 53g
Protein: 7g
Sodium: 120mg
Sugar: 44g
Substitutions for ingredients:
- Instead of apple juice, you can use apple cider or apple sauce.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- You can add cinnamon or nutmeg to the mixture for a spiced flavor.
- You can top the purin with whipped cream or chopped nuts.
Tips and tricks:
- Be careful when making the caramel, as it can burn easily.
- Make sure to strain the mixture before pouring it into the ramekins to remove any lumps.
- You can use a blowtorch to melt the caramel on top of the purin before serving.
Storage instructions:
Store the purin in the refrigerator for up to 3 days.
Reheating instructions:
The purin can be served cold or at room temperature.
Presentation ideas:
Serve the purin on a plate with a drizzle of caramel sauce.
Garnishes:
Chopped nuts or whipped cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a salad.
Troubleshooting advice:
- If the mixture doesn't thicken, cook it for a few more minutes until it reaches the desired consistency.
- If the caramel hardens too quickly, try using a lower heat.
Food safety advice:
Make sure to cook the mixture to a safe temperature of 160°F to avoid any risk of foodborne illness.
Food history:
Purin is a Japanese dessert that is similar to custard or pudding.
Flavor profiles:
Sweet, creamy, and caramel-y with a hint of apple.
Serving suggestions:
Serve the purin as a dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Japanese
Taste: Sweet, Caramelized, Fruity, Creamy, Rich