Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin powder
- 1/4 cup cold water
Special equipment needed:
- 6 ramekins or custard cups
- Whisk
- Mixing bowls
- Saucepan
- Fine mesh strainer
Step-by-step instructions:
1. In a saucepan, combine heavy cream, whole milk, granulated sugar, orange juice, and orange zest. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a small bowl, sprinkle gelatin powder over cold water and let it sit for 5 minutes.
3. Remove the saucepan from heat and whisk in vanilla extract and the gelatin mixture until fully dissolved.
4. Strain the mixture through a fine mesh strainer into a mixing bowl.
5. Divide the mixture evenly among 6 ramekins or custard cups.
6. Refrigerate for at least 4 hours or until set.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
6 servings
Nutritional information:
Calories: 340
Total Fat: 25g
Saturated Fat: 15g
Cholesterol: 90mg
Sodium: 60mg
Total Carbohydrate: 26g
Dietary Fiber: 0g
Total Sugars: 25g
Protein: 4g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream.
- You can use any type of milk you prefer.
- You can use orange extract instead of orange zest.
Variations:
- You can add a layer of crushed graham crackers or vanilla wafers at the bottom of each ramekin before pouring the mixture.
- You can substitute the orange juice and zest with any other fruit juice and zest of your choice.
Tips and tricks:
- Make sure to fully dissolve the gelatin powder in cold water before adding it to the hot mixture.
- Use a fine mesh strainer to remove any lumps or bits of zest from the mixture.
- To easily remove the purin from the ramekins, dip the bottom of each ramekin in hot water for a few seconds before unmolding.
Storage instructions:
Store the purin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This purin is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the purin in the ramekins or custard cups with a dollop of whipped cream on top.
- Garnish with fresh orange slices or mint leaves.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- This purin can be served as a dessert on its own.
Troubleshooting advice:
- If the purin does not set properly, make sure you fully dissolved the gelatin powder and that the mixture was chilled for at least 4 hours.
Food safety advice:
- Make sure to refrigerate the purin at 40°F or below to prevent bacterial growth.
Food history:
- Purin is a Japanese dessert similar to custard or pudding.
Flavor profiles:
- This purin has a creamy and sweet flavor with a hint of orange.
Serving suggestions:
- Serve the purin chilled for a refreshing dessert after a meal.
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