Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup fresh strawberries, chopped
- 1/4 cup water
- 1/4 cup cornstarch
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup cake crumbs
Special equipment needed:
- 6 ramekins or pudding cups
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, puree the chopped strawberries until smooth. Set aside.
2. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. In a separate bowl, whisk together the water and cornstarch until smooth.
4. Slowly pour the cornstarch mixture into the saucepan with the cream mixture, whisking constantly to prevent lumps from forming.
5. Add the pureed strawberries, unsalted butter, salt, and vanilla extract to the saucepan. Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
6. Remove the saucepan from heat and let it cool for a few minutes.
7. Divide the cake crumbs evenly among the ramekins or pudding cups.
8. Pour the strawberry purin mixture over the cake crumbs, filling each ramekin or pudding cup about 3/4 full.
9. Cover the ramekins or pudding cups with plastic wrap and refrigerate for at least 2 hours, or until set.
10. Once the purin has set, remove the plastic wrap and serve.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at least 2 hours before serving.
Serving size:
6 servings
Nutritional information:
Calories per serving: 390
Fat: 27g
Carbohydrates: 34g
Protein: 3g
Sodium: 120mg
Sugar: 26g
Substitutions for ingredients:
- You can use any type of fruit puree instead of strawberries.
- You can use any type of cake crumbs instead of shortcake.
Variations:
- You can add whipped cream on top of the purin before serving.
- You can add fresh fruit on top of the purin before serving.
- You can use different types of cake crumbs, such as chocolate or vanilla.
Tips and tricks:
- Make sure to whisk the cornstarch mixture thoroughly to prevent lumps from forming.
- Use a blender or food processor to puree the strawberries for a smoother texture.
- Let the purin cool for a few minutes before pouring it over the cake crumbs to prevent the crumbs from floating to the top.
Storage instructions:
Store any leftover 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 pudding cups, or unmold onto a plate for a more elegant presentation.
Garnishes:
Garnish with fresh strawberries or whipped cream.
Pairings:
This purin pairs well with a cup of coffee or tea.
Suggested side dishes:
This purin is a dessert and does not need a side dish.
Troubleshooting advice:
- If the purin is too thick, add a little more milk to thin it out.
- If the purin is too thin, add a little more cornstarch to thicken it up.
Food safety advice:
Make sure to refrigerate the purin for at least 2 hours before serving to ensure it sets properly.
Food history:
Purin is a popular Japanese dessert that is similar to pudding. It is typically made with milk, sugar, and eggs, but this recipe uses heavy cream and cornstarch instead.
Flavor profiles:
This purin has a creamy, sweet, and fruity flavor.
Serving suggestions:
Serve this purin as a dessert after a meal or as a sweet treat anytime.
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Region: Japanese