愛薇塔樂學英文

Purin (Custard Pudding) Recipe嘌呤（蛋奶布丁）食譜

JapaneseCooking101 October 9, 2013 Dessert

Purin is a flan-like cold custard dessert in Japan.  The name “Purin” obviously comes from “pudding” (perhaps more obvious in Japanese), but it is not the same thing as the gooey pudding in the US at all.  It has a firmer texture similar to Mexican flan and also has caramel sauce on top.   It is a very basic sweet but everyone in Japan adores it.

There are a lot of western (mostly French) cake shops everywhere in Japan.  Some cake shops sell more delicate and sophisticated concoctions, and others simpler, everyday snack types.  Wherever you go, though, you will definitely find Purin in most shops in Japan.  There are often millions of new cakes and other desserts to choose from there, but people always come back to something they ate in childhood.  Purin is exactly like that.  It is a comfort dessert for Japanese people.

There is an instant Purin mix you can buy at grocery stores in Japan, and it’s very popular, too.  Add some milk, mix and chill, and there you are, easy Purin.  This is a different kind of Purin though.  Gelatin is used in this type of Purin.  Because of the gelatin, it has a texture more like Jello rather than egg custard.  It is very easy to make and tastes good in its own way, but we think baked custard is much better.

You can make Purin at home, from scratch, and that’s the best kind.  It’s really not hard to make at all.  Ingredients are so simple, only milk eggs, sugar and some vanilla. Our Purin is baked in a water bath in the oven, so it is hard to overcook.  It may be a little more work to make than going to the store, but the outcome is not comparable to the store-bought.  Try our Purin, and I’m sure you will like it!

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Purin Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 8 servings

Ingredients

Caramel

• 1 cup (200g) sugar
• 3 Tbsp (50ml) water
•  

Custard

• 2 cups plus 1 Tbsp (500ml) milk
• 3 eggs
• 1/2 cup (100g) sugar
• 1 tsp vanilla extract
•  

Instructions

Caramel Syrup

1. 1.      In a heavy pot, put in sugar and water, but do not stir. Put it on the stove at medium heat until the water and sugar turns to dark brown. Pour the syrup into 8 small (3" diameter x 2" high) pudding cups or ramekins (may have some leftover).

Custard

1. 2.      Heat milk until just before boiling. Whisk together eggs and sugar, and add hot milk very slowly to avoid eggs curdling. Strain the mixture to make the liquid smooth, and add vanilla. Pour the mixture over the hardened syrup.
2. 3.      In a baking pan such as 13x9x3, place purin cups, and pour hot water around the cups (not in the cups!) about 3/4 up the side of the cups.
3. 4.      Bake at 350 F for 40-45 mins or until custard sets.
4. 5.      Refrigerate at least 3 hours or preferably overnight. You could decorate with whipped cream and cherries before serving if you wish.

嘌呤（蛋奶布丁）食譜

JapaneseCooking101 2013年10月9日 甜品

嘌呤是日本餡餅般的寒冷蛋奶甜點。命名為“嘌呤”顯然來自於“布丁”（也許在日本更明顯），但它是不一樣的東西糊糊的布丁在美國都沒有。它有一個堅實的質感類似，墨西哥餡餅，也有在上面的焦糖醬。這是一個非常基本的甜蜜，但每個人都在日本崇拜它。

有很多西方（主要是法國）蛋糕店隨處可見在日本。有些餅店銷售更多的細膩和複雜的調酒，以及其他簡單的，日常零食種類。無論你走到哪裡，但是，你一定會找到嘌呤在日本大多數的商店。經常有成千上萬的新蛋糕等甜點也可以選擇，但人們總是回來的東西，他們在童年吃。嘌呤是完全一樣的。這是一個舒適的甜點日本人。

有一個瞬間嘌呤搭配，你可以在雜貨店在日本買的，這是非常受歡迎。添加一些牛奶，攪拌和冷卻，並且有你，很容易嘌呤。這是一種不同的嘌呤的雖然。明膠是用在這種類型的嘌呤的。由於明膠，它有更多的像果凍，而不是蛋羹紋理。這是很容易做，味道也以自己的方式很好，但我們認為出爐的蛋奶要好得多。

你可以讓嘌呤在家裡，從無到有，這是最好的一種。這真的不是很難做的。主料是如此的簡單，只有牛奶雞蛋，糖和一些香草。我們的嘌呤烘烤在水浴中在烘箱中​​，因此它是硬過頭。這可能是更多一點的工作，使比去實體店，但結果是沒有可比性的商店買的。試試我們的嘌呤，我敢肯定你會喜歡它！

打印

嘌呤食譜

準備時間：15分鐘

庫克時間：45分鐘

產量：8份

成份

佳美

• 1杯（200克）的糖
• 3湯匙（50毫升）的水
•  

吉士

• 2杯加1湯匙（500毫升）牛奶
• 3個雞蛋
• 2杯（100克）的糖
• 1茶匙香草精
•  

說明

焦糖糖漿

1. 1.      在沉重的鍋，放入糖和水，但不要攪拌。把它放在爐子上，在中火加熱，待水和糖變成深褐色。倒入糖漿成8小（直徑3“×2”高），布丁杯或ramekins（可能有一些吃剩的）。

吉士

1. 2.      熱牛奶，直到剛剛才沸騰。一起攪拌雞蛋和糖，並加入熱牛奶很慢，以避免雞蛋凝結。應變的混合物，使液流暢，並添加香草。倒在硬化的糖漿混合。
2. 3.      在烤盤如13x9x3，地點嘌呤杯，並傾圍繞杯熱水（未在杯子！）大約四分之三了杯子的側面。
3. 4.      烘烤在350°F為40-45分鐘或直到蛋奶集。
4. 5.      冷藏至少3小時，或優選過夜。你可以，如果你想在食用前用鮮奶油和櫻桃裝飾。