October 1, 2013

Creme Brulee in muffin pan

What’s this in your country? Pudding? Custard? Cream caramel? Flan? These are all very similar and made of almost the same ingredients. In japan, we call it “Purin”. Pudding, is the origin of the word ”Purin”, was born in Britain about 500 years ago. In 1889, the pudding came to Japan, and Japanese people weren’t familiar with the pronunciation of the new word “Pudding”. So, they called it “Purin”.
This is not Japanese a traditional dessert, but it has become the most popular dessert in Japan. There is the fan page on Facebook. lol..  I have Probably eaten more Purin than cookies in my life! 

We can get Purin at pastry shops, bakeries, supermarkets, or convenience stores. Everywhere! Even sushi bars have Purin. Of course Purin at famous pastry shop is really delicious but convenience store Purin is yummy enough. If you have a chance to visit to Japan, try some! 

Pucchin Purin is the best-selling pudding in the world. The number sold is 5,100,000,000 (1972-2012).
That is to say Japanese really like Purin. A feature of the Japanese pudding is that it is only lightly sweetened. Today, I going to show you my mum’s Purin which is like brûlée style(caramelized on top).

Crème brulee in muffin pan    
By Natsuko Kure • October 1, 2013

To make 6 cups
1 cup (240ml) heavy cream
2/3 cup (160ml) milk
4 egg yolks
2 Tablespoons Brown sugar, plus 1 Tablespoon for caramelizing
2 drops vanilla extract
1 teaspoon Grand Marnier (optional)

1. Preheat oven to 300 degrees F (150 degrees C).

2. In a glass cup (or heat-resistant bowl), add heavy cream, milk, and brown sugar. Put the bowl into microwave, and heat for 1’30”min (500w). Remove the bowl from the microwave, and stir a little to dissolve the sugar.

3.  Add egg yolks, vanilla extract, and Grand Marnier. Stir well using a whisk.

4. Sieve the egg mixture using tea strainer, and pour into a muffin pan*. Fill each cup with the egg mixture to just below the top. Cover with aluminum foil to avoid drying out.

5. Place the muffin pan in a roasting pan half-filled with hot water. Bake it for 30-35min.

6. After cooling the pudding to room temperature, remove the foil. Sprinkle brown sugar on top. Brown the surface using torch burner**.

7. Serve chilled or flozen !!

Additional Notes:
*Of course, you can use 6 small ramekins instead.
**A torch burner works best but, if you don’t have one, broil in the oven.

1 comment: