Crème Caramel (Purin)

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Crème Caramel (Purin)
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Crème Caramel (Purin)

Added by: on Sep 5th, 2011
Japanese love Purin (Flan/Creme Caramel) as a dessert. You can often find bakeries in Japan offering delicious Purin and each one has a slightly distinct taste. Typically creme caramel requires baking but this particular does not require baking at all!
Prep Time:
45 min
Cook Time:
2 h
Ready In:
2 h 45 min



Original Recipe Yield: 8 servings


  • 10 g gelatin
  • 4 tbsp (1/4 cup) water
  • Caramel Sauce
  • 140 g (2/3 cup) granulated sugar
  • 4 tbsp (1/4 cup) water
  • 8 tbsp (1/2 cup) boiling water
  • 4 egg yolks
  • 80 g (1/3 cup) sugar
  • 400 ml (3/4 cup) milk
  • 8 tbsp (1/2 cup) heavy whipping cream
  • 2 tsp vanilla
Nutrition Facts
Crème Caramel (Purin)

Servings Per Recipe: 8

Amount Per Serving

Calories: 359

  • Total Fat: 25.2 g
  •     Saturated Fat: 15.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 176.7 mg
  • Sodium: 38.9 mg
  • Total Carbs: 30.9 g
  •     Dietary Fiber: 0 g
  •     Sugars: 29 g
  • Protein: 3.3 g

how is this calculated?

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In a small bowl, combine gelatin and water and set aside.


In a small saucepan, combine sugar and water. Caramelize the mixture on medium heat. Shake the pan once in a while but you don’t need to stir with spoon. Patiently wait until it turns into a nice caramelized color.


When you see nice (dark) golden caramelized color, immediately pour ½ cup of boiling water because it will quickly get darker and darker (resulting in bitter taste). Make sure to wear a kitchen mitten so you won’t get burnt from the hot liquid splashing. Remove from heat.


Quickly soak the ramekins under warm water so sugar doesn’t solidify right away. Pour the caramel sauce in the ramekins.


In a large bowl, combine egg yolks and sugar and whisk until it becomes creamy and smooth (That’s my husband mixing it up. I asked him to be my assistant while I took pictures).


Meanwhile in a small saucepan, bring half of milk (200 ml) to a boil. Remove from heat right before it starts to boil.


Slowly stir in a few drops of the hot milk at a time into the egg mixture and mix together. Do not pour milk at once as the hot milk could cook the egg mixture and make it lumpy. Whisk all together.


Pour the mixture back into the small saucepan. Heat the mixture on low heat and whisk until it’s completely blended.


Once it gets warm again, add the gelatin and mix. Make sure it melts completely. When the gelatin is completely mixed in, remove from the heat.


Pour the mixture over the sieve into the clean bowl.


Prepare iced water in a larger bowl and place the mixture bowl inside.


Add the rest of the milk (200 ml), heavy whipping cream, and vanilla. Mix all together well.


Pour the mixture into the ramekins, and chill in the fridge for more than 1 hour.


After chilled, insert knife around the Crème Caramel and flip the ramekin on to the serving plate. If it doesn’t come down, hold the ramekin like this (below) and shake once vigorously. You should hear the Crème Caramel drop on the plate.


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By: Mommy_loves_to_cook on Sep 12th, 2011

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Recipe source from Eugenie Kitchen
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