Description
Nameraka Purin is a silky and smooth Japanese custard pudding featuring a delicate balance of creamy custard and rich caramel. This recipe uses vegan gelatin for a perfectly soft texture and is served chilled with a fresh parsley garnish, making it a refreshing and elegant dessert ideal for any occasion.
Ingredients
Scale
For the Caramel
- 50 g white sugar
- 60 ml water
For the Custard
- 300 ml whole milk
- 50 g white sugar
- 7 g vegan gelatin powder
- 3 pasteurized eggs
- 100 ml heavy cream
- ½ tsp vanilla essence
Garnish
- Fresh parsley
Instructions
- Bloom Gelatin: Combine milk, sugar, and vegan gelatin powder in a microwavable container. Allow the gelatin to bloom by letting the mixture sit for 5 to 10 minutes, which helps soften the gelatin for smooth incorporation.
- Make Caramel: In a saucepan, mix 50 g white sugar and 60 ml water. Cook the mixture over medium heat without stirring until it turns a golden brown color, forming a rich caramel.
- Prepare Custard Mixture: Warm the milk, sugar, and gelatin mixture in the microwave until hot but not boiling. Whisk in the pasteurized eggs, heavy cream, and vanilla essence thoroughly to create a smooth custard base.
- Assemble Puddings: Pour the warm caramel into the bottoms of serving cups. Gently spoon or pour the custard mixture over the caramel, ensuring not to mix the two layers.
- Chill and Garnish: Refrigerate the custard puddings for at least three hours to set completely. Just before serving, garnish each cup with fresh parsley for a subtle herbal contrast.
Notes
- Use pasteurized eggs to avoid any risk of foodborne illness since this recipe uses gentle heating.
- Vegan gelatin powder is used for a smooth texture while keeping the recipe vegetarian-friendly.
- Do not stir the caramel once it starts to cook to avoid crystallization.
- Allow the pudding to chill thoroughly to develop the signature silky texture.
- Fresh parsley garnish enhances presentation and adds a mild earthy freshness.
