Milk Pudding Purin (Custard Pudding) Recipe

Milk Pudding Purin (Custard Pudding) Recipe

Caramel

• 1/2 cup Granulated Sugar
• 2 tablespoons Water + 1 tablespoon Hot Water

Custard

• 1 1/2 cup Milk
• 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 3 Eggs (At room temperature)

Extra

• Unsalted butter to butter ramekins

1. Rub butter onto the ramekins so the custard can be easily removed later. 
2. In a pot add the 2 tablespoon of Water and 1/2 cup Granulated Sugar. Heat this until it caramelizes into a golden color. Turn off the heat and using a long handed ladle, carefully pour in 1 tablespoon of Hot Water. Tilt the pan around to evenly distribute, and pour sugar evenly into ramekin. 
3. In a pot add a towel onto the bottom,  and add water into a pot enough to fill halfway the ramekins. Heat the water medium-low
4. In a pot heat together 1 1/2 cup Milk, 1/2 cup Granulated Sugar, 1 teaspoon of Vanilla Extract, stir until the sugar dissolves.  In another bowl gently whisk together 3 eggs and do not create bubbles. Do so by not lifting the whisk. Take the milk mixture and in a steady stream pour into the eggs while mixing. Pour into a strainer into a pourable cup for easy pouring into the ramekins later. Using a spoon remove bubbles. Pour into ramekins and remove any bubbles from there also by tapping. Cover each ramekin with foil. 
5. Reduce the heat of the water pot to low. We need to gently cook the pudding and do not allow this to boil. Place the ramekins over the towel and cook for 18-30 minutes. To check for doneness, remove foil to see if it jiggles. Cool down completely, and leave in a fridge for at least 3 hours. 
6. Running a knife around the top edges, tap the ramekin on a towel and invert onto a plate.

Note: The molds that I used weren't actual flan ones, but these glass cupcake ones: http://www.amazon.com/Libbey-Baking-Glass-Cupcake-piece/dp/B00DP510WE

Video Tutorial: 

Step By Step Photo Tutorial:

1. Rub butter onto the ramekins so the custard can be easily removed later.
2. In a pot add the 2 tablespoon of Water and 1/2 cup Granulated Sugar. Heat this until it caramelizes into a golden color. Turn off the heat and using a long handed ladle, carefully pour in 1 tablespoon of Hot Water. Tilt the pan around to evenly distribute, and pour sugar evenly into ramekin. 

3. In a pot add a towel onto the bottom,  and add water into a pot enough to fill halfway the ramekins. 4. Heat the water medium-low
5. In a pot heat together 1 1/2 cup Milk, 1/2 cup Granulated Sugar, 1 teaspoon of Vanilla Extract, stir until the sugar dissolves.  In another bowl gently whisk together 3 eggs and do not create bubbles. Do so by not lifting the whisk. Take the milk mixture and in a steady stream pour into the eggs while mixing. 

6. Pour into a strainer into a pourable cup for easy pouring into the ramekins later. Using a spoon remove bubbles. Pour into ramekins and remove any bubbles from there also by tapping. Cover each ramekin with foil.
7. Reduce the heat of the water pot to low. We need to gently cook the pudding and do not allow this to boil. Place the ramekins over the towel and cook for 18-30 minutes. To check for doneness, remove foil to see if it jiggles. Cool, and leave in a fridge

8. Running a knife around the edges, tap the ramekin on a towel and invert onto a plate.