Smooth pudding made in the oven

Purin（プリン）

What kind of dish is Purin??

It is a pudding that has been steamed in the oven. Since it is steamed in the oven without using a steamer, it can be finished smoothly without bubbles.

The WECK glass container I used has a capacity of 160cc.

Topped with leftover whipped cream. It makes me happy to spend my afternoons relaxing while eating pudding (*ˊᵕˋ)♡‧₊

NUTRITION FACTS

217 kcal Protein 7.5g Fat 8.3g Carb 28.3g Salt Equivalent 0.3g

INGREDIENTS(7servings)

sugar 60g
water 20g
low-fat milk 480g
sugar 100g
vanilla essence moderate amount
low-fat fresh cream 80g
4eggs

COOKING INSTRUCTIONS

※Preheat the oven to 140 degrees. (140 degrees Celsius is 284 degrees Fahrenheit.)

①Heat the sugar in a pan. When it turns brown to your liking, turn off the heat. And add water. Bring to a boil again and simmer a little. The concentration is good so that it hardens in about 1 minute after being put into the mold. Pour into molds and cool.

※Be careful as it may splatter the moment you pour water into the caramel.

②Mix milk and sugar and heat in the microwave for 2 minutes. When it ｗarming to body temperature, stir it to dissolve the sugar completely.

③Gently add the vanilla essence, fresh cream, and beaten egg to the milk.

In winter, let the eggs return to room temperature so that the egg liquid does not get too cold.

④Filter twice and pour into a container.

⑤Place on a baking sheet and cover loosely with aluminum foil. Make several holes with a toothpick

⑥Fill the baking sheet with plenty of hot water use a teapot.

It is dangerous to carry a baking sheet filled with hot water. Pour hot water while the baking sheet is set in the oven.

⑦Bake for 40 minutes in the middle rack of an oven preheated to 140°C.

⑧It’s okay if the surface of the pudding is a little soft. Remove from oven and cool.

⋈*The oven I use is Toshiba’s “Ishigama Dome”. I like that it won’t break even after 10 years of use and is easy to clean.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊