Japanese Pudding, aka Purin, can be found in any convenience store in Japan, and as souvenirs at many different train stations. Today, we're not just going to show you how to make it, we're going to show you how to level it up and make it taste AMAZING. Seriously better than the ones we get at the conbini. Come, check it out. You're gonna love it :D

Here's the list of ingredients for the recipe:

For the Sauce -
4 tbsp sugar
1 tbsp water
1-1/2 tbsp hot water

For the Pudding -
2 eggs
(3/4 cup) 200ml milk
(1/4 cup) 50ml cream
3 tbsp white sugar
2 tbsp brown sugar
1/2 tbsp vanilla
(Optional vanilla bean)

Instructions:
1. Watch video
2. Copy what Martina did
3. Eat Pudding

Longer instructions:

Caramel Steps:

1. Oil your heat proof containers and set aside.
2. Add your 4 tbsp of sugar + 1 tbsp of water to a saucepan and heat on medium - medium high. Don’t stir it or you’ll stop the crystallization process.
3. When the sugar starts to become golden in colour in one section, gently swirl the pan to even out the water and to keep that section of sugar from becoming burnt.
4. Depending on how you like the taste of your caramel (sweet VS more bitter sweet), you must stop the cooking process by using the hot water to thin it out. I prefer a darker golden colour, but you can also stop the cooking at a lighter golden colour.
5. Use a LONG HANDLED spoon to add 1 to 2 tbsp of hot water to your caramel, tilting the saucepan away from you as it will splatter scalding hot candy.
6. Kill the heat, and swirl the caramel to test the thickness. If it is very thick and syrupy, add a bit more hot water.
7. Pour your finished caramel sauce into the bottom of the pre-greased heat proof pudding containers of your choice. Set it aside to cool.

Pudding Steps:
1. Unceremoniously dump the sugar, milk + cream, vanilla extract, and vanilla beans into a saucepan but don’t turn on the heat yet.
2. Crack two eggs into a heatproof bowl and gently whisk to blend the eggs, but do not whip it or you’ll add too much air and bubbles. Set aside.
3. Heat the sugar + milk mixture on medium, stirring until the sugar dissolves totally. Do not allow the mixture to boil.
4. Once the sugar seems all dissolved, very S L O W L Y add the hot milk mixture to the eggs, bit by bit, stirring gently (this is called tempering).
5. Once the temperature of the bowl matches the temperature of the milk mixture, you can dump the rest of the mixture into the eggs.
6. Gently pour the completed egg + milk mixture into the pudding containers with the caramel resting at the bottom.
7. Using tinfoil (or lids if using jam jars) cover the pudding so they can steam.

Waterbath Cooking
1. Place the ready filled pudding containers into a pan (preferably one with a lid), and carefully fill the pan with water. You want the pudding inside the containers to match the height of the water, but don’t let the water overflow into the pudding containers themselves.
2. Bring the water up to boil and then drop the heat down to a simmer. Keep the pan covered with a lid if you have one to create an even steam.
3. Let the pudding gently simmer in this bath for 15-20 minutes. It needs this alone time to relax and reflect on its day.
4. Check in on the pudding around 15 min, it’s okay to uncover the tinfoil, you’re looking for a still jiggly pudding, but not something soupy. If it has a soupy liquidy middle, keep cooking.
5. Once it is all set, remove the containers from the hot water bath, and let cool for 15 min on the counter.
6. Place them into the fridge to cool for 3-5hours (or overnight) and if you have roommates, write threatening notes on the puddings to prevent them from eating your hardworking.

Serving the Purin (the upside down method)
1. If your pudding doesn’t want to come out of the container, place it in a bowl of hot water for a few seconds to melt the edges a bit. Or, you can use a toothpick on the edge to create an air gap, or gently use your fingers to press down on the pudding edges to loosen.
2. Put a plate or bowl on top of the pudding, and flip upside down! WHOOOOAAAA~
3. Hurrah! You’ve made some kickass homemade Japanese style pudding. Enjoy and instagram the heck out of it.

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#JapaneseFood #Pudding #Purin