Full Recipe↓ Day 44/100 | PURIN 🛒 INGREDIENTS: Servings: 4 (200cc cups) - Milk: 600cc - Eggs: 3 - Granulated sugar: 120g [Caramel sauce] - Granulated sugar: 90g - Water: 1 1/2 tbsp - Hot water: 1 1/2 tbsp 🧑‍🍳 METHOD: 1. Add granulated sugar and water to a pot over medium heat and boil until golden brown. (Note: Do not stir, as stirring causes crystallisation. Swirl the pan instead.) 2. Turn off the heat, carefully add hot water, and swirl to combine. (Note: Use hot water; cold water will splatter severely.) 3. Divide the caramel evenly among heat-resistant cups and set aside. 4. Crack eggs into a bowl, whisk gently, then add granulated sugar and mix until combined. 5. Heat milk to 50-60°C. 6. Gradually pour the warm milk into the egg mixture in 3-4 batches, stirring well after each addition. 7. Strain the custard mixture through a sieve and pour evenly into the prepared cups. 8. Line a pot with a clean kitchen towel, arrange the cups inside, and pour in water until it reaches halfway up the sides of the cups. 9. Cover with a lid and bring to a gentle simmer over medium heat. Once simmering, reduce to very low heat and steam for 30 minutes. 10. Remove from heat, let cool to room temperature, and chill in the fridge overnight. [Unmoulding] 11. Dip the bottom of each cup in warm water (50–60°C) for 30-60 seconds to loosen the caramel. 12. Gently run a toothpick around the inside rim of the cup to release the edges. 13. Place a plate on top, invert, and unmould. (See "KEY POINTS" below for tips) 💡 KEY POINTS: - A quick tip for unmoulding: Place the plate on top, hold it tightly against the cup, and do a quick ballerina spin before flipping. The centrifugal force loosens the sides so it drops easily & cleanly when you invert it! ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #purin #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco - @aisletotokyo