Pucchin Purin is basically flan, or creme brulee, but it has a peculiar texture. It's very jelly like, and very light despite it contains milk and eggs. It's jelly like because it contains gelatin, hence no baking.
This image looks just like a flan (also a bad picture), but it's a lot closer to pucchin purin, yet still too hard to be regarded pucchin purin. It is rather bucchin burin. There are a lot of difference between p and b. I will try using less gelatin next time. Here is the recipe.
- 400 ml milk
- 40 g sugar
- 2 egg yolks
- 1 packet of gelatin (or some experimentation is needed)
- vanilla extract
That's it! Mix sugar and gelatin, pour in milk. In a separate bowl, mix egg with a bit of milk mixture, combine everything, add vanilla. Put them under low heat, but make sure it doesn't boil. Meanwhile make the caramel sauce by melting (or burning) sugar and a bit of water, pour it on the bottom of the ramekin or whatever the container you are using, then cool it. Pour milk mixture slowly on caramel, so that you won't mix up caramel with custard. Chill them until it shakes like bouncy boobs.
Having said that it shakes like boobs, I wonder why we love this desert. Is it because this reminds us of mother? I wonder.........