Japanese Custard Purin

Ingredients

• 80 g caster sugar, for the caramel
• 2 tbsp water, for the caramel
• 2 tbsp just-boiled water, to stop the caramel
• 400 ml whole milk
• 3 eggs
• 1 egg yolk
• 60 g caster sugar, for the custard
• 1 tsp vanilla extract
• A pinch of fine sea salt

Before you cook

• Set out four 150 ml heatproof pudding moulds or ramekins.
• Boil a kettle and keep the just-boiled water to hand.
• Beat the eggs and the extra yolk together in a bowl with a fork, working gently so you do not whip in air.
• Fold a tea towel into the base of a deep roasting tin, ready for the water bath.

Steps

1. Put the 80 g of sugar and 2 tablespoons of water in a small heavy pan over medium heat.
2. Swirl the pan without stirring until the sugar dissolves and then colours to a deep amber, which takes about 6 minutes.
3. Take the pan off the heat and add the just-boiled water at arm's length, standing back because it will spit violently.
4. Swirl the pan once and pour the caramel straight into the four moulds, dividing it evenly.
5. Tilt the moulds to coat the bases and leave them to set hard.
6. Heat the oven to 150C.
7. Warm the milk with the 60 g of sugar in a pan until it steams and the sugar dissolves, but do not let it boil.
8. Pour the hot milk into the beaten eggs in a thin stream, whisking gently and constantly.
9. Stir in the vanilla and the salt.
10. Strain the custard twice through a fine sieve into a jug, which is what gives purin its smooth texture.
11. Skim off any foam sitting on the surface with a spoon.
12. Pour the custard into the caramel-lined moulds.
13. Set the moulds on the tea towel in the roasting tin and pour hot water around them to come halfway up their sides.
14. Cover the tin loosely with foil and bake for 35 to 40 minutes, until the custards wobble as one piece when you nudge the tin.
15. Lift the moulds out of the water and cool them on a rack for 30 minutes.
16. Chill the purin in the fridge for at least 4 hours, and preferably overnight.
17. Run a thin knife around the inside of each mould right down to the base.
18. Set a plate over a mould, turn the two over together and lift the mould away so the caramel floods out.