Hojicha Crème Caramel (Purin)
Memories of my childhood flood back when I think of crème caramel - not the traditional French kind, but Purin (プリン), the Japanese version you'd find in old Japanese "kissatens".
Kissaten literally translates to "tea-drinking shop" and they're known for their nostalgic, perfectly preserved retro atmosphere, which you can still experience today.
Purin is traditionally served with a tiny swirl of whipped cream and a bright pink maraschino cherry perched on top.
This version is our own spin on French-turned-Japanese classic: Hojicha Purin made with slow article hojicha powder. That subtle smokey, roasty flavour shines through and balances perfectly with the caramel syrup. Crème caramel can seem a little intimidating at first, but once you follow the steps, you realise that it's not too complicated.
Simple, a little decadent. Enjoy slowly and savour every bite.
Makes 4-6 ramekins.
• 4 tbsp sugar
• 2 tbsp water
• 2 tsp hot water (to loosen)
• 360ml full-fat milk
• 120ml full-fat cream
• 4 tsp hojicha powder, sifted
• 3 tbsp sugar
• 2 eggs at room temperature
METHOD:
1. Pre-heat your oven to 150°C.
2. To make your caramel, heat the sugar and 2 tbsp of water in a small saucepan until it turns into a liquid and amber in colour. It might start to thicken - add 2 tsp of additional hot water to soften.
3. Add 2 tsp of hot water to soften it. Take the saucepan off the heat and pour into individual ramekins or aluminium moulds. Set aside.
4. To prepare your hojicha custard, warm the milk and cream in a separate saucepan until it begins to steam. Whisk in the sifted Slow Article hojicha powder.
5. Add the sugar into the milk/cream/hojicha mixture and whisk to dissolve. Allow it to cool slightly.
6. Lightly whisk the eggs and slowly stream the hojicha milk/cream mixture over the top (make sure the hojicha milk/cream mixture has cooled and is not too hot)
7. Strain the mixture through a sieve before pouring into the individual ramekins.
8. Bake in a hot water bath using any heat-proof baking tray - arrange your ramekins/moulds into the baking tray and pour hot water halfway up the ramekins. Bake for 25-30 minutes at 150°C.
9. Remove from the oven, let it cool 10-15 minutes and then transfer to the fridge to cool completely.
10. To serve, run a thin knife around the edges, place your plate of choice on top of the mould/ramekin and flip to invert. Serve with freshly whipped cream and dust with more hojicha powder.
