Silky Japanese Custard Pudding Recipe (No Bake Nameraka Purin)

I'm Yuto and today on Stachy I'm going to show you how to make my favourite silky no-bake pudding recipe. Let's get started. Start by taking a microwavable container and add 300ml of whole milk, 50g of granulated sugar and 7g of gelatin powder. Give it a quick mix and then set that aside for about 10 minutes to let the gelatin bloom. While we wait, let's make the caramel. Get a saucepan and add 50g of granulated sugar. Measure out 60ml of water and add 20ml or one third of it to the pan. I'm just going to mix it while it's cold until there's no more dry sugar then heat it on low. From this point, avoid mixing as it can cause the sugar to crystallise. If you notice it heating unevenly, just tilt the pan from time to time to help it heat more evenly. We're just going to wait until that starts to turn golden. I know it can be tempting to turn up the heat to speed up the process but the low heat will ensure it doesn't suddenly start burning. I also recommend using a silver pan so it's easier to see when it changes colour. Once the sugar is golden like this, add another third of the water. I recommend wearing an open glove to protect your hand because it's going to sizzle and it might splatter. Tilt and swirl the pan to mix the water into the caramel and now we're going to wait for it to turn amber. Stay near the stove and keep an eye on it. I know it looks like nothing is happening for a while but all of a sudden it will change colour and it always seems to be when you stop looking. Once it changes to amber, add the last third of water and swirl the pan a few times before taking off the heat. Keep swirling it to release some of the heat and then we're going to pour a thin layer into each of the pudding cups. This recipe will fill 600 millilitres of pudding cups or 450 millilitres containers. I'm making half of each so I will have three small ones and two bigger ones if that makes sense. Place those in the fridge while you make the rest of the pudding. This will help the caramel firm up a bit. My gelatin mixture has been sitting for about 10 minutes so I'm just going to mix it again to move any sugar and gelatin that has sunk to the bottom. Now heat it in the microwave for two minutes at 600 watts. The goal here isn't to heat the milk but to melt the gelatin. If you take it out and you can still see the granules in there, heat it again for 20 to 30 seconds at a time until they're completely dissolved. If you don't have a microwave you can do this on the stove just be careful not to scald the milk. Okay this looks good so let's set that aside for now. Next take a bowl and crack three pasteurized eggs. It's important that the eggs are safe to eat raw because this Whisk the eggs until the whites and yolks are combined then add 100 milliliters heavy cream and half teaspoon of vanilla essence. Whisk again then gradually add the milk while whisking continuously. It's important to add the hot milk slowly in the beginning. This is cold tempering and will stabilize the eggs so that they don't become lumpy or start to cook when you add the rest of the hot liquid. Once all the ingredients are combined, pour it through a sieve to catch any lumps of egg. This step will ensure your pudding is completely smooth. Next pour into a jug to make it easier to pour into the pudding cups. Take the containers from the fridge and you will find the caramel should have set by now. All we need to do now is pour the pudding mixture into each cup. Leave a little gap at the top so that they don't spill when you place them in the fridge. If there are bubbles at the top you can pop them with a toothpick. Finally cover them. These 100 milliliters containers have lids but the larger ones don't so I'm just going to cover them with plastic wrap. If they're not covered the top might dry out. Place them in the fridge for at least three hours, preferably longer. I decided to chill them overnight and here they are. Deliciously silky and smooth no-bake Japanese pudding with the perfect amount of ziggle. And great news! I've launched a free mobile app that makes following along with my recipes even easier. It's the perfect kitchen companion after watching my videos. You can access step-by-step instructions right on your phone while you cook. The download link is in the description below. Thanks so much for watching. If you want to know more about this dish check out my blog. The link is on the screen and if you're interested in more dessert videos check out the playlist on the screen too. Hope to see you in the next video. Take care.