00:00Hi, I'm Yuto and today on Stature I'm going to show you how to make my favourite silky
00:04no-baked pudding recipe.
00:05Let's get started.
00:07Start by taking a microwaveable container and add 300ml of whole milk, 50g of granulated
00:13sugar and 7g of gelatin powder.
00:17Give it a quick mix and then set that aside for about 10 minutes to let the gelatin bloom.
00:26While we wait, let's make the caramel.
00:28Get a saucepan and add 50g of granulated sugar.
00:32Measure out 60ml water and add 20ml or 1 third of it to the pan.
00:38I'm just going to mix it while it's cold until there's no more dry sugar.
00:42Then heat it on low.
00:44From this point, avoid mixing as it can cause the sugar to crystallise.
00:48If you notice it heating unevenly, just tilt the pan from time to time to help it heat
00:53more evenly.
00:55We're just going to wait until that starts to turn golden.
00:57I know it can be tempting to turn up the heat to speed up the process but the low heat
01:02will
01:02ensure it doesn't suddenly start burning.
01:05I'll also recommend using a silver pan so it's easier to see when it changes colour.
01:11Once the sugar is golden like this, add another third of the water.
01:15I recommend wearing an open glove to protect your hand because it's going to sizzle and
01:20it might splatter.
01:22Tilt and swirl the pan to mix the water into the caramel and now we're going to wait for
01:28it to turn amber.
01:30Stay in the stove and keep an eye on it.
01:32I know it looks like nothing is happening for a while but all of a sudden it will change
01:37colour and it always seems to be when you stop looking.
01:42Once it changes to amber, add the last third of the water and swirl the pan a few times before
01:48taking off the heat.
01:49Keep swirling it to release some of the heat and then we're going to pour a thin layer into
01:56each of the pouring cups.
01:58This recipe will fill 600ml of pouring cups or 450ml containers.
02:04I'm making half of each so I will have 3 small ones and 2 bigger ones if that makes sense.
02:21Place those in the fridge while you make the rest of the pouring.
02:25This will help the caramel firm up a bit.
02:28My gelatine mixture has been sitting for about 10 minutes so I'm just going to mix it again to
02:34move any sugar and gelatine that has sunk to the bottom.
02:38Now heat it in the microwave for 2 minutes at 600w.
02:42The goal here isn't to heat the milk but to melt the gelatine.
02:50If you take it out and you can still see the granules in there,
02:54heat it again for 20-30 seconds at a time until they're completely dissolved.
02:59If you don't have a microwave, you can do this on the stove.
03:03Just be careful not to scroll the milk.
03:06Okay, this looks good so let's set that aside for now.
03:10Next, take a bowl and crack 3 pasteurised eggs.
03:14It's important that the eggs are safe to eat raw because this pouring won't be cooked.
03:19Whisk the eggs until the whites and yolks are combined.
03:32Then add 100ml heavy cream and ½ tsp of vanilla essence.
03:37Whisk again, then gradually add the milk while whisking continuously.
03:42It's important to add the hot milk slowly in the beginning.
03:46This is co-temperine and will stabilise the eggs so that they don't become lumpy
03:52or start to cook when you add the rest of the hot liquid.
04:09Once all the ingredients are combined, pour it through a sieve to catch any lumps of egg.
04:15This step will ensure your pouring is completely smooth.
04:22Next, pour it into a jug to make it easier to pour into the pouring cups.
04:28Take the containers from the fridge and you will find the caramel should've set by now.
04:33All we need to do now is pour the pouring mixture into each cup.
04:37Leave a little gap at the top so that they don't spill when you place them in the fridge.
04:43If there are bubbles at the top, you can pop them with a toothpick.
04:48Finally, cover them.
04:49These 100ml containers have lids but the larger ones done,
04:54so I'm just going to cover them with plastic wrap.
04:58If they're not covered, the top might dry out.
05:05Place them in the fridge for at least 3 hours, preferably longer.
05:09I decided to chill them overnight and here they are.
05:13Deliciously silky and smooth no-bake Japanese purin with the perfect amount of ziggle.
05:19And great news, I've launched a free mobile app that makes following along with my recipes even easier.
05:25It's the perfect kitchen companion after watching my videos.
05:28You can access step-by-step instructions right on your phone while you cook.
05:32The download link is in the description below.
05:36Thanks so much for watching. If you want to know more about this dish, check out my blog.
05:41The link is on the screen.
05:42And if you're interested in more dessert videos, check out the playlist on the screen too.
05:47Hope to see you in the next video. Take care.
Comments