konnichiwa, its Nami from just one cookbook notice something different about me today?
I've added new scars to my face
I was about to sear two pound piece of pork when it slipped from my tongues into the pot
luckily it missed my eyes and didn't do too much permanent damage
did you have a close call lately?
share your nerve-wracking kitchen incident story with us in the comments below
back to today's video,
last year our family went to Kyushu Japan and one of our stops was
Yufuin a popular hot spring's town
there we had a really interesting sweet called purin dora from Japanese sweet shops
(music)
the spongy pancakes and silky custard with caramel sauce are amazing
so let's get started
in a small sauce pot, combine ⅔ cup sugar and 2 Tbsp water over medium heat
stir a few times and let the sugar dissolved
once the mixture comes to a boil, about 4 minutes, lower the heat to simmer gently swirl about 6 minutes
remove the pot from heat to a cold damp towel and add 2 Tbsp boiling water
while caramel is still hot, evenly distribute the caramel among the 8 ramekins
In a small heat-resistant bowl, cut 4 gelatin sheets into thin ½ inch (1.3 cm) strips
add ¼ cup cold water
In a large mixing bowl, 4 egg yolks and ⅓ cup + 1 Tbsp sugar
whisk until pale and creamy
place gelatine mixture over simmering water
in a medium saucepan, heat ⅔ cup milk over medium heat until the milk is warm to the touch
slowly add in the warm milk to the egg mixture and whisking constantly
pour the mixture back into the saucepan
heat the mixture until reaches 160 ºF (71 ºC)
add in the gelatin mixture and mix well
strain the mixture through a fine sieve into a clean bowl
stir in ⅔ cup milk
add ½ cup heavy whipping cream and 2 tsp vanilla
whisk all together
transfer the mixture into a large cup with a pout (optional)
pour into 4 oz ramekins
cover with plastic wrap and chill for 4~5 hours
In a large bowl, combine 4 eggs, ⅔ cup sugar
whisk well until the mixture becomes fluffy
and 2 Tbsp honey
whisk well
sift 1 ⅓ cups all-purpose flour and 1 tsp baking powder into the bowl
and mix all together
cove it and keep in the fridge to rest for 15 minutes
heat a frying pan on lowest setting for 5 minutes
take out the batter from the refrigerator and stir in 2 Tbsp of water
and whisk to combine until the batter reaches the ribbon stage
dip a paper towel in 1 tsp vegetable oil and coat the bottom of the pan with the oil
pour 3 Tbsp batter
when surface starts to bubble (1 minute and 30 second) flip the pancake
cook the other side for 30 seconds
transfer to a baking sheet lined with parchment paper
to serve, run a small sharp knife around the edge of each ramekin to loosen the custard
place a pancake on your serving plate and invert the custard onto the center of the pancake
place another pancake on top to sandwich the purin
Enjoy!
itadaki masu!
biting into fluffy pancakes and custardy filling is such an unforgettable experience
I hope you enjoy making this
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thank you so much for watching and see you next time
mata ne!