Purin vegan (Japanese custard pudding)

Using yogurt jars. Texture is the focus of this pudding, make it silky smooth, by stirring constantly or use sieve if it gets lumpy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First make caramel sauce by heating a pan with sugar and cold water on medium heat.

Step 2

When start to bubble, shake the pan to caramelize sugar evenly.

Step 3

When start to smell the browning of sugar, turn to low heat, continue shaking the pan, till darkened in colour with white bubbles.

Step 4

Add quickly hot water by caution. Turn off. Do not burn yourself with splashing of the hot caramel.

Step 5

Pour caramel sauce to each jars while still warm and set.

Step 6

Mix all ingredients and use immersion blender to mix without any lumps.

Step 7

In a larger sauce pan, on medium heat, bring to just before boil by stirring constantly.

Step 8

Pour hot pudding liquid slowly in the jars (on caramel sauce) and set in a fridge for 3 hours after cooled. Chilling over night makes even better caramel stain.