Purin (プリン) in Japanese, flan or Spanish flan or crème creme (creme caramel) in English, has been a very common dessert in Japan for more than 50 years, and this dessert has got many variations such as baked or jelly style, soft and creamy or smooth and firm texture, etc.
Here is a classic style of purin.
This style of purin (see photo), which is baked has a firm texture with caramel, is often served at Japanese retro style cafes called kissaten (喫茶店).
This recipe is based on this classic style purin with a new matcha twist. It's a mix-and-bake recipe, but there are some tips for keeping the texture smooth. Follow the instructions and enjoy it.
Matcha Caramel Flan RECIPE
[ For 5 flans ]
3/4 cup sugar
1/4 cup water
2.5 cups milk
1 cup sugar
Make the caramel
1 Place sugar and water in a small saucepan, and heat on medium-low heat, shaking the pan continuously until golden brown.
Make the flan
1 [Preparation] In a bowl, beat the eggs gently and set aside.In a small cup, place matcha, add the water and mix well. Sieve the mixture to prevent lumps and set a side. Preheat the oven at 150℃ /220°F.
2 In a pan, place milk and sugar, and heat on medium, and then take off the heat when bubbles appear on the edge.
3 Add about a half cup of the milk to the matcha liquid and stir well, and then add into the egg bowl.
4 Add the rest of the milk into the egg bowl and stir well.
5 Sieve the mixture.
6 Place the cups with the caramel on a deep baking tray, and pour the mixture into the cups, and cover them with foil. Fill the baking tray with warm water until halfway to the cups.
7 Bake for 50 minutes at 150℃/220°F . Remove them from the water bath, and let them cool at room temperature for a while, and then refrigerate until completely cool.
8 Place the cup upside down on a plate, and add whipping cream and fruit on top, to taste.
This matcha balances savory umami and fresh notes of grassy meadows that allow the matcha to stand out when blending with milk.
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