Or at least something that looks like it! I was at the supermarket when I found one of my old favourites...プリン！But, it was almost $5 for three cups ( I used to buy the 3 pack for $1 each week). I couldn't bring my self to spend that much money, so I hopped on the internet and looked for a recipe I could try myself. I found one that looked pretty simple. The sauce was just boiled water and sugar till brown. The pudding itself was milk, sugar and eggs. Put into molds and steam. Things didn't go as planned. First the sauce. The recipe said simmer, so I put it on low heat. But, all this did was boil off all the water and it left me with hard, white sugar stuck to the pan. So, I added more water and turned the heat up, which got it to go brown. One crisis averted! Next was the actual pudding. Making it was okay, except it took a lot longer than the 20 minutes the recipe said. I found that the taste was a bit sweeter than what I remembered. And it was really "eggy"...It tasted more like Chinese egg tart filling than Japanese pudding. It was smooth and creamy though. I was also a bit worried about the sauce at first. When I tried the first cup, it was still warm. The pudding part was nice, but the sauce would crystallize when I pulled my spoon out. It was pretty cool actually, as I had been wanting to do these "sugar strings" ever since I saw it on Iron Chef. But, hard strands of sugar are not a very good pudding sauce. Luckily, once it cooled down, the sauce changed, and aside from being too sweet, wasn't half bad.
Showing posts with label プリン. Show all posts
Showing posts with label プリン. Show all posts
Monday, July 27, 2009
Pudding!!
Or at least something that looks like it! I was at the supermarket when I found one of my old favourites...プリン！But, it was almost $5 for three cups ( I used to buy the 3 pack for $1 each week). I couldn't bring my self to spend that much money, so I hopped on the internet and looked for a recipe I could try myself. I found one that looked pretty simple. The sauce was just boiled water and sugar till brown. The pudding itself was milk, sugar and eggs. Put into molds and steam. Things didn't go as planned. First the sauce. The recipe said simmer, so I put it on low heat. But, all this did was boil off all the water and it left me with hard, white sugar stuck to the pan. So, I added more water and turned the heat up, which got it to go brown. One crisis averted! Next was the actual pudding. Making it was okay, except it took a lot longer than the 20 minutes the recipe said. I found that the taste was a bit sweeter than what I remembered. And it was really "eggy"...It tasted more like Chinese egg tart filling than Japanese pudding. It was smooth and creamy though. I was also a bit worried about the sauce at first. When I tried the first cup, it was still warm. The pudding part was nice, but the sauce would crystallize when I pulled my spoon out. It was pretty cool actually, as I had been wanting to do these "sugar strings" ever since I saw it on Iron Chef. But, hard strands of sugar are not a very good pudding sauce. Luckily, once it cooled down, the sauce changed, and aside from being too sweet, wasn't half bad.
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