Rich, nutty, and silky-smooth.
, one of our resident Japanophiles, for helping me track down the"purin" lead.) A quick internet search revealed that recipes rely variously on eggs or gelatin: eggs to make a custard version, and gelatin to make something more likeI tried the recipe both ways, and my clear preference was for the eggy custard version, which is richer by far than the one set with gelatin.
I then heat the mixture to 140°F , remove it from the heat, pour it through a fine-mesh strainer , and divide it among ramekins. You need to stir and scrape the pot the entire time the custard mixture is heating up, lest any of it that's near the pot's surface overheat and set. Your best bet while doing this is to use a flexible silicone spatula, which can mold itself to the contours of the pot, leaving no patch untouched.
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