No-Bake Purin (Custard Pudding) ゼラチンプリン

• Before You Start: Please note that this recipe requires a chilling time of 2–3 hours. Now, gather all the ingredients. You will also need 8 ramekins that are 4 oz (½ cup, 120 ml) each.
  

To Make the Caramel Sauce

• Prepare some boiling water (you‘ll need only 2 Tbsp) and a cold damp towel (for Step 4).
• Combine ⅔ cup sugar and 2 Tbsp water in a heavy-bottomed small saucepan over medium heat. Gently shake the saucepan to evenly distribute the sugar, then do not touch until the mixture starts to turn golden brown on the edges of the pan. When the sugar starts to caramelize, you will see lots of small bubbles. Swirl and tilt the pot to blend the dark-colored and light-colored sugars but do not use a utensil because it will crystallize the sugar. Soon, the bubbles will become larger as the sugar mixture caramelizes more and turns an amber color (like a darker honey color), about 5–6 minutes.
  
• Immediately remove from the heat and set the saucepan on a cold, damp folded towel. Add 2 Tbsp boiling water. It will create a huge splash, so please be careful. You can shield with a lid or wear oven mitts to protect your hands. Swirl the saucepan to combine. This will slightly thin out the caramel sauce and ensure that it doesn’t become too thick in the ramekins.
  
• Briefly dip the ramekins in hot water to warm up. This will prevent the caramel from solidifying (just shake off the excess water; no need to dry).
  
• While the caramel is still hot, pour the caramel from the pot into the 8 ramekins, evenly dividing the sauce. Set aside and let the caramel thicken naturally (which is why the caramel will not mix with the custard mixture later).
  

To Prepare the Gelatin

• Cut 4 gelatin sheets into thin, ½ inch (1.3 cm) strips. Place them in a heat-resistant glass bowl that‘s wider than the opening of your saucepan (to use in a double boiler later). Add ¼ cup water and set aside for 5–6 minutes until the gelatin “blooms“ or expands.
  
• If you’re using powdered gelatin, combine 3 tsp (10 g) gelatin powder and ¼ cup water and let stand for 1 minute. Then, microwave on High for 30–40 seconds and stir. Now, it’s ready to use.
• Once the gelatin sheets bloom, bring 1 inch (2.5 cm) of water to a simmer in a saucepan. Set the bowl with the gelatin on top of the saucepan to create a double boiler. Steam will immediately warm up the bowl and start to dissolve the gelatin. Once completely dissolved, turn off the heat and set it aside. Tip: If somehow you take a long time to finish the next steps and the gelatin sets solid before you can add it to the custard mixture, you will need to melt the gelatin into a liquid again over the double boiler.
  

To Make the Custard Mixture

• In a large mixing bowl, whisk together 4 large egg yolks and 80 g sugar (⅓ cup + 1 Tbsp) until pale and creamy.
  
• In a medium saucepan, heat half of the milk (200 ml or ⅚ cup) over medium heat until warm to the touch. (Keep the remaining milk to use later.)
  
• Now, temper the egg mixture. Slowly add the warm milk, a little at a time, whisking constantly.
  
• Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly at all times; otherwise, the mixture will burn on the bottom. Cook until the mixture coats the back of a spoon with a thin film and reaches 160ºF (71ºC). You‘ll also see small bubbles start to form at the edges of the pan.
  
• Add in the liquid gelatin mixture and mix well. Remove from the heat.
  
• Strain the custard mixture through a fine-mesh strainer into a clean bowl.
  
• Add the rest of the milk (200 ml or ⅚ cup), ½ cup heavy (whipping) cream, and 2 tsp pure vanilla extract and whisk all together. We’re adding them at the end to help the mixture cool down.
  

To Chill

• Divide and pour the custard into the 8 ramekins. Using a long-stemmed utility lighter (candle lighter), burn off the bubbles on the surface of the custard by quickly touching them with the flame. You could also pop them with a toothpick or scoop them off with a spoon, but those are both time-consuming methods. Cover with plastic wrap and chill in the refrigerator for 2–3 hours or up to 3 days. The caramel on the bottom will become thinner after the moisture from the custard transfers to the caramel.
  

To Serve

• To loosen the custard, run a small, sharp knife or toothpick around the edge of each ramekin. Quickly invert each custard with caramel sauce onto a plate. If it doesn’t release right away, gently shake the ramekin a few times to help loosen it.
  

To Store

• Store in the refrigerator for up to 2–3 days. Consume sooner as the quality degrades over time.