Today I’m sharing my recipe at Mad at Macarons!. Jill, the Queen of Macarons creates the amazing dessert and has also published a book on macarons. If you love macarons or desserts in general, for sure you will enjoy her gorgeous and delicious works of art.
To make macarons, you will only need to use egg whites. But what to do with the leftover egg yolks? Well, Jill has a special series on her blog where her guest bloggers share their egg yolk recipes.
I was very happy and thrilled when she asked me to be her guest blogger. I know some of you might be worried that I might ruin her site by my lack of baking skills? Don’t worry, I am making Crème Caramel today and it doesn’t require baking. We call it Purin in Japan and it’s one of the most popular desserts.
Before going to her site with me, I’d like to let you know that you can follow Jill through her facebook fan page. Have a wonderful weekend everyone and see you here on Monday!
Now please join me at her site by clicking HERE.
Ingredients:
- 10 g gelatin
- 4 Tbsp. (1/4 cup)* water
- 4 egg yolks
- 80 g (1/3 cup) sugar
- 400 ml (1 3/4 cup) milk
- 8 Tbsp. (1/2 cup) heavy whipping cream
- 2 tsp. vanilla
- 140 g (2/3 cup) granulated sugar
- 4 Tbsp. (1/4 cup) water
- 8 Tbsp. (1/2 cup) boiling water
- * I also added measurement in US measuring cup in parentheses, but I highly recommend using a food scale to follow this recipe precisely.
Instructions:
- In a small bowl, combine gelatin and water and set aside.
- In a small saucepan, combine sugar and water. Caramelize the mixture on medium heat. Shake the pan once in a while but you don’t need to stir with spoon. Patiently wait until it turns into a nice amber color.
- When you see nice amber color, immediately pour ½ cup of boiling water because it will quickly get darker and darker (resulting in bitter taste). Make sure to wear a kitchen mitten so you won’t get burnt from the hot liquid splashing. Remove from heat.
- Quickly soak the ramekins under warm water so sugar doesn’t solidify right away. Pour the caramel sauce in the ramekins.
- In a large bowl, combine egg yolks and sugar and whisk until it becomes creamy and smooth (That’s my husband mixing it up. I asked him to be my assistant while I took pictures).
- Meanwhile in a small saucepan, bring half of milk (200 ml) to a boil. Remove from heat right before it starts to boil.
- Slowly stir in a few drops of the hot milk at a time into the egg mixture and mix together. Do not pour milk at once as the hot milk could cook the egg mixture and make it lumpy. Whisk all together.
- Pour the mixture back into the small saucepan. Heat the mixture on low heat and whisk until it’s completely blended.
- Once it gets warm again, add the gelatin and mix. Make sure it melts completely. When the gelatin is completely mixed in, remove from the heat.
- Pour the mixture over the sieve into the clean bowl.
- Prepare iced water in a larger bowl and place the mixture bowl inside.
- Add the rest of the milk (200 ml), heavy whipping cream, and vanilla. Mix all together well.
- Pour the mixture into the ramekins, and chill in the fridge for more than 1 hour.
- After chilled, insert knife around the Crème Caramel and flip the ramekin on to the serving plate. If it doesn’t come down, hold the ramekin like this (below) and shake once vigorously. You should hear the Crème Caramel drop on the plate.
Enjoy!
My husband and my kids like lighter caramel sauce but I personally like dark and bitter caramel sauce like this… When you caramelize, make sure not to make it really dark, because it will be too bitter.
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 81 comments… read them below or add one }
mmm!
Fabulous pictures that lead to an amazing treat! Have a great weekend!
Lovely guest post, Nami. This was my favourite childhood dessert. BTW I too am a chocoholic but have no intentions of recovering
Purin sounds looks like a hybrid between creme caramel and panna cotta since it uses gelatine.
Ah, I wasn’t worried at all Nami! It looks great! Creamy, sweet, and decadent! Congrats on your guest post!!!
Fantastic guest post, Nami! What a stunning dessert, my friend!!!
This creme caramel looks soooo smooth and creamy! It makes me want to dig my spoon in it! Great recipe Nami! Such a perfect guest post for Jill’s site!!! <3
Just came from Jill’s page and so glad I did! I adore creme caramel. But your site is wonderful and photos are so lovely! Thanks for sharing such a sweet recipe. I will be visiting often! : )
OMG! that looks divine
I can almost imagine the taste, melting in my mouth! yum!
OMG this looks so inviting. I’m a million and I have never made Crème Caramel and you have inspired me!
Nami, as usual – this looks amazing! Will have to give this one a try!
Checking my Foodbuzz comment section, and came upon your newest post…buzzed it, and of course loving it!
Your amazing creme caramel reminds me of the Cuban Flan, but only lighter, and very inviting, beautiful, and yummy:DDD
Here you go!!! Looks perfect! I can never unmould gelatin desserts so perfectly.You seem to be a master at that.Love the flavors.Who can go wrong with eggs, sugar & cream!! The pictures have come out nicely- not your normal style but I love them
Have a fun weekend!
Hi Tanvi! You noticed?
I couldn’t make nice bokeh.. and it was not easy to take this shiny top food with reflection! Plus…this dessert looks so simple by itself so I had to come up with extra fruits…. I’m used to more close up shot so I struggled. Haha. Have a great weekend!
Wow Nami this is really amazing..what a delicious sweet treat!Congrats on the guest post..I will check it out! I am digging your photos..yummy!
A+ Nami! This looks creamy, silky and delicious….a perfect guest post! Your pictures keep getting better and better! Bravo.
Wow! simply gorgeous.
You know, I think I love every single thing that you make. I want to move so I live closer to you. I need all that yummy food. You’ve done such a great job with this guest post! Love everything about it! And the pictures are just gorgeous… Great post, Nami!
This is one dish that is probably eaten in every country (unlike salted eggs). Filipino version is baked or steamed and uses milk. I like your version though. Very creamy, like crème brûlée but set with gelatin. I like the caramel dark, too.
MMm! Nami, these are so tempting. Gorgeous photos, once again. Don’t you just love Jill? She helped me conquer the Macaron. We’ve not made any recently as the schedules have just been crazy, but in 5 hours (who’s counting???) it will be summer vacation and my daughter and I are going to turn to the kitchen in the next few weeks.
Love this caramel! My son will truly appreciate it!!
You’re far from being in danger for losing any readers here but I thought it was funny that you said that.
Creme caramel is such a perfect recipe to use up those egg yolks and you’ve done a great job here. They look so perfect. Pretty pictures, Nami!
Hi Nami! Congrats on the guest post!
I love your photos! What a wonderful presentation!
Creme caramel is one of my favorite deserts! We call it Pudim in Brazil, quite similar with Purin. Have a wonderful weekend!
This is my all time favorite Asian dessert! The photography’s just BEAUTIFUL and make me want to eat one right away. Normally I buy them at little hole in the wall Vietnamese eateries, though yours looks so much better!
Wow Nami this looks so beautiful!! Your family is so lucky to have such gourmet food every night!
Hi Mai! I looked and looked around in American kitchen stores and online for this Japanese Purin shaped ramekin…and finally found at DAISO (Japanese $1 store) near my house! There is one in San Francisco, but you can also buy online. This shape helps easier to flip (I think)…
This is called lechetin in the Philippines which is the short cut for leche flan with gelatin. This is my mother-in-law’s specialty but I haven’t tried making it myself. I always prefer the thick and creamy Filipino leche flan over lechetin. But I must say your Purin looks so perfectly delicious! Great job on your guest post, Nami!
Looks great Nami! I like the darker caramel too. I went through a phase where I was obssesed with flan/purin and would make it all the time! You might have re-awoken my love for it.
In my opinion you can bake any day!
Oh, you know I love love love eating purin. But I have to tell you that this picture is super yummy ; ) I wish I could keep this picture for my computer screen saver. Yes, I love that much this picture!
I’m tellin’ you Nami… the few desserts I’ve seen you post have me begging for more! You don’t lack any baking/dessert skills in my book =)
Oh this is perfect! Wonderful pictures, amazing flavors – great post!!
Nami, you amaze me!! And you dare say you lack the baking skills? Mixing a cake mixture and putting it in the oven is nothing in comparison with making a good crème caramel! And your crème caramel looks divine! Perfect! Like from a French restaurant (I don’t joke!). You are an extraordinary cook!
I must find some more for my husband too!)
I love the dark plates on the last photo! Your tableware makes me want to buy something new every week. I have started recently to buy my own personal bowls for Japanese dishes
The photos are breathtaking! Congratulations on your guest post!
Thank you for your kind comments Sissi! I’ve been seeing beautiful baked goods everyone has been making, and I think I’m very minority in this food blog world that I rarely bake or make sweets…Seriously… Creme Caramel was exception because my husband really loves this.
Regarding the Japanese plates and bowls, I sometimes bring a couple back form my home in Japan, or buy some and bring it back. However, most of Japanese dishes are from DAISO (Japanese $1 store). Dishes are not really $1, but probably less than $3/piece. They are not fancy plates/bowls, but for food photography, I buy these to make it more “Japanese”. My daily dishes are pretty much white plates that we buy here in the US.
I go to SF store but today I learned Daiso has an online store (link above)!
Flan is one of my absolute favorites and yours look simply divine! Love the single berry on top
This is a favourite chilled dessert too. Looks lovely and I also prefer it less bitter
brought here through Kay Yamazaki Ecker’s facebook page. The Flan looks beautiful and very similar recipe to my Tia Frances’ Flan. Love the addition of berries the photos are great. Yum can’t wait to try your recipe. Thanks for sharing.
This looks beautiful!! I def will have to try this one. Nice job Nami!
This looks so creamy and perfect and delicious. YUM!!!
I love custard Nami and I want to just grab a bowl and enjoy
It’s looking so delicious !
I love Creme Caramel, great idea for using up those egg yolks!
i’ve conquered my fear for macaron after reading Jill’s blog. they turned out so good they were gone before I was able to take a photo of them
)m
the creme caramel looks great, first I thought is creme brullee
both taste so good.
thanks for sharing Nami, have a great weekend
Jill, thank you so much for having me on your blog! It was such a fun experience! Haha, I wish I’m hiding my sweets making skills! You will have to wait a little more to see my baked stuff…hopefully I can learn when kids grow up a bit and I have more time to bake, not just cooking dinner everyday… Thank you again!!
What an incredible dessert, I love creme caramel. You photographed this post so beautifully too.
Mandy
Enjoy the weekend.
Nami, the pictures are simply wonderful! Loved the elaboration in describing the recipe. It really helps. Saw this post’s photo in foodgawker too! Congrats!!
This looks so pretty Nami! Good job
Thanks for sharing the recipe too!
Nami, the creme caramel looks impressive and nicely presented. This surely will receive lots of compliments.
I know I say this every time but I am really in love with your pictures..you should write a post about photography..I wish I can get my pictures to look that good..
I love creme caramel..but I usually bake it..will have to do it your way soon
Yum, Nami….This looks so good…! I have thought about making this when I saw the video in CWD, but I got too lazy in the end to make it
! I wish you lived nextdoor that I could just pop in and steal some of your puddings 
!
Hi Nami, This is looking Gorgeous. A very well made post with beautiful pictures. Loved the new combo of ingredients and the recipe is so nicely made and presented. Its always fun to see ur appetizing recipes.Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!
Hi Nami, this is my first visit to your blog and I’m enjoying your gorgeous photography and delicious sounding recipes! I’m looking forward to coming back! The Creme Caramel looks so beautifully presented!
I love creme caramel, in fact what a coincidence I have a nearly similar post yesterday and its called leche flan (the Filipino version of creme caramel). I love its creamy smooth taste.
Thank you for the wonderful photos! I’ve always been intimidated by creme caramel but your photos make the process look very accessible!
Congratulations on your top 9..Yaaaaaaaaaaaaaay
This comes in handy! I always wonder what to do with leftover egg yolks!
Love your stunning pictures and yummy dessert
Thanks for sharing Nami 
I didn’t open fbuzz until this morning and what a nice surprise…Congrats on top 9!!
Picture is beautiful!
Hi Nami! Congrats on Foodbuzz top 9 for this recipe!
Keep up the great work! Have an enjoyable weekend! ^.^
this is one of my most fav desserts, too! Fabulous stuff!
Woo hoo another Top 9 for you!!! This is a gorgeous and mouthwatering Nami. We’re going to make a baker out of you yet. LOL!!!
Looks so so perfect! Flawless!
Just gorgeous Nami!
Nami, you did such an amazing job with these. They look beautiful and sound absolutely amazing!!
This looks gorgeous, and I’m not a big fan of créme caramel! I think my husband would lick the plate clean if I served this to him!
Now this is something I would love to have right now
It looks so beautiful and yummy!
Creme caramel is one of my favorite desserts and yours looks simply divine! The photo is beautiful. Just wish I had one right now to eat.
Nami-
Thank you for visting my blog the other day! I am so glad you did because it led me to yours. Your blog and photos are absolutely AAAAA-MAZING! Seriously, your photography is beautiful! Thanks again, you are welcome any time! I will definitely be back often
Yum! I have never heard of this before, but I really want to try it now! Thanks for sharing. =)
Creme caramel is my favorite thing to get from a Japanese bakery. I wish I could have some Torufuwa (sp?) pudding, but this is as close as I can get.
I’m in love with your blog. Bookmarking this. Thanks for sharing!
Nami, I just made this purin and it was AMAZING!!!! I have tried several other recipes in the past but this one was by far the best. Thank you so much! (I just blogged about it too at http://wp.me/p19XPp-gU).
Hatsuho, your Purin looks delicious!! I’m so glad that you liked this recipe! We shall continue to enjoy this purin recipe…
Thank you for linking back to me!
I came here via Hiraganamama to find out more of your purin recipe. I love purin so this is must try recipe. This looks wonderful and great instruction too. Congratulations on reaching 600 members. すごい！
Hi Nami, me again
I’ve made this recipe several times now, and I think there is a mistake in the ingredients. You have milk listed as 400ml (3/4 cups). According to my measuring cup, 400 ml is about 1 and 3/4 cups. I think maybe you just forgot the 1. That may help people who are using the American measurements.
Arigato Hatsuho!! I really need to be careful about this. Thank you for letting me know. I updated it. I hope the picture of milk in a measuring cup helped if someone wondered about this before…
Yum!! I was really craving this, and I found your website. Boy am I glad! I’m really bad with cooking but this easy recipe turned out perfectly
It’s a super delicious hybrid of purin and panna cotta!! 
Hi Kay! Thank you so much for trying this recipe. I’m sorry for my terribly late response. I’m really glad that you liked my purin recipe. It’s easy and delicious. I haven’t made it for a while and I am craving for this yummy dessert now.
This is a beautiful recipe – delicate and balanced with wonderful flavours.
I am salivating, truly I am
Cheers
Choc Chip Uru
Yummy!
I can’t wait to try this. I love anything pudding/custard based desserts! Who am I kidding…I love ALL desserts! hehe
Could you use agar instead of gelatin? By the way, this is my favorite place for incredible recipes! Thank you.
Hi Brenda! I’ve never used agar to make purin. Let me know if you tried and worked well. Maybe others may be interested in using agar than gelatin. Thank you so much for following my blog!
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