Directions

To Make Caramel Sauce

1. In a saucepan, dissolve sugar in 100ml water over low heat. Let it simmer for 10 minutes and when the sauce starts to thicken and turns dark brown, turn off heat. Carefully add 2 tbsp of boiling water and stir to slightly thin out the sauce (mixture might splatter due to the heat).
2. Pour the caramel sauce into 7-8 ramekins. Set aside and let the caramel thicken naturally.

To Make Custard

1. Combine 10g gelatine powder and 60ml water and let it stand for 1 minute. Then microwave on high heat for 30-40 seconds and stir. Set aside until ready to use.
2. In a large mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
3. In a medium saucepan, heat 200ml milk over medium heat until the milk is warm but not boiling Add the warm milk to the egg yolk mixture while whisking constantly to prevent the eggs from curdling. Furthermore, add the gelatine mixture and mix well. Remove from heat.
4. Strain the mixture to get a smooth creamy texture. Then add the remaining 200ml milk and vanilla extract and continue to whisk until well combined.
5. Pour the mixture into the ramekins over the hardened caramel sauce. Cover the ramekins and steam for about 10-15 minutes or until they just set with a slight jiggle in the centre.
6. Cool ramekins to room temperature, transfer to fridge and chill for at least 3 hours.
7. To serve, run a small sharp knife around the edge of each ramekin to loosen the custard. Place a serving plate upside down over the ramekin, then carefully flip both over. The purin should slide out. If needed, gently tap the bottom of the tamekin to release it.
8. Top the purin with fruit slices or berries and whipped cream and serve cold.