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

• Gather all the ingredients. You will also need 8 4-oz ramekins (4 oz is ½ cup, 120 ml).
  

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 saucepan over medium heat. Gently shake the saucepan to evenly distribute the sugar and do not touch until the mixture starts to turn golden brown. Gently swirl and tilt the pan again to distribute the mixture to have even color until it becomes an amber color (like a darker honey color), about 6 minutes.
  
• Immediately remove from the heat to a cold damp towel and 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. Stir the saucepan to mix together. 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 and no need to dry).
  
• While the caramel is still hot, evenly distribute the caramel among the 8 ramekins. Set aside and let the caramel thicken naturally (which is why the caramel will not mix with the custard mixture later).
  

To Make the Custard

• In a small bowl, cut 4 sheets gelatin powder/sheet into thin ½ inch (1.3 cm) strips. 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 gelatin sheets are bloomed, bring 1 inch (2.5 cm) of water to simmer and place the bowl of gelatin mixture over the saucepan (double boiler). Make sure to use a heat resistant bowl, which is larger than the opening of the saucepan. Steam will immediately warm up the glass bowl and start dissolving the gelatin. Turn off the heat and set it aside. If somehow you end up taking a long time to do the following process and the gelatin has set into a solid, you will need to melt it back into a liquid with a double boiler again.
  
• 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 200 ml (roughly 1 cup) milk (from 1¾ cups whole milk; keep the rest for later) over medium heat until the milk is warm to the touch.
  
• Slowly add the warm milk, whisking constantly (tempering the egg mixture).
  
• Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly (keep an eye on the pot ALL THE TIME; otherwise the mixture will burn on the bottom), until the mixture coats a spoon with a thin film or small bubbles start to form at the edges of the pan, or reaches 160ºF (71ºC).
  
• Add in the gelatin mixture and mix well. Remove from the heat.
  
• Strain the mixture through a fine-mesh strainer into a clean bowl.
  
• Add the rest of the milk (200 ml), 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.
  
• Divide the custard into the 8 ramekins. Cover with plastic wrap and chill in the fridge overnight 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, run a small sharp knife or toothpick around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin a few times to help it out.
  

To Store

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