PURIN (JAPANESE CUSTARD PUDDING)

Watch and learn how to make Purin, no-bake Japanese custard pudding, smooth, silky, creamy, and rich in flavors.

Purin (Japanese Custard Pudding)
(serves 4)

You’ll need: Four pudding molds (4.4 fl oz (130 ml))

Caramel
4 Tablespoons granulated sugar
1 Tablespoon Water
1½ to 2 Tablespoons Hot Water

Egg Mixture
2 Eggs
250 ml Milk (8.45 fl oz)
5 Tablespoons Suga

Unsalted Butter

*** For directions please watch the video.

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PEACH SHORTCAKE RECIPE

Peaches are high in vitamin A, vitamin C, vitamin E, a good source of thiamin, riboflavin, vitamin B-6, folate, fiber, potassium and antioxidants. Need any more reason to eat peaches? Watch and learn how to make this super easy Peach Shortcake, ripe sliced peach soaked in Triple Sec paired with warm biscuits and vanilla ice cream, heavenly summer dessert! This is also good with nectarines instead of peaches. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.

Peach Shortcake
Makes 10 to 12 individual shortcakes

For the biscuit
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon coarse salt
6 Tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk
1 Tablespoon granulated sugar
1 teaspoon cinnamon

For the filling
1 pound fresh ripe peaches, peeled and sliced
2 Tablespoons fresh orange juice
2 Tablespoons Triple Sec liqueur, optional
1 Tablespoon unsalted butter, softened
1 pint best-quality vanilla ice cream, slightly softened, or whipped cream

*** For directions watch the video.

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INDIVIDUAL LEMON MERINGUE PIES

“The French have dominated our afternoon tea for some time now and I think it’s wrong. This is a classic British dish made on a smaller scale, so you can eat it for tea or as a dessert. You will have more filling than you need – keep the rest in the fridge in a sealed jar – to fill tartlet cases, top pancakes, spread on wholemeal bread etc.” – Paul Hollywood

Paul Hollywood Lemon Meringue Pie recipe

Individual Lemon Meringue Pies
Serves 4

For the base
150 g/5.25 oz gingersnaps
75 g/2.5 oz unsalted butter, melted

For the filling
Finely grated zest of 3 lemons
Juice of 6 large lemons
50 ml/3 Tbsp water
2 Tablespoons cornstarch
3 large egg yolks
25 g/0.75 oz unsalted butter
175 g/6 oz superfine granulated sugar

For the meringue
3 large egg whites
175 g/6 oz superfine granulated sugar
1 teaspoon cornstarch

For the base, crush gingersnaps to fine crumbs in a food processor (or use a rolling pin to smash them in a plastic bag) and mix with the melted butter. Divide between 4 individual 4-inch removable-base tart tins, 1 inch deep, and pressing mixture onto base and sides. Refrigerate to set.

For the filling, combine lemon zest and juice, water, cornstarch and egg yolks in a small heavy-bottom pan. Heat gently, stirring continuously, 10-15 minutes or until mixture thickens. Be patient. Stir in butter to make a thick, glossy lemon curd. Spoon a layer over gingersnap bases; cool. (Reserve the rest of the lemon curd in a sealed jar in the fridge for another use.)

Preheat oven to 375°F.

For the meringue, whisk egg whites in a clean bowl until stiff, then add sugar a spoon at a time, whisking well between each addition, until you have a thick glossy meringue. Fold in the cornstarch.

Spoon or pipe meringue generously over lemon layer. Bake 15 minutes, until meringue is brown on top. Serve hot, warm or cold

Adapted from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2017. Photographs © Martin Poole, 2017.

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