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  • Mr. Pompompurin: Hey everybody! Today we're going to learn to make purin!

  • Which is just some pudding and -

  • Okay, alright, that's enough of that buddy

  • *Simon Dothraki man warrior sneeze*

  • S: Sorry *laughing*

  • You guys have no idea how long its taken me -

  • S: I'm so sorry! M: - to get the energy to get going

  • Mr. Pompompurin: Hey everybody! Today we're going to make... PURIN~!

  • That's right Pompompurin!

  • We're gonna make purin today, a word that I can't say

  • Purin. Pureen? Purin is the Japanese word for

  • like a beautiful creme caramel. They look a bit like this:

  • You can literally buy this anywhere in Japan - it's from a convenience store

  • S: That looks like it's gonna be good! Just pop that in there

  • These purins are bit too big... but we know what a purin tastes like

  • It's kind of like the apple pie of Japan because it's so common

  • Let's just stop a second and take a look at this convenience store version

  • which, sure, looks all lovely and creamy, but what is this pathetic amount of caramel at the bottom?

  • Now, shall we compare this to a homemade version?

  • *BAJING~!*

  • Look at the amazing amount of caramel sauce that I have in my version

  • Not to mention ante up, I have vanilla beans and I have vanilla extract and I'm using two different kinds of sugar

  • Oooh~ This is gonna be such a good Martina's Midnight Munchies

  • Strap on in. S: What?

  • I don't know. Its just been raining all week in Tokyo, its rainy season

  • I'm tired, it's like day three of me trying to film this video guys

  • Let's get started!

  • That was Simon's recommendation to say that because

  • I've just been staring blankly at the camera in exhaustion for the past -

  • - I've been like... S: I've been making so many caramels!

  • You know what? Let's just get started

  • So first, we're gonna get started with the caramel sauce

  • You're gonna need a heat resistant glass container

  • These are little purin cups that I got from Daiso in Japan

  • This is just like a washed out jam jar

  • So I find these are just as good

  • You're gonna need a container that you can put them into

  • because we're gonna be making a little water bath and steaming the puddings in the end

  • We're gonna need one of these with our sugars

  • Let's head over to a stove area

  • You gotta grease these little cups or things will never come out of them

  • We're just gonna... around there

  • So for the caramel step, I do recommend that you wear longer sleeves

  • because this is some scalding hot candy sh*t and if it splatters on your arms it REALLY hurts

  • Not that I've done that before, which I have in the past

  • But not recently!

  • The other thing about this is that you can't walk away from this

  • Okay? This sh*t burns so fast

  • So please, pretty please, do not leave this unattended

  • So there's actually two different ways of making caramel:

  • There's one where we would just turn it on like this and we would let it basically caramelize and evaporate the water

  • And that would be a very, very sticky, scary, Great British Bake Off kind of caramel

  • We're making a sauce,

  • so we're gonna be adding a tablespoon of water to these four tablespoons of sugar

  • and just not touching it because it needs to crystallize and it's gonna be evaporating water

  • If you stir it right away when it's cooking, then you kind of break up all that chemical reaction from happening

  • So we're just gonna add the water

  • We're gonna put it on medium-low, and we're gonna watch it

  • Oh, yeah! Starting to get nice and golden over there

  • S: Oh yeah, I can see it

  • Do you guys see it's starting to get on the edges there?

  • You can smell it, right? S: Mhmm

  • Okay, so I'm gonna take this now that it's starting to get a little burny

  • and I'm just gonna give it a really gentle kind of like, swirl

  • Just so that I can distribute the sugar evenly

  • But we still want it to evaporate and we still want those crystals to form

  • I'm gonna put this kettle on because we're gonna need around a tablespoon to a tablespoon and a half -

  • Half? S: Ha-halff~ M: Kevin Durant?

  • S: Ooh, Kevin Durant? M: Kevin Durant~ S: Ooh, so very posh of you

  • Listen, okay I have a problem with pronuncing-ating lots of words in my life

  • So yes, I say Kevin Durant and half

  • Also, do you guys like my shirt? Toronto vs. Everybody?

  • That's because the Toronto Raptors are the best team in the world... this year. S: All other teams are loserssss

  • Losers, other teams!!

  • BA-BANG~ M: Oh yeah! Gentle high-five

  • Whenever you stop cooking this, is the flavor you're getting

  • Simon and I really like that kind of deeper, caramelly flavor

  • I'm gonna be adding a tablespoon of scalding hot water and I'm gonna be pouring it in with the pan away from me

  • It's going to splatter up *a lot* so I'm gonna be using a long-handled spoon

  • I'm adding the tablespoon of water and then I'm adding it in

  • It's really important or you will get really scalded

  • See what I mean?

  • S: Whoa~ Look the fog going up everywhere in the house

  • Okay, so now we're gonna evenly distribute this at the bottom of these

  • Welcome to the bonus video!

  • I'm gonna make royal milk tea using the leftover sugar at the bottom

  • While the caramel is cooling, we're going to make the custard base

  • So, first of all, you're going to need five tablespoons of sugar

  • Yes, I know. I did two white and I did 3 brown

  • You can do all white and you can do all brown

  • Can you use honey and can you use maple syrup? I don't know!

  • *Shablimblam* Also, frickin' how cute right?

  • So cute! S&M: Very cute~!

  • On top of the sugar we are going to dump a cup of milk

  • I'm doing 3/4 cup of heavy milk - it's like 3.7

  • and then I'm adding a bit of cream, but you can just do all milk if you want to be lame like that

  • And I'm gonna add half a tablespoon of vanilla extract

  • But wait! Before we put the milk on

  • we're gonna crack our eggs into a bowl and we're going to

  • whisk them around, but we're not gonna make them so whisked that they're fluffy and airy

  • Or else you'll get little air bubbles in your pudding and it won't look all thick and creamy

  • So you're trying to like delicately mix at all, but without adding any lift to it

  • The key here is to not do this, okay?

  • We're gonna put it down and we're just gonna kind of stir it

  • I'm gonna do like a little figure-eight kind of shape, but I'm not lifting my whisk

  • so that I'm not adding extra aiir

  • So once this egg is gonna be all one color

  • So everything kind of happens a bit quick at this point

  • So have everything ready to go

  • Pop your milk on medium, medium-high

  • and we're gonna keep an eye on this so that it doesn't boil

  • But you can see right now, you can see all the sugar still inside of it. See how thick it is? Right?

  • What I like about this recipe is that you can actually taste things as you go

  • because this is just milk and sugar and vanilla extract

  • So you can stick your finger in - not now - or spoon or something and taste it and be like,

  • "Oh, this isn't enough sugar" and you can add more sugar or you can add more vanilla extract

  • It's not like cooking with raw meat where you're like,

  • When Ducky and I were in Guam on vacation

  • We watched the kids MasterChef show - S: Right! M: - wow, those kids are amazing

  • These kids are like, "I'm seven years old and I can't see over the table,

  • but I've made this upside-down pineapple cake" and I'm like, "I'm Martina and I burnt my toast"

  • Happy that I made this bonus video royal milk tea~

  • It's like a 30 second video

  • Very very very very very very little bit

  • The goal here is to slowly warm the eggs so they don't scramble

  • We're gonna strain it through afterwards to get rid of all the whites that googles because no one likes a google

  • I'm gonna start to feel the side of the container to see if this is getting warm yet

  • Once the outside container matches the warmth of the milk in the pan, you don't need to go slowly anymore

  • But as long as it's not the same temperature: nice and slow and easy

  • Oooh~ it's thickening up beautifully

  • This is pretty much like how we make our eggnog too, right ducky? S: Yeah!

  • These are all just custards

  • They're all just beautiful, yummy custards

  • S: Oh, it smells like eggnog as well! M: right? S: Yeah!

  • There's no cinnamon and nutmeg in here but...

  • Now, with a strainer, dump that all back in. Let's get rid of those googles

  • And if you're a mega-perfectionist, do this twice. But not me! That's enough!

  • We got our little purin containers. We're gonna pour them inside

  • Next step: we're gonna be steaming these in a little water bath!

  • The jam jar I love, because I can easily just put the lid on it

  • With these guys over here, I'm gonna have to put little tiny tin foil wraps on them

  • Then we're gonna put a lid on it and leave it for about 20 minutes or so

  • I need to bring the water up to cover it

  • Okie-dokie! S: Okie-dokie! You got it

  • Wha- why?

  • Why are you being this way and embarrassing me in front of my friends?

  • If you boil your pure-in - purin?

  • S: Ohhhh! Got it! M: Purin!

  • S: Oooooh yeaahh

  • F*ck, sh*t, dammit! Angry sheep sounds!

  • I'm not even saying it right still. Purin. I'm going, "poo-ren" but its pu-reen

  • You want to steam your purin on a very low temperature so that it's very, very silky

  • But if you boil it, it gets like, really rubbery

  • And if it looks like, 90% done,

  • we're gonna till the heat off, becase -

  • That was kill and turn together. Till the heat off

  • We're gonna till the heat off because it will continue cooking in *inaudible* Ah! I'll just tell you then. Ugh >:(

  • Cheese and rice! I'm so, just long-winded

  • Guys, thanks for watching. S: Thanks for watching - M: I mean, for real

  • S: Thank you for letting me have this weird career of mine

  • Please stop recording :(

  • S: Oh, Ducky! You're doing so good! M: I hate it

  • S: You're doing so good, you sweet girl.

  • Purrrrin. Meemers: Whoa, who said purring? I'm ready for some purring

  • Oh, yeah, wake up kisses!

  • S: Yeah, it is a little jiggly

  • Once you're purins are cooked, if you shake them they shouldn't be super jiggly

  • Cool it for about 15 minutes outside of the fridge

  • and then pop them in the fridge for three to five hours or overnight

  • In the meantime, if you have a cat make them a miniature purin by taking chicken puree,

  • topping it with a piece of kibble, and it will sure be super adorable trying to eat it

  • Aw, look at him struggle, sweet boy!

  • Meemers: Oh my god, this is like, the best day ever

  • Meemers: This is the best thing ever!

  • Yeah i need four more. Four more of those at least

  • Meemers: Oh, your beard's pretty dumpy. Allow me to groom it for you.

  • So, how are things going? How's life?

  • Okay, so this is my cooled purin

  • and I have - this is honestly guys, I have no idea how this is gonna turn out

  • I know I'm supposed to confidently be like, "Oh, ho ho, its gonna turn out great."

  • I know its gonna taste great, but, let's be honest. I screwed with the recipe, I added different kinds of sugars

  • I - I just don't know!

  • So from the outside here, we can see that everything looks okay

  • Hey - S: Hey! M: Hay hayyy

  • S: Pretty perfect! M: Pretty dope!

  • S: Girl, this was your first try!

  • Oh my gosh, it looks really good, doesn't it? S: It really does, girl. M: Oh my gosh

  • I can't lick the handle! People are watching. I'll just go, um, put it over here and clean it for a second

  • S: Wash that handle, girl. M: Yup, and I will dry it using that instead of my pants

  • This looks pretty perfect if you ask me

  • S: Is that a good one? M: Wooow, wow!

  • Good job, Martina! S: Hey, good job, girl!

  • I'm glad that the adjustments work because adding in the brown sugar

  • and the white sugar kind of adds like a little bit of a different depth to the taste

  • The texture is so silky. Can you see this?

  • Wow

  • Wow, wow, wow. What are you doing?

  • Pudding me! M: Okay, hang on.

  • Ducky, pudding me!

  • M: Ducky! S: Okay, No, I'll be polite. Wow look at how its stained right through there, the caramel

  • This is as good, if not better than the Japanese puddings we get at the conveny

  • Girl, you really did a great job with this

  • Great, great job. And we have so many of these. Wow!

  • Hope you guys enjoyed my pure-in video - my poor-in video, my, ah! Forget it.

  • If you would like the recipe, it's in the info box

  • And if you click over here, you can check with the bonus video with the royal milk tea, which is super simple to make

  • and if you click on the other video, you can head on over to Simonandmartina bonus

  • where you can watch. Dr. Meemersworth eat another tiny purin that I made. Oh my gosh!

Mr. Pompompurin: Hey everybody! Today we're going to learn to make purin!

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