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