Here’s where the magic happens! Follow these steps for a smooth, indulgent purin.

First, you need to showcase your prowess in making caramel. In a small saucepan, mix 70 g of granulated sugar with 1 tablespoon of water. Stir it gently over medium heat until the sugar dissolves. Wait patiently as it begins to bubble and turn a golden brown. Once you’ve reached that lovely amber color, remove the pan from heat. Quickly add 1 teaspoon of fresh lemon juice, which not only prevents crystallization but also adds a unique depth of flavor. Now, pour the caramel into your individual ramekins or a single mold, swirling it slightly to coat the bottom. Set these aside to cool.

Now, let’s make the custard. In a large mixing bowl, crack in the 3 eggs. Whisk them gently, then add 70 g of granulated sugar. Mix until well combined.

Next, in a saucepan, combine 400 ml full-fat milk and 100 ml heavy cream, then heat until it’s just warm (not boiling!). Remove from heat and gradually whisk this warm mixture into your egg-sugar blend. Add ½ teaspoon of pure vanilla extract and a pinch of sea salt. The salt really enhances the custard’s natural sweetness, so don’t skip it!

Preheat your oven to 160°C (320°F). Now it's time for the bain-marie! Place each ramekin with caramel into a baking tray. Pour the custard mixture on top, filling the ramekins. Carefully pour hot water into the tray, about halfway up the sides of the ramekins, which ensures even cooking.

Slide the tray into the oven and bake for around 30-35 minutes. The custard should be just set, with a slight wobble in the center.

Once done, carefully remove the ramekins and allow them to cool to room temperature. After that, cover them with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. The chilling helps the flavors meld beautifully.

To serve, run a knife around the edge of the ramekin. Invert it onto a plate—the caramel will flow over in a glorious fashion. And there you have it! Your own Japanese purin, sounds easy, right?