Suanne is a very spendthrift. She always reminds me that I am lucky to have her as my wife or else I will need to have two jobs to maintain her. I agree!
We blogged about the Purin (Japanese pudding) from Cake Ya in this post about a month ago. The purin from Cake Ya, which they also called the Cream Caramel was really good. But we also find that it is very expensive. Each small cup of the purin from Cake Ya is $2.50.
Both Suanne and I thought that it should be cheap to make and to our surprise it was also easy to make too! The hardest part was finding the recipe.
Oh, I used the word “we” here because, ahem, yours truly had a hand in making this.
So what do you think of the purin above from Chez Suanne? This is only version 1.0 and given a bit more practice it would be as good as Cake Ya’s. Taste-wise the purin from Chez Suanne rocks.
Let’s compare the purin of Chez Suanne (left) vs Cake Ya (right).
Cake Ya’s professional version is $2.50 while Chez Suanne’s production cost is only about … 71 cents for each cup. Let’s for a moment ignore the looks department. What is the most important is the taste. I swear that Chez Suanne’s version taste really good and the texture smoother.
Tell me honestly, which would you prefer to do? Spend $2.50 or spend way less … like $1.25?
Alright, I had negotiated a deal with Chef Suanne for chowtimes readers … and sorry, this is for folks in Richmond only. Chez Suanne will be willing to sell you the Chez Suanne Purin Special for just $1.25 each. To sweeten the deal for you, she will throw in one free purin if you order five. 🙂
But wait … this gets better … it is free delivery to anywhere within Richmond.
And if you order within 24 months, Chez Suanne will not charge you the HST.
Seriously. How can one resist such a deal huh? If you want to try Chez Suanne’s purin, just send her an email (firstname.lastname@example.org) or leave a comment stating your order.
Let’s see if Chez Suanne will “pak woo ying” (swatting flies) or this experiment will “bao pang” (burst the seams of the tent). LOL!
Suanne and I went to scour for the purin cups. We had been researching about purin in Japan and found that it is such a popular delicacy that they make plastic cups specifically for serving purins.
So we thought we could find them in Daiso in Aberdeen Center … and indeed we found them! Oh … they were expensive. That is even though Daiso is the Japanese equivalent of the dollar store except that their stuff is generally $2.00.
The cups above costs $2.00 and with taxes it came to $2.24. There are only five cups in the package. So you can imagine how expensive they are simply because they are imported.
We can’t read Japanese and hope someone could help by translating what the words above that is embossed at the bottom of the cup says. Anyone?
There is a little knob on the bottom of the cup. We figured it is for the release of the sauce which you’ll see in the picture instruction on the packaging. This is a one time use cup. Once the knob is broken, the cup can’t be used anymore.
For the price experiment, we used two types of cup; the one time used cup as above (left) and also the regular cup which I saved up from the Cake Ya (right).
For those of you who are bloody stingy and don’t want to spend $1.25 getting it from Chez Suanne (reminder: free Richmond delivery, no HST and buy-5-get-1-free) you can try to make it at home. Here it is:
- 2 cups milk
- 2/3 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- butter to grease purin cup
- 6 tablespoons sugar
- 2 tablespoons water
The ingredients are very common pantry items. Here is our deduction:
Home-made purin cost for a recipe of 6:
- sugar – $1.75
- eggs – $1.00
- milk – $0.50
- purin cups – $2.70 (Daiso) or $1.00 (Dollar Store)
- butter and vanilla extract: negligible
- total cost for 6 is $4.25 (with cheaper Dollar Store cups)
- one cup is about $0.71 each
So, it is way much cheaper to make at home. Moreover, if we do no use those one time used cup, the cost is down to about 60 cents each. The most expensive component of the costing above is the purin cups.
This recipe yields 6.