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Japanese Purin

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Japanese Purin is a smooth and creamy custard pudding with a delicate texture that melts in your mouth. Topped with a rich, bittersweet caramel sauce, this classic Japanese dessert is lighter than Western puddings and perfect served chilled. Easy to make with simple ingredients, it’s an elegant treat for any occasion.

Ingredients

Caramel:

1/4 cup sugar

1 tbsp water (room temperature)

1 tbsp water (hot)

Pudding:

1 cup whole milk (full fat)

1/4 cup sugar

2 large eggs

1 egg yolk

1 tsp vanilla extract

To Serve:

Whipped cream

Fresh cherries

Instructions

  1. Combine 1/4 cup sugar and 1 tbsp room temperature water in a small saucepan. Heat over medium without stirring until sugar melts and turns deep amber.

  2. Remove from heat, carefully add 1 tbsp hot water to thin caramel. Pour evenly into pudding molds or ramekins. Set aside.

  3. Preheat oven to 325°F (160°C).

  4. Heat milk and 1/4 cup sugar in a saucepan until sugar dissolves and milk is warm but not boiling. Remove from heat.

  5. Whisk eggs, egg yolk, and vanilla in a bowl until smooth.

  6. Slowly add warm milk to egg mixture, stirring gently to avoid bubbles.

  7. Strain mixture through a fine sieve to remove lumps.

  8. Pour custard over caramel in molds.

  9. Place molds in a deep baking dish and fill with hot water halfway up the sides (water bath).

  10. Bake 35-40 minutes until custard is set but jiggles slightly in the center.

  11. Cool to room temperature, then refrigerate at least 2 hours.

  12. To serve, loosen edges with a knife, invert onto plate, garnish with whipped cream and cherries.

Notes

Use whole milk for best creaminess; substitute cream for richer texture.

Straining custard helps achieve smooth, lump-free pudding.

Water bath ensures gentle, even baking preventing curdling.

Serve chilled for optimal flavor and texture.

Silicone molds work but handle carefully when unmolding.