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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.
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
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.
Remove from heat, carefully add 1 tbsp hot water to thin caramel. Pour evenly into pudding molds or ramekins. Set aside.
Preheat oven to 325°F (160°C).
Heat milk and 1/4 cup sugar in a saucepan until sugar dissolves and milk is warm but not boiling. Remove from heat.
Whisk eggs, egg yolk, and vanilla in a bowl until smooth.
Slowly add warm milk to egg mixture, stirring gently to avoid bubbles.
Strain mixture through a fine sieve to remove lumps.
Pour custard over caramel in molds.
Place molds in a deep baking dish and fill with hot water halfway up the sides (water bath).
Bake 35-40 minutes until custard is set but jiggles slightly in the center.
Cool to room temperature, then refrigerate at least 2 hours.
To serve, loosen edges with a knife, invert onto plate, garnish with whipped cream and cherries.
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.
Find it online: https://justsosavory.com/japanese-purin/