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Delightfully Creamy Purin: Japanese Custard Pudding Recipe

Purin (Japanese Custard Pudding)

This classic Japanese custard pudding brings back memories of cozy afternoons spent sipping tea and enjoying sweet treats. It’s incredibly easy to whip up, making it the perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Custard
  • 2 cups milk Whole milk works best for that rich, creamy texture.
  • 1/2 cup granulated sugar This will sweeten your pudding perfectly.
  • 3 large eggs The key to a smooth and luscious custard.
  • 1 teaspoon vanilla extract For that lovely aromatic flavor.
For the Caramel
  • 1/4 cup water This will help create the beautiful caramel layer.
  • 1/4 cup additional sugar Essential for making the caramel sauce.

Equipment

  • Oven
  • Saucepan
  • Mixing Bowl
  • Fine Mesh Sieve
  • Ramekins
  • Baking Dish

Method
 

  1. Step 1: Preheat your oven to 320°F (160°C).
  2. Step 2: In a saucepan, combine the water and about 1/4 cup of additional sugar over medium heat. Cook until the sugar dissolves and turns a beautiful golden brown. Quickly pour the caramel into the bottom of individual ramekins, swirling to coat evenly. Set aside to cool.
  3. Step 3: In a separate saucepan, heat the milk and 1/2 cup of sugar over medium heat while stirring until the sugar dissolves. Remove from heat and let it cool slightly.
  4. Step 4: In a mixing bowl, whisk the eggs and vanilla extract together. Gradually pour the warm milk mixture into the egg mixture, whisking continuously.
  5. Step 5: Strain the mixture through a fine-mesh sieve into the prepared ramekins.
  6. Step 6: Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
  7. Step 7: Bake in the preheated oven for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
  8. Step 8: Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours before serving.
  9. Step 9: To serve, run a knife around the edge of each ramekin, invert onto a plate, and gently lift to release the pudding.

Notes

Store any leftovers in the refrigerator. Purin will keep well for about 3-4 days.