Pudding

Introduction

Japanese Purin is a classic caramel custard dessert loved in Japan for generations. It’s especially known as a nostalgic favorite in traditional Japanese kissaten (coffee shops) and home kitchens.

Unlike very soft custards, classic Japanese purin has a smooth, silky texture with enough firmness to hold its shape. The gently sweet custard is topped with a slightly bittersweet caramel sauce, creating a simple but perfectly balanced dessert.

This recipe is steamed in a frying pan and can be made as one large pudding or in individual cups—no oven needed.

Ingredients

[Servings : 4-6]

For the Caramel

• Sugar: 30 g
• Water: 1 tbsp + 1 tbsp

For the Custard

• Eggs: 4
• Milk: 620 ml
• Sugar: 90 g
• Vanilla: A few drops (optional)

Others

Water: 1–2 cm, for steaming

Instruction

Preparation

1. Lightly grease an 18 × 18 cm heatproof baking dish or 4–6 small ramekins with neutral oil.
2. Wipe away the excess oil with a paper towel. This will help the pudding release cleanly after chilling.

Caramel

1. Add the sugar and 1 tbsp water to a pan.
2. Heat over medium heat without stirring. Gently swirl the pan as needed until the caramel turns a deep amber color.
3. Carefully add the remaining 1 tbsp water. Be careful, as the caramel may bubble and splatter.
4. Gently swirl the pan, then immediately pour the caramel into the prepared dish or divide it among the ramekins.

Custard

1. Gently beat the eggs, trying not to create too much foam.
2. Heat the milk and sugar over low heat until the sugar dissolves. Do not let the milk boil.
3. Slowly pour the warm milk mixture into the eggs while gently whisking.
4. Add vanilla, if using.
5. Strain the custard mixture once for a smoother texture.
6. Pour the custard over the caramel.

Steam

1. Add 1–2 cm of water to a large frying pan and bring it to a gentle simmer.
2. Place the baking dish or ramekins in the pan. Cover loosely with foil, then cover the frying pan with a lid.
3. For one large pudding, cook over low heat for about 30 minutes. For small ramekins, cook over medium-low heat for about 5–7 minutes.
4. Turn off the heat and leave covered. Rest the large pudding for about 10 minutes, or the small puddings for 7–10 minutes.
5. The pudding is ready when the center gently jiggles but is no longer liquid.

Chill & Serve

1. Let the pudding cool completely.
2. Refrigerate for 3–4 hours until thoroughly chilled.
3. Carefully loosen the edges and invert onto a plate to serve.

Tips

• A darker caramel gives the pudding a deeper, slightly more bittersweet flavor.

• Keep the water at a very gentle simmer. Too much heat can affect the smooth texture of the custard.

• Strain the custard mixture before steaming for a smoother texture.