Japanese Caramel Custard Pudding – Purin (5 Ingredients!)
You NEED to try this silky, creamy, rich, and SUPER delicious Japanese pudding that I promise will blow your mind! If you never tried Japanese Caramel Custard Pudding – Purin, before you are missing out. Purin is one of the most famous Japanese dessert that is easy to make at home with only FIVE simple ingredients.
If you made Japanese Caramel Custard Pudding in Cooking Mama, you would want to make this at home, because I promise it is better than Mama! Also, this recipe is FAIL-PROOF, so if you are a new dessert maker like me, don’t worry, I got your back!
The Many Ways To Make Custard Pudding
Japanese Caramel Custard Pudding is my favorite dessert growing up. Purin is creamy and rich, the perfect dessert for any time of the day. There are many ways to make Japanese Caramel Custard Pudding at home; you can bake it, steam it, or pressure cook it.
Today, I will share the steaming method as I find it the quickest and the easiest way since I know not everyone has an oven at home. You don’t need to steam it with a steamer; all you need is a pot with a lid and something to elevate the Purin.
Make Better Puddings With This Secret Ingredient
One thing I love the most about food is that there are so many methods and versions from every culture!
To be honest, I love ANY form of Caramel Custard Pudding. The richness from the cream paired with the sweet yet slightly bitter caramel is the perfect combination. It is optional, but I love adding a shot of Rum as I find it adds depth to the dessert and elevates the flavor. If you don’t consume alcohol, you can also replace it with vanilla.
My Secret Tip For Perfect Custard Puddings
The key to the perfect Japanese Caramel Custard Pudding is no holes!
Like creme brulee, you want the custard to be creamy and not packed with tiny holes all over the pudding. If you see spots in your Purin, it means that either it is overcooked or not mixed through.
Here is my secret tip to prevent your pudding from overcooking, add two chopsticks to allow the air to flow through and make sure half of the container is covered in water. I also don’t cover it as I find it can affect the cooking time and cause the Purin to overcook.
Japanese Custard Pudding Ingredients
- 2 Eggs
- 2 Egg Yolk
- 300 ml of Milk
- 3 tbsp of Sugar
- 1 shot of Rum or Vanilla
Caramel:
- 3 tbsp of Sugar
- 3 tbsp of Water
- 3 tbsp of HOT Water
- In a pot, add in 3 tbsp of sugar and 3 tbsp of water. DO NOT MIX. Turn the heat up to medium and let it simmer until it turns golden brown (around 3-4 minutes); once it turns brown, turn the heat to low, and add 3 tbsp of HOT water. Make sure the water is HOT, or else it will turn hard. (BE CAREFUL!) Turn the heat off and pour it into two containers.
- Heat up 300 ml of milk in the microwave for 2 minutes; you want it to be warm. In a bowl, add in 2 eggs and 2 egg yolk, sugar, and 1 shot of rum or vanilla. Mix to ensure there are no lumps.
- Pour in the warm milk while mixing, do this in sections to prevent the egg from cooking. Optional: strain the mixture 2-3 times to prevent any lumps.
- GENTLY pour the egg mixture into the container with the caramel
- In a pot, pour in enough water in the pot, so 50% of the container is covered. Turn the heat to medium. Once you start seeing steam, add in the pudding. Place two chopsticks on the pot so air can flow in, and put the lid on to cook for 15 minutes.
- Cover the pudding and let it rest in the fridge for 1 hour or overnight.
- Before pouring, use a butter knife to cut around the container, pour upside down for the pudding to fall out. Enjoy!
Do you like EASY DESSERTS? Here are more of my FAIL-PROOF dessert recipes that you will LOVE:
Japanese Caramel Custard Pudding – Purin
By Tiffy Cooks
Equipment
- A pot with a lid
Ingredients
- 2 Eggs
- 2 Egg Yolk
- 300 ml Milk
- 3 tbsp Sugar
- 1 shot Rum or Vanilla
Caramel
- 3 tbsp Sugar
- 3 tbsp Water
- 3 tbsp HOT Water
Instructions
- In a pot, add in 3 tbsp of sugar and 3 tbsp of water. DO NOT MIX. Turn the heat up to medium and let it simmer until it turns golden brown (around 3-4 minutes); once it turns brown, turn the heat to low, and add 3 tbsp of HOT water. Make sure the water is HOT, or else it will turn hard. (BE CAREFUL!) Turn the heat off and pour it into two containers.
- Heat up 300 ml of milk in the microwave for 2 minutes; you want it to be warm. In a bowl, add in 2 eggs and 2 egg yolk, sugar, and 1 shot of rum or vanilla. Mix to ensure there are no lumps.
- Pour in the warm milk while mixing, do this in sections to prevent the egg from cooking. Optional: strain the mixture 2-3 times to prevent any lumps.
- GENTLY pour the egg mixture into the container with the caramel
- In a pot, pour in enough water in the pot, so 50% of the container is covered. Turn the heat to medium. Once you start seeing steam, add in the pudding. Place two chopsticks on the pot so air can flow in, and put the lid on to cook for 15 minutes.
- Cover the pudding and let it rest in the fridge for 1 hour or overnight.
- Before pouring, use a butter knife to cut around the container, pour upside down for the pudding to fall out. Enjoy!
In the introduction, you mention elevating the Putin ramekins in the pot…what do you use for this? Thanks!
You would use a trivet.
me
I’ve always been intimidated by making custard, but your recipe makes it seem so approachable. The texture was absolutely perfect.