Japanese Caramel Custard Pudding - Purin

An image showcasing a smooth and silky Japanese Caramel Custard Pudding, known as Purin, served in a glass dish, a favorite Asian dessert for the holidays.

Japanese Caramel Custard Pudding - Purin

By Tiffy Cooks

5 from 3 votes

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!

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Prep Time:5

Cook Time:20

Resting Time:1

Total Time:1 25

Course: Dessert, Snack

Cuisine: Asian, Japanese

Keyword: Asian Food, Dessert, Easy, Easy Recipes, Japanese Food

Servings: Pudding

Calories: 403kcal

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!

Video

Nutrition

Calories: 403kcalCarbohydrates: 44gProtein: 13gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 377mgSodium: 133mgPotassium: 314mgSugar: 44gVitamin A: 748IUCalcium: 240mgIron: 1mg