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Delicious Japanese Purin Recipe (Creamy Custard Pudding)

Purin (Japanese Custard Pudding)

Ah, the sweet, silky texture of Purin, or Japanese custard pudding, takes me right back to my childhood. There’s something so comforting about this dessert. It’s simple, delightful, and oh-so-satisfying!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Custard
  • 2 cups milk Whole milk is best for that rich, creamy flavor.
  • 2 large eggs They help create that lovely custard texture.
  • 1/2 cup granulated sugar Sweetens everything just right.
  • 1 teaspoon vanilla extract Adds a warm, aromatic flavor.
For the Caramel
  • 1 tablespoon water Just a splash to help with the sugar.
  • 1/4 cup granulated sugar This will turn into a beautiful, golden caramel.

Equipment

  • Oven
  • Saucepan
  • Mixing Bowl
  • Ramekins
  • Baking Dish

Method
 

  1. Step 1: Preheat your oven to 320°F (160°C).
  2. Step 2: In a saucepan, combine the 1/4 cup of granulated sugar and 1 tablespoon of water over medium heat. Stir until the sugar dissolves and turns a golden caramel color. Quickly pour the caramel into the bottom of individual ramekins, tilting to coat the bottom evenly. Set aside.
  3. Step 3: In a separate saucepan, heat the milk over low heat until warm, but not boiling. Remove from heat.
  4. Step 4: In a mixing bowl, whisk together the eggs, 1/2 cup of granulated sugar, and vanilla extract until well combined.
  5. Step 5: Gradually add the warm milk to the egg mixture, whisking continuously to prevent the eggs from cooking.
  6. Step 6: Strain the mixture through a fine mesh sieve into a pitcher to ensure a smooth texture.
  7. Step 7: Pour the custard mixture evenly into the prepared ramekins over the caramel.
  8. Step 8: Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
  9. Step 9: Bake in the preheated oven for 40-50 minutes, or until set. The custard should jiggle slightly in the center.
  10. Step 10: Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours before serving.
  11. Step 11: To serve, run a knife around the edge of the custard, invert onto a plate, and enjoy.

Notes

Store any leftovers in the refrigerator, covered, for up to 3 days. If you find yourself with extra Purin, don't worry—it usually gets better as the flavors meld together!