There’s something timeless about the simple joy of spooning into a perfectly smooth, golden custard with just the right wobble. Japanese Purin is one of those desserts that instantly brings a sense of comfort — silky, lightly sweetened, and crowned with a gentle layer of caramel sauce. It’s a classic treat you’ll find everywhere in Japan: in convenience stores, bakeries, coffee shops, and homemade in kitchens where family recipes are quietly passed down.
For me, Japanese Purin holds the kind of nostalgic magic that takes me back to lazy Sunday afternoons spent with my grandmother. She had a talent for transforming the simplest ingredients into something elegant. Her Purin was soft, delicate, and always chilled to the perfect temperature — a little reward after a long day or a sweet companion to a warm cup of tea.
Unlike flan or crème caramel, Japanese Purin has a slightly firmer texture that makes it ideal for unmolding and serving with that dramatic upside-down reveal. It’s humble in ingredients but rich in tradition — a dessert that feels luxurious without being fussy. Whether you’re brand new to Japanese cooking or just craving something light and satisfying, this recipe is one you’ll want to revisit again and again.
Why You’ll Love This Recipe:
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Simple ingredients: You probably already have everything in your kitchen.
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No oven required: Just a stovetop and some patience.
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Creamy, dreamy texture: Smooth, melt-in-your-mouth custard with a slightly firm set.
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Customizable sweetness: Make it more or less sweet depending on your taste.
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Elegant yet approachable: Looks fancy, but it’s easy to make.
INGREDIENTS YOU’LL NEED:
For the Caramel:
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50g granulated sugar
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1 tbsp water
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1 tbsp warm water (to stop the caramel)
For the Custard:
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2 large eggs
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250ml whole milk
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40g granulated sugar
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1 tsp vanilla extract
HOW TO MAKE JAPANESE PURIN:
STEP-BY-STEP INSTRUCTIONS:
1. Make the Caramel
Start by making the caramel sauce, which forms the base layer of each pudding cup. In a small saucepan over medium heat, combine the sugar and 1 tablespoon of water. Let it simmer gently without stirring — just swirl the pan occasionally to help the sugar dissolve evenly.
As it bubbles, the mixture will slowly turn a golden amber color. Watch carefully! Once the color deepens (but before it turns too dark), quickly remove it from the heat and add the second tablespoon of warm water. It’ll hiss and bubble, so stand back slightly. This step stops the caramel from cooking further and keeps it from becoming bitter.
Immediately pour the caramel into the bottom of your ramekins or pudding cups, tilting each one slightly so the caramel spreads evenly across the base. Set them aside to cool.
2. Prepare the Custard Mixture
In a bowl, crack two large eggs and gently beat them until the whites and yolks are just combined. Try not to whisk too hard — you don’t want to incorporate too much air, which can cause bubbles or cracks in your final custard.
In a saucepan, heat the milk gently until it’s warm (but not boiling), then stir in the sugar and vanilla extract. Once the sugar has dissolved, slowly pour the warm milk mixture into the eggs, a little at a time, whisking gently to prevent curdling. This step is all about patience — it helps create that silky-smooth texture Purin is known for.
For the smoothest result, strain the custard through a fine mesh sieve into a jug. This removes any stray bits of egg and ensures a clean, glossy finish.
3. Steam the Custard
Pour the custard mixture into the ramekins over the set caramel layer. Cover each ramekin tightly with foil — this helps protect the surface from condensation as it steams.
To cook the custard, you can use a steamer or a pot with a lid and a steaming rack. Fill the bottom of the pot with water (making sure it doesn’t touch the bottom of the ramekins), bring it to a gentle simmer, and place the ramekins inside. Cover and steam on low heat for about 18–20 minutes.
You’ll know they’re done when the custard has set but still has a gentle wobble in the center. Turn off the heat and leave the lid slightly ajar for another 5 minutes before removing the ramekins.
4. Chill and Serve
Once cooled to room temperature, transfer the ramekins to the fridge and chill for at least 2–3 hours, or until completely cold. To serve, run a thin knife around the edge of each ramekin and invert onto a plate. The caramel will flow gently over the top, giving that beautiful glossy finish.
HELPFUL TIPS:
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Avoid overmixing the eggs to keep the texture smooth.
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Use low heat while steaming to prevent bubbles or overcooking.
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Don’t skip the straining step — it really makes a difference!
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If you don’t have ramekins, you can use heat-proof cups or small bowls.
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Make sure the caramel is fully set before pouring in the custard.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 20 minutes
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Total Time: 40 minutes (plus chilling time)
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Yield: 3 servings
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Category: Dessert
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Method: Steaming
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Cuisine: Japanese
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Diet: Vegetarian
NOTES:
Japanese Purin is incredibly versatile — you can play around with flavors like matcha, coffee, or even black sesame for a fun twist. It also pairs beautifully with fresh fruit or whipped cream if you’re looking to dress it up for a dinner party.
NUTRITIONAL INFORMATION: (Per serving, approximate)
Calories: 200
Carbohydrates: 25g
Protein: 6g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 120mg
Sodium: 60mg
Sugar: 23g
FREQUENTLY ASKED QUESTIONS:
Can I bake this instead of steaming?
Yes! Place the ramekins in a baking dish filled halfway with hot water and bake at 150°C (300°F) for 30–35 minutes. Keep an eye on them so they don’t overcook.
Why is my Purin full of bubbles?
This usually happens if the mixture is over-whisked or steamed at too high a temperature. Make sure to mix gently and keep your heat low during cooking.
How long will it keep in the fridge?
Purin stays fresh for up to 3 days in the fridge, covered tightly to prevent drying out.
STORAGE INSTRUCTIONS:
After cooling, cover each ramekin with plastic wrap or place them in an airtight container. Store in the refrigerator for up to 3 days. Avoid freezing, as the texture may change.
Related Recipes
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CONCLUSION
Japanese Purin is proof that elegance doesn’t require extravagance. With just a few pantry staples and a little care, you can create a dessert that feels indulgent, comforting, and deeply satisfying. Whether you’re making it for yourself on a quiet evening or to impress guests at your next dinner, this recipe is one to keep in your back pocket. Once you master it, don’t be surprised if it becomes your go-to sweet treat — it’s that good.
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Japanese Purin (Custard Pudding)
Description
There’s something timeless about the simple joy of spooning into a perfectly smooth, golden custard with just the right wobble. Japanese Purin is one of those desserts that instantly brings a sense of comfort — silky, lightly sweetened, and crowned with a gentle layer of caramel sauce. It’s a classic treat you’ll find everywhere in Japan: in convenience stores, bakeries, coffee shops, and homemade in kitchens where family recipes are quietly passed down.
For me, Japanese Purin holds the kind of nostalgic magic that takes me back to lazy Sunday afternoons spent with my grandmother. She had a talent for transforming the simplest ingredients into something elegant. Her Purin was soft, delicate, and always chilled to the perfect temperature — a little reward after a long day or a sweet companion to a warm cup of tea.
Unlike flan or crème caramel, Japanese Purin has a slightly firmer texture that makes it ideal for unmolding and serving with that dramatic upside-down reveal. It’s humble in ingredients but rich in tradition — a dessert that feels luxurious without being fussy. Whether you’re brand new to Japanese cooking or just craving something light and satisfying, this recipe is one you’ll want to revisit again and again.
Ingredients
For the Caramel:
50g granulated sugar
1 tbsp water
1 tbsp warm water (to stop the caramel)
For the Custard:
2 large eggs
250ml whole milk
40g granulated sugar
1 tsp vanilla extract
Instructions
Start by making the caramel sauce, which forms the base layer of each pudding cup. In a small saucepan over medium heat, combine the sugar and 1 tablespoon of water. Let it simmer gently without stirring — just swirl the pan occasionally to help the sugar dissolve evenly.
As it bubbles, the mixture will slowly turn a golden amber color. Watch carefully! Once the color deepens (but before it turns too dark), quickly remove it from the heat and add the second tablespoon of warm water. It’ll hiss and bubble, so stand back slightly. This step stops the caramel from cooking further and keeps it from becoming bitter.
Immediately pour the caramel into the bottom of your ramekins or pudding cups, tilting each one slightly so the caramel spreads evenly across the base. Set them aside to cool.
In a bowl, crack two large eggs and gently beat them until the whites and yolks are just combined. Try not to whisk too hard — you don’t want to incorporate too much air, which can cause bubbles or cracks in your final custard.
In a saucepan, heat the milk gently until it’s warm (but not boiling), then stir in the sugar and vanilla extract. Once the sugar has dissolved, slowly pour the warm milk mixture into the eggs, a little at a time, whisking gently to prevent curdling. This step is all about patience — it helps create that silky-smooth texture Purin is known for.
For the smoothest result, strain the custard through a fine mesh sieve into a jug. This removes any stray bits of egg and ensures a clean, glossy finish.
Pour the custard mixture into the ramekins over the set caramel layer. Cover each ramekin tightly with foil — this helps protect the surface from condensation as it steams.
To cook the custard, you can use a steamer or a pot with a lid and a steaming rack. Fill the bottom of the pot with water (making sure it doesn’t touch the bottom of the ramekins), bring it to a gentle simmer, and place the ramekins inside. Cover and steam on low heat for about 18–20 minutes.
You’ll know they’re done when the custard has set but still has a gentle wobble in the center. Turn off the heat and leave the lid slightly ajar for another 5 minutes before removing the ramekins.
Once cooled to room temperature, transfer the ramekins to the fridge and chill for at least 2–3 hours, or until completely cold. To serve, run a thin knife around the edge of each ramekin and invert onto a plate. The caramel will flow gently over the top, giving that beautiful glossy finish.
Notes
Japanese Purin is incredibly versatile — you can play around with flavors like matcha, coffee, or even black sesame for a fun twist. It also pairs beautifully with fresh fruit or whipped cream if you’re looking to dress it up for a dinner party.