Go Back
Purin (Japanese Caramel Custard Pudding)
Print Recipe

Purin (Japanese Caramel Custard)

Japanese Purin is a classic caramel custard pudding made with simple ingredients like eggs, milk, and sugar. Steamed gently for a smooth, silky texture, this light and comforting dessert is easy to make at home and perfect for making ahead.
Prep Time10 minutes
Cook Time10 minutes
Chill Time3 hours
Servings: 4 people
Author: Grace

Ingredients

For Caramel Sauce

  • 2 tablespoon Cane sugar
  • 1 tablespoon Water
  • 1 tablespoon Hot water

For Purin (Custard)

  • 3 Eggs
  • 1 ¼ cups Milk (300 ml)
  • 3 tablespoon Cane sugar
  • ⅛ teaspoon Vanilla extract

Instructions

  • Make the caramel sauceIn a small pot or pan, add the sugar and water. Heat over medium heat without stirring until the sugar melts and turns amber. Lower the heat and let it deepen to a dark brown color. Remove from heat and carefully add the hot water. (it will splatter, so be careful!) Immediately pour the caramel evenly into heat-resistant containers while hot. Set aside to cool.
  • Prepare the custard mixtureIn a bowl, add the eggs and gently beat until fully combined (avoid whipping in too much air). Add milk, sugar, and vanilla extract, then mix well until the sugar is completely dissolved.
  • Strain and pourStrain the custard mixture through a fine mesh strainer to create a smooth texture. Pour the strained mixture into the containers over the cooled caramel.
  • Set up for steamingCover each container loosely with aluminum foil. Place them in a steamer.Alternative method: You can also place the containers in a pot filled with hot water up to halfway up the sides of the containers. Line the bottom of the pot with a thin kitchen towel to prevent the containers from shaking and to avoid a rough texture from sudden direct heat.
  • Steam gentlySteam over low heat for 10–15 minutes. Check doneness by gently shaking a container. If the surface is set and the center jiggles slightly without liquid movement, it’s done. If it still looks runny, steam for another 2–3 minutes.
  • Rest and chillTurn off the heat and leave the lid on for 5 minutes. Remove the containers and let them cool slightly, then refrigerate for 2–3 hours until fully chilled.