What is "Purin"?
Purin is a sweet custard-jelly like dessert with a thin layer of runny caramel. This dessert is popular with kids and adults all over the world.
You might know it in your home country as "flan", "creme caramel", custard pudding, caramel custard or even another name. In Japan it is called "purin" (プリン) which literally means pudding.
All I know is that purin is one of Japan's most loved desserts, you can find it in any convenience store or supermarket and there are many varieties to choose from!
Types of Purin in Japan
- Purin (プリン) - the standard purin is made with eggs, milk, cream and caramel then set with gelatin.
- Mushi Purin (蒸しプリン) - this purin is steamed and the texture is a bit firmer than regular purin.
- Yaki-purin (焼きプリン) - purin baked in the oven.
There are also unusual flavours of purin!
- Matcha
- Pumpkin
- Chestnut
- Sweet potato
- Chocolate mint
- Mango
- Coconut
All of these interesting flavours just goes to show how much Japanese people love purin!
Tips for this recipe
- Use fresh pasteurized eggs that have been refrigerated. I've included an extra step for people who like prefer to cook their eggs more or can't access pasteurized eggs, but to create this extra soft melt in the mouth purin, it's better not to cook the eggs .
- Use full fat milk and double cream to create a rich taste and creamy texture.
- When making the caramel, don't be tempted to stir it whilst cooking. And wear an oven glove when adding the water, it sizzles a lot and might splash!
- It should set within 3 hours but if you're making this for guests, I recommend making it the day before just in case.
Common Questions
Are purin and flan the same?
I've never tried flan in the U.S but I've heard that Japanese purin is more similar to Mexican flan.
Is purin the same as custard?
They have mostly the same ingredients but custard is cooked and thickened in a saucepan which then becomes thick whilst still runny. Purin is set either with gelatin or through a cooking method. (see types of purin above)
How long can I store purin in the refrigerator?
I recommend eating it within 3 days. (Not that it lasts that long in my house haha)
Can I freeze purin?
I haven't tried it but I heard that you can. It's better fresh though and the texture might change if it's frozen.
Making your own fresh purin at home is very easy! It takes some time to set, but it's well worth the wait! Let's get started.
CHECK OUT OUR VIDEO FOR HOW TO MAKE CREAMY JAPANESE CUSTARD PUDDING
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Creamy Japanese Custard Pudding (なめらかプリン)
- Prep Time: 30 mins
- Cook Time: n/a
- Total Time: 3 hours 30 minutes
- Yield: 4-6 Ramekins 1x
Description
How to make soft, smooth and creamy Japanese custard purin.
Ingredients
For the Caramel
- 50g Granulated white sugar
- 4 tbsp water
For the pudding
- 3 Eggs (pasteurized)
- 300ml Whole milk
- 100ml Heavy cream
- 50g Granulated Sugar
- ½ tsp Vanilla essence
- 7g Gelatin powder (or 1 heaped teaspoon)
Instructions
- First, pour 300ml of milk into a microwavable bowl and stir in 50g sugar and 7g of gelatin powder. Mix and leave the gelatin to bloom for 30 minutes. While waiting for 30 mins, prepare the caramel.
Making the Caramel
- Start by adding 50g of granulated white sugar to a cold pan and drizzle 1 tbsp of cold water.
- Turn on the heat (medium) and bring to a bubbling state. Do not mix or interfere with the caramel at this point!
- When the sugar and water starts to become a little golden, add another tbsp of cold water. Make sure to stand well back and perhaps wear oven gloves because it will definitely splash and sizzle!
- Swirl the pan a tiny bit and then return straight back to the heat.
- Keep your eye on it and when it becomes an amber type of colour, add 2 more tbsp of water (again standing as far back as possible because it will sizzle and splash).
- Take it off the heat and swirl the caramel around by tilting the pan in a circular motion. This will get some air into the caramel and allow it to cool down a bit.
- After a few minutes pour the caramel to the bottom of 4-6 ramekins. (6 small, 4 medium size) and put in the refrigerator to chill.
For the pudding
- Once 30 minutes has passed since the very first step, microwave the milk, gelatin and sugar for 2 minutes at 600W.
- In a separate bowl, crack in 3 pasteurized eggs (yolk AND whites) and whisk.
- Add 100ml of heavy cream and whisk again.
- Now, add 1 tsp vanilla essence and stir again.
- Take the milk mixture from the microwave and add a little bit to the egg and cream mix, mix to temper the eggs. (If you pour everything in at once, the hot milk might make the eggs scramble and get lumpy.)
- Add the rest of the hot milk mixture little by little, whisking as you do.
- *optional step* If you couldn't buy pasteurized eggs and want to cook them a little more you can pour your purin mixture into a thick based pan and heat for a few more minutes on a low heat on the stove. Please note that if you do this, the purin won't be as soft and won't have the 3 layers like in the picture.
- Pour through a strainer to make sure there aren't any lumps.
- Take your ramekins with caramel at the bottom and slowly pour the pudding mixture almost to the top. (leave a small gap so it doesn't spill when you move it)
- Cover with plastic wrap and put in the refrigerator for 3 hours minimum, preferably over night.
- Serve and enjoy!
- Category: Desserts
- Method: Mixing
- Cuisine: Japanese
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