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spoonful of purin

Creamy Japanese Custard Pudding (なめらかプリン)

  • Author: Yuto Omura
  • Total Time: 3 hours 30 minutes
  • Yield: 4-6 Ramekins 1x


How to make soft, smooth and creamy Japanese custard purin.



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
  • 1/2 tsp Vanilla essence
  • 7g Gelatin powder (or 1 heaped teaspoon)


  1. 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.mixing milk, sugar and gelatin

Making the Caramel

  1. Start by adding 50g of granulated white sugar to a cold pan and drizzle 1 tbsp of cold water.
    sugar in the pan
  2. Turn on the heat (medium) and bring to a bubbling state. Do not mix or interfere with the caramel at this point!
  3. 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!
    bubbling golden caramel
  4. Swirl the pan a tiny bit and then return straight back to the heat.
  5. 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).
    amber caramel bubbling in a pan
  6. 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.
  7. 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.
    pouring caramel

For the pudding

  1. Once 30 minutes has passed since the very first step, microwave the milk, gelatin and sugar for 2 minutes at 600W.
  2. In a separate bowl, crack in 3 pasteurized eggs (yolk AND whites) and whisk.
    whisking 3 eggs in a bowl
  3. Add 100ml of heavy cream and whisk again.
    whisking egg whites and heavy cream
  4. Now, add 1 tsp vanilla essence and stir again.
    Mixing in vanilla extract
  5. 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.)
    slowly add the hot milk mixture
  6. Add the rest of the hot milk mixture little by little, whisking as you do.
  7. *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.
  8. Pour through a strainer to make sure there aren't any lumps.
    strained to remove any lumps
  9. 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)
    Pouring the custard into the purin cup
  10. Cover with plastic wrap and put in the refrigerator for 3 hours minimum, preferably over night.
    putting the purin in the refrigerator
  11. Serve and enjoy!
  • Prep Time: 30 mins
  • Cook Time: n/a
  • Category: Desserts
  • Method: Mixing
  • Cuisine: Japanese

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