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Japanese style custard pudding (purin) in glass jars thumbnail

Nameraka Purin (Silky Japanese Custard Pudding)

  • Author: Yuto Omura
  • Total Time: 3 hours 30 minutes
  • Yield: 4-6 Portions


How to make silky and creamy Japanese custard purin set over a layer of rich homemade caramel. (Makes 6 x 100ml containers or 4 x 150ml containers)


For the caramel

  • 50g white sugar
  • 4 tbsp water

For the custard

  • 300ml whole milk
  • 50g white sugar
  • 7g gelatin powder (or 1/2 heaped tablespoon)
  • 3 pasteurized eggs 
  • 100ml heavy cream
  • 1/2 tsp vanilla essence


  1. First, pour the milk into microwavable container and stir in the sugar and gelatin powder. Mix and leave the gelatin to bloom for 5-10 minutes. While you wait, make the caramel.

Make the caramel

  1. Start by adding the white sugar and one third of the water to a cold sauce pan. Mix together before you turn on the heat.
  2. Turn on the heat on a medium/medium-low setting and bring to a bubbling state. Do not mix, but feel free to tilt the pan from time to time if the sugar is starting to color unevenly.
  3. When the sugar and water starts to become a little golden, add another third of the cold water. (Be careful of the caramel splashing and sizzling, I recommend standing back and wearing oven gloves to protect your hands.)
  4. Continue to heat the caramel and tilt the pan from time to time to ensure even colouring. Once it starts to turn an amber colour, add the last third of water.
  5. 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.
  6. Pour the caramel into 4-6 heatproof containers and set aside for later. (Once cool, place in the refrigerator to set it further.)

Make the custard

  1. Microwave the jug of milk, sugar and gelatine from step 1 for 2 minutes at 600W.
  2. If any grains of gelatine are remaining, continue to heat in the microwave in 20-30 second increments, mixing each time until the gelatine is completely melted. (Be careful not to scold the milk.) Leave to cool slightly.
  3. Crack the pasteurized eggs into a heatproof mixing bowl and whisk until the yolks and whites are combined.
  4. Add the heavy cream and vanilla essence and whisk again.
  5. Pour a small amount of the hot milk mixture into the egg mixture and mix to temper the eggs. Add the rest of the milk gradually while whisking gently.
  6. Rinse out the jug and place a strainer over the top. Pour the custard mixture through the sieve to remove any stubborn lumps of gelatine or egg.
  7. Pour the custard into the containers, leaving a small space at the top to prevent spills.
  8. Cover with lids or plastic wrap and chill in the refrigerator for 3 hours minimum, preferably over night.
  9. Serve and enjoy!


Store in the refrigerator and consume in 2-3 days.

  • Prep Time: 20 mins
  • Chilling Time: 3 hours
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: Mixing
  • Cuisine: Japanese

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