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–+ servings

Japanese Purin (Water Bath Method)

Prep Time10 minutes
Cook Time40 minutes
Cooling / Chilling6 hours
Total Time6 hours 50 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Caramel

  • 50 g granulated sugar
  • 60 ml hot water

Custard Purin

  • 300 ml whole milk
  • 100 ml heavy cream 35% milk fat
  • 50 g granulated sugar
  • 2 whole eggs room temperature, approx 50g each with shell
  • 1 egg yolk room temperature, approx 17g
  • ½ tsp vanilla essence or half extract, or vanilla pod (see note)
  • 1 pinch salt
  • whipped cream optional
  • Maraschino cherries optional

Instructions 

  • Pour 50 g granulated sugar into a light-colored saucepan. Measure 60 ml hot water and add one-third of it to the pan, keep the rest in arms reach. Heat on medium/medium-low and swirl the pan occasionally to help the sugar cook evenly. Avoid mixing.
    sugar mixed in a saucepan to make caramel
  • Stand back and wear long sleeved clothing to protect yourself from splashes. When the sugar starts to turn golden, add another third of the hot water and swirl the pan to evenly distribute.
    caramel turning golden in a saucepan
  • Continue to heat until deep amber. The darker the color, the more bitterness. Carefully pour in the last third of hot water, swirl until distributed and take the pan off the heat.
    amber caramel in a saucepan
  • Divide evenly into 150ml heatproof glass purin cups and place them in the fridge to set.
    4 glass purin cups with a layer of homemade caramel at the bottom
  • Start preheating your oven to 140 °C (284 °F).
    Pour 300 ml whole milk and 100 ml heavy cream into a saucepan. If using vanilla pods, add it now. Heat on low until it reaches 60 °C (140 °F), or when small bubbles appear around the edges (do not boil). Mix occasionally to heat evenly and prevent a skin forming.
    Heating milk and cream in a saucepan on the stove top
  • Take the pan off the heat and pour in 50 g granulated sugar. Mix until dissolved.
    Pouring white sugar into heated cream and milk
  • In a heatproof bowl, whisk 2 whole eggs and 1 egg yolk until combined. Slowly pour the hot milk/cream into the eggs while mixing continuously with a spatula.
    Pouring hot cream and milk into whisked eggs to temper
  • Pour the mixture through a fine mesh sieve to strain and catch air bubbles and stubborn egg whites, then stir in ½ tsp vanilla essence and 1 pinch salt.
    A sieve catching air bubbles, bits of egg yolk and egg white after straining purin mixture
  • Start heating a pot of water and turn off the heat as soon as it comes to a boil. Take the purin cups from the fridge and pour the custard mixture over the caramel. Scoop out any air bubbles on top with a spoon.
    pouring custard purin mixture over caramel in glass purin cups
  • Cover the top of each purin cup with foil. Scrunch the edges so they won't touch the water when in the bain-marie.
    side view of purin cup with foil lid before baking
  • Place the foil covered cups in a deep cake pan or similar, then pour the hot water two-thirds of the way up. Place them on a baking tray and bake on the middle shelf for 28-24 minutes, or until the edges are set and the middles are slightly jiggly. Check at the 25 minute mark, be careful not to overbake.
    Purin cups in a hot water bath filled up two thirds of the way
  • Carefully remove the tray from the oven, and use tongs to lift the purin cups out of the bain-marie. Remove the foil and let them cool to room temperature.
    Baked purin with set edges and slightly jiggly center
  • Once cool, cover again and chill in the fridge for 4-6 hours.
    purin in glass purin cups covered with foil
  • To unmold, press around the edges with a spoon to break the seal. Place a plate on top, flip, then hold it tightly and jolt to one side to release it.
    oven baked purin released onto a plate
  • Top with whipped cream and Maraschino cherries if you like. Serve immediately and enjoy!
    Japanese oven baked purin topped with whipped cream and a maraschino cherry on a flower shaped plate

Notes

Avoid whisking the eggs too vigorously, mix with a spatula to prevent air bubbles. 
After making the caramel, pour water into the pan and let it soak for easy cleaning.
If using vanilla pods, use ¼ or ½ a pod (approx 1-2 inches/2.5-5cm) for every ½ tsp of vanilla essence. Slice and scrape into the milk and cream mixture before heating to extract the flavor.
Avoid boiling the milk/cream, and stir regularly to prevent a skin forming on top.
Don't skip straining the custard, it will remove air bubbles and stubborn lumps of egg whites.
Bake the purin until the outer edge is set, and the middle is slightly jiggly and sags when tilted. Don't over-bake, and check regularly after 25 minutes. Judge by eye more than the clock.
Remove the foil when cooling to prevent condensation and drips.
Store in the fridge and consume within 3-4 days.
If you have trouble unmolding, briefly soak the purin cup in hot (not boiling) water to soften it. Be careful not to get any water in the purin itself.