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–+ servings

Nameraka Purin (Silky No Bake Japanese Custard Pudding)

Prep Time20 minutes
Cook Time10 minutes
Chilling Time3 hours
Total Time3 hours 30 minutes
Author Yuto Omura
Servings 6 portions

Ingredients 
 

For the caramel

  • 50 g white sugar
  • 60 ml hot water

For the custard

  • 300 ml whole milk
  • 50 g white sugar
  • 7 g gelatin powder
  • 3 pasteurized eggs
  • 100 ml heavy cream 35% fat or higher
  • ½ tsp vanilla essence or half the amount of vanilla extract

Instructions 

  • Before you start, pour 300 ml whole milk into microwavable container and stir in 50 g white sugar and 7 g gelatin powder. Mix and leave the gelatin to bloom for 5-10 minutes. While you wait, make the caramel.
    gelatine powder in milk

Make the caramel

  • Measure out 60 ml hot water. Add one-third of the water to a cold saucepan along with 50 g white sugar. Mix them together and scrape down the sides before you turn on the heat.
    sugar mixed in a saucepan to make caramel
  • Heat on a medium/medium-low setting and bring to a bubbling state. Tilt and swirl the pan occasionally to help the sugar heat evenly.
    caramel turning golden in a saucepan
  • When it starts to turn golden, add another third of the hot water. Be careful of the caramel splashing and sizzling, stand back and wear long sleeves or oven mitts to protect your hands.
    golden caramel in a saucepan
  • Continue to heat the caramel and tilt the pan from time to time to ensure even coloring. Once it starts to turn a deep amber color, add the last third of the water.
    Take it off the heat and swirl the caramel around by tilting the pan in a circular motion to incorporate the water and cool the caramel down a bit.
    amber caramel in a saucepan
  • Pour the caramel into 4-6 heatproof containers. After a few minutes, place in the refrigerator to set.
    caramel in purin cups

Make the custard

  • Microwave the jug of milk, sugar and gelatin from step 1, for 2 minutes at 600W. Alternatively, heat on the stovetop on low/medium-low while stirring continously.
    grains of gelatin in milk
  • If any grains of gelatin are remaining, continue to heat in the microwave in 20-30 second increments, mixing each time until the gelatin is completely melted. Be careful not to overheat and scold the milk.
    melted gelatine in milk
  • Crack 3 pasteurized eggs into a heatproof mixing bowl and whisk until the yolks and whites are combined.
    eggs cracked in a glass bowl
  • Add 100 ml heavy cream and ½ tsp vanilla essence and whisk again.
    eggs with cream and vanilla essence
  • 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.
    gradually stirring hot milk into egg mixture
  • Rinse out the jug and place a strainer over the top. Pour the custard mixture through the sieve to remove any stubborn lumps of gelatin powder or egg.
    pouring purin mixture through sieve
  • Pour the custard into the containers, leaving a small space at the top to prevent spills.
    Cover with lids or plastic wrap and chill in the refrigerator for 3 hours minimum, preferably over night.
  • Serve and enjoy!
    set purin with spoon

Notes

  • Store in the refrigerator and consume in 2-3 days.
  • Use a light-colored saucepan for making the caramel so it's easy to see when the color changes.
  • Use hot water when making caramel to reduce sizzles and splashes.
  • Wear long sleeves or oven mitts to protect your skin from potential splashing caramel.
  • If your purin cups feel cold, warm them in hot water (not boiling) or in the microwave so that they don't crack when you add the hot caramel.
  • Don't boil the milk, keep it around 60-70℃ (Approx 140-160°F). You don't need a thermometer, stop heating when small bubbles appear around the edges and mix frequently to prevent a skin from forming.
  • If heating milk on the stove top, use a low or medium-low setting to bring the temperature up gradually to prevent scorching and curdling.
  • Strain the mixture to remove any lumps of egg or gelatin and make your purin extra smooth.
  • Refrigerate for at least 3-4 hours, ideally overnight.