I love getting Purin at cafés in Japan, but you can also find it in convenience stores and bakeries. Purin (プリン) is a Japanese-style custard pudding, similar to flan or crème caramel. It has a smooth, creamy texture with a lightly sweet egg custard base, topped with a rich, slightly bitter caramel sauce that adds depth to the flavor.
There are different types of purin, from baked (yaki purin) with a firmer texture to steamed (mushi purin), which is even softer and silkier. Some versions use gelatin instead of eggs for a lighter consistency. While traditional purin is plain, many cafés offer creative variations topped with whipped cream, matcha, or fresh fruit.
It’s one of those nostalgic, comforting desserts that feels both simple and elegant. Whether enjoyed at a cozy café or straight from a convenience store cup, purin is always a satisfying treat. Plus, it’s surprisingly easy to make at home with just a few ingredients!
Ingredients You’ll Need:
For the Caramel (pictured):
- Sugar – The base of the caramel, which melts and deepens in flavor as it cooks, giving purin its signature bittersweet topping.
- Water – Helps dissolve the sugar and control the caramelization process, ensuring a smooth, even caramel layer.
For the Custard:
- Whole milk – Creates a rich, creamy texture while keeping the custard light and silky.
- Vanilla extract – Adds a subtle warmth and depth of flavor, enhancing the natural sweetness of the custard.
- Eggs – The key to setting the custard, giving purin its delicate, smooth structure without the need for gelatin.
- Sugar – Sweetens the custard just enough to complement the caramel without overpowering the natural egg and milk flavors.
Japanese Purin (Caramel Custard Pudding)
- Total Time: 1 hour 5 minutes
Description
Purin is a silky, creamy Japanese custard pudding with a lightly sweet egg base and a rich, slightly bittersweet caramel topping.
Ingredients
For the Caramel:
- 4 tbsp sugar
- 1 1/2 tbsp water
- 1/2 tbsp hot water
For the Custard:
- 1 1/2 cups whole milk
- 1/2 tsp vanilla extract
- 2 eggs
- 3 tbsp sugar
Instructions
- Preheat the oven to 300°F (150°C).
- To make the caramel, in a small saucepan over medium heat, add the 4 tbsp sugar and 1 1/2 tbsp water. Let it cook (without stirring, or else the sugar will crystalize!) until the sugar melts and turns a deep amber color. I recommend using a lighter color pot or saucepan so you can tell what color the caramel is.
- Quickly add the remaining 1/2 tbsp of hot water (be careful, as it may splatter) and swirl the pan to mix.
- Immediately pour the caramel into ramekins or heatproof pudding cups, tilting them slightly to coat the bottom evenly. Set aside.
- In another saucepan, heat the milk over low heat until warm and starts to bubble slightly (do not let it boil). Remove from heat and stir in vanilla extract.
- In a separate bowl, whisk together the eggs and sugar until just combined. Slowly pour the warm milk into the egg mixture, whisking continuously to prevent curdling.
- Strain the mixture through a fine mesh sieve to remove any egg solids for an ultra-smooth custard.
- Pour the custard mixture over the caramel in the ramekins. Place the ramekins in a baking dish filled with 1 inch of water.
- Bake in the preheated oven for about 50-55 minutes, or until the custard is set but still slightly jiggly in the center. Let the purin cool, then refrigerate for at least 2 hours before serving.
- To unmold, run a knife around the edges and gently flip onto a plate. The caramel sauce will drizzle over the custard. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 2-3
Japanese flan has entered the chat!
Hahaha yes!
Steaming it gave a smooth texture and that soft set I love in purin.
So glad to hear! Thanks, Sierra!