Purin is a classic sweet treat loved by people of all ages for a long time in Japan. You can find it not only in cake shops and restaurants but also easily at convenience stores, supermarkets, and cafes. Purin comes in countless variations, ranging from affordable everyday treats to high-end premium versions at a speciality shop.
Purin is similar to Crème caramel or Flan (classic Western egg custard desserts), but Japanese purin leans milk-forward rather than cream-heavy, giving it a lighter, fresher character than its Western cousins. Also, the Japanese caramel often skews slightly more bitter, creating a pleasant contrast with the mild custard.
You can make Japanese-style purin with a handful of ingredients ― eggs, milk, sugar and vanilla, no specialty Asian ingredients required. How about making some now?;)
There are so many different variations of purin, but I personally love the classic, old-fashioned firm purin. This is the recipe I’ve been using forever!
Japanese Purin
Total Time: About 3-4 hours (including chilling time)
Difficulty: Easy
Yield: 5 servings, approx. 75ml each
Ingredients (5 servings, approx. 75ml each)
Caramel Sauce:
•30g Sugar
•1 tsp Water
•1 tsp Hot water
Pudding Base:
•300ml Milk
•2 Eggs
•30g Sugar
•A few drops of vanilla oil
Instructions
- Make the Caramel Sauce
Place sugar and water in a small saucepan. Heat over medium heat. Once the mixture turns a deep caramel brown, remove from heat. Carefully add the hot water and swirl the pan to combine. Pour the caramel evenly into oven-safe cups.
Tips: Do not stir with a spatula; instead, gently swirl or tilt the pan. Be careful when adding the hot water, as it may splatter.
Tips: Don’t be afraid of bitter! Japanese-style caramel is typically cooked slightly darker than Western caramel. This bitterness is intentional (it balances the gentle sweetness of the custard).
- Prepare the Pudding Base
In a bowl, crack the eggs and whisk gently (try not to create too many bubbles). In a separate saucepan (I use the pan used to make caramel sauce so not to waste caramel sauce stuck to the pan ;p), combine milk and sugar. Heat over medium heat until the sugar dissolves. Remove from heat just before it reaches a boil. Slowly pour the warm milk into the beaten eggs, stirring constantly. Strain the mixture through a fine-mesh strainer for a smooth texture, and add vanilla oil. Straining is the single most important step for a silky finish. Pour the strained liquid into the cups over the caramel.
- Bake in the Oven
Preheat your oven to 150°C/302°F. Line a deep baking tray with a thin towel. Place the cups on top. Pour hot water (approx. 40–50°C/104–122°F) into the tray until it reaches halfway up the sides of the cups. Place the tray in an oven, cover loosely with foil and bake for about 30-40 minutes.
Tips: Gently shake a cup to check—if the surface is set but slightly wobbly like jelly, it’s done. If it’s too liquid, bake them further as necessary. Oven temperatures vary, so use your eyes more than the clock.
”Su” (す) is enemy!
In Japanese cooking, “su” (す) refers to the tiny holes or air pockets that form in custard when it is overcooked or cooked at too high a temperature. “Su” cause grainy texture instead of the desired silky smoothness. Avoiding “su” is the central challenge of making purin! But as long as you whisk the eggs gently, use a water bath, keep the temperature low, and strain the mixture, it’ll turn out perfectly:)
- Chill and Serve
Let them cool to room temperature, then refrigerate for at least 2-3 hours before serving.
Watch how the purin trembles at the gentle touch of a spoon. How adorable!
Do you like light and fresher classic purin or rich and creamy purin? When you come to Japan, it may be fun to try different types of purin to find your favorite:) Start your search at a convenience store!
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