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Purin Recipe: How to Make Japanese Custard Pudding

Name: Purin Recipe: How to Make Japanese Custard Pudding
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 1 tablespoon unsalted butter; ½ cup sugar, divided; 1 cup milk; 2 large eggs

Written by MasterClass

Last updated: Oct 26, 2023 • 3 min read

Purin, a custard dessert, is a convenience-store staple in Japan, but it's easy and satisfying to make at home.

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What Is Purin?

Purin is the Japanese name for custard pudding topped with caramel sauce. You can make purin by steaming it on the stovetop or baking it in a bain-marie (water bath) in the oven. Steamed purin is called mushi purin, and purin made in the oven is known as yaki purin.

Purin vs. Crème Brûlée: What’s the Difference?

Purin and crème brûlée are both caramel custard desserts, but they have a few key differences:

1. Caramel topping: To make purin's caramel topping, you first make a caramel sauce and use it to line the bottom of the pudding molds. Then you chill the molds and top with custard. Flipping the purin cups upside-down to unmold reveals the caramel sauce. Crème brûlée is cooked without caramel sauce. When the custard has set, you sprinkle the top with sugar and torch or broil to create a crispy caramelized-sugar topping.
2. Serving method: Purin is always unmolded before serving so that the caramel sauce can be on the top of the dessert rather than the bottom. Crème brûlée, on the other hand, is always served in its ramekin.
3. Texture: Purin has a more solid, jelly-like texture than crème brûlée, which is creamier. Commercial purin typically contains gelatin for an even firmer texture.
4. Flavor: Purin gets most of its flavor from the caramel sauce. The custard itself is usually made with just eggs, milk, and sugar. Crème brûlée, however, is typically flavored with vanilla bean or vanilla extract.

Simple Japanese Purin Recipe

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makes

prep time

40 min

total time

1 hr

cook time

20 min

Ingredients

1 tablespoon unsalted butter
½ cup sugar, divided
1 cup milk
2 large eggs

1
Grease the inside of four 4- or 5-ounce purin cups or ramekins and set aside.
2
Make the caramel sauce. In a small saucepan over medium heat, combine 4 tablespoons sugar with 1 tablespoon water.
3
Swirling the pan occasionally, cook the caramel until golden, then remove from the heat.
4
With the pan tilted away from you, add ½ tablespoon hot water and swirl to incorporate.
5
Repeat twice more, adding a total of 1½ tablespoons of hot water. The caramel sauce should be dark but not burnt.
6
Divide the caramel sauce evenly into the prepared purin cups and refrigerate.
7
While the caramel cools, make the custard. In a medium bowl, beat the eggs until uniform in color.
8
In a small saucepan over medium heat, combine milk and 4 tablespoons of sugar, stirring to dissolve. Do not boil.
9
When the sugar has completely dissolved, remove the milk mixture from the heat and gradually pour into the egg mixture, whisking constantly.
10
Pour the custard through a strainer into a large liquid measuring cup or pitcher to remove any lumps.
11
Divide the custard evenly among the purin cups. Cover the purin cups with aluminum foil.
12
Fill a heavy-bottomed, shallow pot, such as a Dutch oven, with about 2 inches of water, and bring to a simmer over high heat.
13
Maintain a slow simmer over low or medium heat. Place a folded dish towel on the bottom of the pot to protect the purin from direct heat. (If you have a steamer tray, you can use that as well, but you may need to add additional water.)
14
Add the covered purin cups. The water should come about halfway up the cups. Cover the pot with a lid, and continue to steam until custard is set and purin jiggles, about 20 minutes.
15
Let cool to room temperature on the counter, then refrigerate until completely cool, about 20 minutes.
16
To serve, carefully run a knife around the outside of the purin cup. Place a plate on top of the purin cup and flip the cup over with the plate. Serve immediately.

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