There’s something undeniably nostalgic about Japanese Purin. One spoonful and you’re transported straight to a quiet little café in Japan, sunlight streaming through the window, a small plate of pudding wobbling gently in front of you with a rich, golden caramel glistening on top.

Purin is a beloved dessert in Japan that’s both comforting and elegant. Unlike the Western-style custard puddings, purin is firmer, silkier, and typically steamed or baked gently to create a uniform texture throughout. It’s a dish often served in Japanese homes after dinner or offered in cute jars at neighborhood patisseries.

Growing up, many Japanese children remember purin as one of the first desserts they learned to make with a parent or grandparent—simple enough for beginners but deeply satisfying for all ages. And let’s be honest, few things are as satisfying as flipping a pudding out of its mold to reveal a perfect dome crowned with amber caramel sauce.

It’s a dessert that’s humble, heartfelt, and timeless—perfect for when you need something sweet that doesn’t demand a lot of fancy ingredients or hours in the kitchen.

Why You’ll Love This Recipe:

• Silky-smooth texture with just the right wobble
• Simple pantry ingredients
• No special equipment needed—just an oven and a bit of patience
• The golden caramel sauce adds just the right touch of bittersweet flavor
• Make-ahead friendly—perfect for entertaining or a cozy solo treat

INGREDIENTS YOU’LL NEED:

Caramel Sauce:

• 50g (1/4 cup) sugar
• 1 tbsp water (plus 1 tbsp for stopping the caramel)

Custard:

• 2 large eggs
• 250ml (1 cup) milk
• 40g (3 tbsp) sugar
• 1/2 tsp vanilla extract

HOW TO MAKE JAPANESE PURIN:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Caramel Sauce

Start by placing the sugar and 1 tablespoon of water in a small saucepan over medium heat. Let it sit undisturbed until the sugar starts to melt and caramelize. You’ll notice the edges turning a light golden brown—resist the urge to stir! Gently swirl the pan to mix as it darkens. Once it hits a rich amber color, quickly remove it from the heat and carefully pour in the remaining tablespoon of water (it will bubble up, so be cautious!).

Immediately pour the caramel into the bottom of your ramekins or pudding cups. Swirl to coat the bottom evenly, and set aside to cool.

Step 2: Make the Custard

In a mixing bowl, beat the eggs gently—no need to whip, just break them up until combined. Warm the milk slightly in a saucepan (don’t let it boil), then add the sugar and stir until dissolved. Let the milk cool just a bit, then slowly pour it into the eggs while whisking gently to avoid curdling.

Add the vanilla extract and give it a final stir.

To ensure your purin is silky smooth, strain the custard through a fine mesh sieve before pouring it into the ramekins over the cooled caramel.

Step 3: Bake with Care

Preheat your oven to 150°C (300°F). Place the ramekins in a deep baking dish and add hot water to the dish until it reaches about halfway up the sides of the ramekins. This gentle water bath ensures the custard cooks evenly without cracking.

Bake for 40–50 minutes, or until the custard is just set but still has a gentle jiggle in the center.

Step 4: Chill and Unmold

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours (overnight is even better).

To serve, run a thin knife around the edge of the pudding, place a small plate on top, and flip it upside down. Give it a gentle shake, and the purin should release with the beautiful caramel cascading down the sides.

HELPFUL TIPS:

• Don’t overmix the custard—gentle whisking keeps air bubbles at bay and helps with a smooth finish.
• Always strain the custard before pouring it into the molds for the creamiest texture.
• Keep an eye on your caramel—just a few seconds can turn it from perfect to burnt.
• Use ramekins or heat-safe glass jars—anything oven-safe with a smooth interior will work.
• If your oven runs hot, keep the temperature on the lower end to avoid overcooking.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes (plus chilling)
• Yield: 3 servings
• Category: Dessert
• Method: Baking (Water Bath)
• Cuisine: Japanese
• Diet: Vegetarian

NOTES:

• Feel free to double the recipe if you’re making this for a gathering—it scales up beautifully.
• For a slightly firmer texture, add an extra egg yolk.
• Not a fan of bittersweet caramel? Pull the caramel off the heat a bit earlier for a lighter flavor.

NUTRITIONAL INFORMATION: (Per Serving)

(Approximate values)

• Calories: 210
• Protein: 6g
• Fat: 6g
• Carbohydrates: 32g
• Sugar: 30g

FREQUENTLY ASKED QUESTIONS:

Can I make purin without ramekins?
Yes! Any small heatproof bowl or cup will work, as long as it can withstand oven baking and has a smooth interior to help with unmolding.

Why did my purin have bubbles on top?
This usually happens if you whisk the eggs too vigorously or the custard was cooked at too high a temperature. Gentle mixing and a proper water bath help prevent this.

How long does purin last in the fridge?
It keeps beautifully for 2–3 days in the fridge. Just keep it covered to avoid absorbing fridge odors.

Can I use plant-based milk?
You can, but keep in mind that the flavor and texture may change slightly. Full-fat oat milk or soy milk tend to work best for a creamy finish.

STORAGE INSTRUCTIONS:

Cover each purin tightly with plastic wrap or place them in an airtight container. Store in the fridge for up to 3 days. Avoid freezing, as the texture can become grainy once thawed.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other creamy delights:

• Decadent Cottage Cheese Salted Caramel Ice Cream
• Biscoff Banana Pudding
• No-Bake Orange Creamsicle Truffles
• Mango Sago – A Creamy and Refreshing Tropical Dessert

CONCLUSION

Japanese Purin is proof that simple ingredients can create something magical. With its soft, pudding-like texture and delicate sweetness, it’s the kind of dessert that feels like a warm hug. Whether you’re reminiscing about travels in Japan, introducing someone to Japanese cuisine, or just in the mood for something cozy and sweet—you really can’t go wrong with purin.

Print