Japanese Purin is a classic Japanese dessert that is loved by so many generations in Japan. It is made with a couple of ingredients like eggs, milk, and sugar, so it is easy to make it at home!
What do you imagine when you ask for the most popular dessert in Japan? I think for many people the answer is Japanese Purin! It used to be my treat when I was a kid. When I did something good, I always got Purin as a reward. Purin is a big part of many people’s childhood!
What is Japanese Purin?
Purin is a custard dessert made from eggs, milk, and sugar. It usually has a rich caramel sauce as an accent. The taste is silky, creamy, and melty, so it is loved especially by kids.
Difference between Japanese Purin and Pudding
Both pudding and Purin use milk and eggs. But ‘Pudding’ is a generic name for steamed dishes in other countries.
Pudding is a traditional British home-cooked dish. Rice, flour, meat, fruits, nuts, seasonings, milk and eggs are steamed or boiled. It is said that pudding evolved into a wide variety of dishes by using a lot of meat to make it a side dish, and by adding nuts and sugar to make it sweeter and making it a dessert.
On the other hand, Japanese Purin is a dessert. It is told that the name of ‘Purin’ was made by a Japanese person who speaks English. Therefore, even if you say ‘pudding’ or ‘Purin’ overseas, it may not be understood.
2 Types of Japanese Purin
When you say Japanese Purin, there are two types
- custard Purin : egg, made using a steamer
- jelly Purin : gelatin, made using a fridge
The Japanese Purin that everyone imagines is probably the first one!
Tips to make Japanese Purin at home
To make the most delicious Japanese Purin:
- Do not stir until the caramel sauce starts changing color
- Use a lid to avoid splashes when adding hot water
- Use a pan(or pot) that lets you easily tell when the color changes
- Do not boil the milk when melting sugar
- Cover with aluminum foil
- Prepare the pan or pot that fits all the cups and can close with a lid
- Use paper towel on the pan when steaming
- Make sure to leave the pudding cups in the fridge for at least 8 hours
Ingredients for making Japanese Purin
Here are the ingredients for making Japanese Purin
- whole milk
- heavy (whipping) cream
- egg yolk
- vanilla extract
- Caramel sauce (sugar and water)
Similar Recipes to Japanese Purin on Oishi Book
- 120ml(4oz) baking cups HERE to buy
- aluminum foil
- 150 ml whole milk
- 150 ml heavy (whipping) cream
- 30 g sugar
- 3 large egg yolk
- ⅙ tsp vanilla extract HERE to buy
- 30 g sugar
- 1 Tbsp water
- 1 Tbsp warm water
- In a small pot(or pan), add sugar and spread it out. Then add water in the middle and make sure the water covers all the sugar. Turn the heat to medium.*Do not touch or move the pot.
- After the sugar starts boiling and changing color, move the pan in a circle. Use spatula to melt everything.
- When it all turns brown, turn the heat off and add warm water into the pan while using a lid. Then close the lid and move the pan in a circle for 1 minute.*Be careful not to burn yourself.
- After 1 minute, add the caramel sauce to each pudding cup.
- Cool them down to room temperature.
- In a medium pan(or pot), add milk and sugar. Turn the heat to low.
- Mix and make sure the sugar melts but do not boil. Turn the heat off quickly after the sugar melts.
- In a medium bowl, add egg yolks and mix them.
- Add heavy whipping cream into the egg yolks while mixing in two portions.
- Add Pudding Mixture①, and vanilla extract to the bowl.
- Mix until everything is mixed. Do not overmix.
- Use a fine-mesh sieve over another bowl, then strain the mixture through the sieve to remove any lumps.
- Add the mixture to each cup with your Caramel Sauce.
- Cover all all cups with aluminum foil.
- In a large pan(or pot), add enough water to cover 2/3 of the pudding cups and bring it to a boil.
- After boiling, turn the heat off once and add a towel to the pan. *Fit the towel in the pan.
- Then add the pudding cups on top of the towel and close the lid.
- Turn the heat to low and cook for 25 minutes.
- After 25 minutes, open one of the aluminum foils to check the pudding is not liquid. Turn the heat off and leave them for another 10 minutes.
- After 10 minutes, take all the pudding cups out of the pan and take off the aluminum foil.
- Cover with cling wrap or paper towels to avoid dryness, then put all of them in the fridge at least 8 hours.
- This is a great dessert!