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Japanese Purin | www.iamafoodblog.com
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5 from 2 votes

Japanese Purin Recipe

This japanese take on crème caramel/flan will blow your mind.
Prep Time15 mins
Cook Time45 mins
Resting Time4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: Japanese
Keyword: baking, pudding
Servings: 2
Calories: 321kcal

Ingredients

Caramel

  • 1/4 cup sugar
  • 1 tbsp water room temp
  • 1 tbsp water hot

Pudding

  • 1 cup whole milk full fat
  • 1/4 cup sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 tsp vanilla

Serve with

  • whipped cream
  • fresh cherries

Instructions

  • Heat the oven to 300°F. Bring a pot of water to a simmer - you’ll need this for the water bath. Have 2 heat proof ramekins/pudding molds (at least 1 cup) ready for the caramel as well as an oven safe baking dish that can hold both puddings.

Make The Caramel

  • In a small sauce pan, add 1/4 cup sugar and 1 tablespoon water without stirring together. Heat over medium high heat until the sugar starts to dissolve on its own and caramelize. Let bubble until it turns a beautiful amber. Swirl the pot if needed to fully incorporate the sugar. When a deep brown, remove the heat from the pan and very carefully add in 1 tablespoon of water. The caramel will hiss and sputter, so watch out! Swirl to combine.
    Caramel for purin | www.iamafoodblog.com
  • Immediately pour the caramel into the ramekins/pudding molds, as equally as possible. Swirl to spread across the bottom of the pudding molds. Set aside.
    Caramel in Purin Molds | www.iamafoodblog.com

Make The Pudding

  • In another small sauce pan, heat up the milk and 1/4 cup of sugar over medium-low heat while stirring, until the sugar is dissolved, without letting the mixture come up to a boil. Remove from the heat when the sugar is dissolved.
    Milk and Sugar for Purin | www.iamafoodblog.com
  • Lightly beat the eggs with the vanilla in a medium bowl, being sure to fully incorporate the whites with the yolks. Slowly whisk in 1/4 of the warm cream into the eggs, incorporating fully. Continue to add the cream slowly. Strain the mixture into another bowl or liquid measuring cup.
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  • Pour the custard into the ramekins/pudding molds then cover the tops with aluminum foil. Place in the baking dish and add the simmering water, about 1/2 up the side of the ramekins/pudding molds. Place in the preheated oven and bake for 40-45 minutes. Jiggle the puddings slightly to see if they are done. They should be slightly wobbly but not liquid.
    Purin after water bath | www.iamafoodblog.com
  • Remove from the oven and carefully remove the ramekins from the baking dish and let cool on a wire rack for 1 hour then chill for minimum 4 hours or overnight.
    Purin after an overnight rest | www.iamafoodblog.com
  • To serve, run a butter knife or offset spatula around the edge and flip out onto a serving dish. Top with softly whipped cream and a cherry, if desired. Enjoy!
    Purin served with whipped cream and cherry | www.iamafoodblog.com

Notes

If you want to make smaller purin, just divide the mix between 4 smaller ramekins. Decrease the bake time by 5 minutes.

Nutrition

Serving: 1pudding | Calories: 321kcal | Carbohydrates: 53.6g | Protein: 8.6g | Fat: 8.8g | Saturated Fat: 3.4g | Cholesterol: 291mg | Sodium: 74mg | Potassium: 79mg | Fiber: 0.01g | Sugar: 50.7g