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Japanese Custard Pudding

Silky Japanese Custard Pudding that Melts in Your Mouth

This Japanese Custard Pudding, known as purin, features a rich custard with a luscious caramel sauce, delivering an effortlessly impressive dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 4 jars
Course: Desserts
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 4 tablespoons Sugar Essential for crafting that golden caramel sauce; watch it melt until it reaches a dark amber color.
  • 1 teaspoon Water Use this in small amounts to adjust the caramel consistency for a silky pour.
For the Custard
  • 2 cups Whole Milk This creamy base adds rich flavor and lends a beautiful texture to your Japanese custard pudding.
  • 1 cup Heavy Cream For that luxurious richness; substitute with full-fat coconut milk for a dairy-free version.
  • 1/4 cup Granulated Sugar Balances the flavors in your custard, sweetening it just enough to pair with the caramel.
  • 2 large Eggs They provide structure and stability; make sure they’re at room temperature for a smoother mix.
  • 1 large Egg Yolk Enhances the creaminess of the custard, making it even more indulgent.
  • 1 teaspoon Vanilla Bean Paste or Extract Infuse delightful aroma and depth; this touch brings warmth to every spoonful.

Equipment

  • medium saucepan
  • large mixing bowl
  • Fine Sieve
  • Baking Pan
  • Ramekins

Method
 

Basic Instructions
  1. Preheat your oven to 300°F (150°C) and prepare five heat-proof glass jars or ramekins (4 ounces each).
  2. In a medium saucepan, combine 4 tablespoons of sugar with 1 teaspoon of water, cooking until dark amber (5-8 minutes). Add 1 teaspoon of water to adjust consistency, then divide into jars.
  3. In a separate saucepan, heat the whole milk, heavy cream, and 1/4 cup of sugar until warm (3-5 minutes).
  4. In a mixing bowl, whisk together 2 eggs and 1 yolk until slightly frothy (about 1 minute).
  5. Gradually pour the warm milk mixture into the egg mixture while whisking continuously, then strain through a fine sieve into a clean bowl.
  6. Divide the custard mixture evenly into the jars over the caramel, filling about three-quarters full.
  7. Place the jars in a baking pan and pour boiling water halfway up the sides. Bake for about 30-35 minutes until just set with a gentle jiggle in the center.
  8. Allow the jars to cool to warm, then cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Nutrition

Serving: 1jarCalories: 200kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 150mgSodium: 50mgPotassium: 200mgSugar: 15gVitamin A: 500IUCalcium: 150mgIron: 0.5mg

Notes

Enjoy this delectable Japanese custard pudding as a treat any day of the week! Remember to be patient, as chilling enhances the silky texture.

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