With its smooth and creamy texture and rich caramel sauce, Purin is one of Japan’s most popular desserts. It’s also one of the easiest desserts to recreate at home. You don’t need any special tools and just 5 simple ingredients! I’ve updated the recipe and simplified the caramel method so you can make a smooth, golden caramel every time.
Table of contents
Why You’ll Love This Purin Recipe
- Easy no fail caramel: The updated caramel method is simple to follow and gives you smooth, golden caramel with less stress.
- Silky smooth custard: A gentle water bath creates a creamy custard with a soft, melt in your mouth texture.
- Made with simple ingredients: You only need eggs, milk, sugar, and vanilla to make this classic Japanese dessert.
- Perfect for making ahead: Chill the Purin for a few hours or overnight, then serve it straight from the fridge.
- Better than store bought: Homemade Purin has a fresher flavor and a rich caramel sauce that makes every spoonful extra special.
What is Purin?
Purin (プリン) is Japan’s version of caramel custard pudding. It is made with a smooth egg custard topped with a layer of golden caramel sauce. The name comes from the English word “pudding,” but in Japan, Purin specifically refers to this classic custard dessert.
Purin is a very popular and typical dessert in Japan that you’ll find everywhere, including convenience stores, supermarkets, cafés and specialty dessert shops. But it’s easy to make at home too and nothing can beat the flavor of fresh homemade purin.
Purin Ingredients
Caramel
- Sugar
Granulated white sugar melts evenly and creates a smooth caramel with a clean, sweet flavor. Avoid brown sugar, as it changes both the flavor and color. - Hot Water
Once the caramel reaches a deep amber color, hot water is added to stop the cooking and create a pourable caramel sauce. Be careful, as the mixture will bubble up quickly.
Custard
- Eggs
Eggs give Purin its rich flavor and silky texture. Whole eggs create a custard that is firm enough to hold its shape while staying smooth and creamy. - Milk
Whole milk gives the best balance of richness and a light, delicate texture. It creates a classic Japanese Purin that is creamy without being overly heavy and rich, which is why I avoid heavy cream. - Sugar
Sugar sweetens the custard and helps create a smooth texture. - Vanilla Extract
Vanilla is optional and not traditionally used, but I like to add a small amount for the aroma and flavor. It complements the egg custard without overpowering the flavor.
Best Molds for Making Purin
You can make Purin in several different types of molds. This recipe does not require an oven so you don’t need any kind of baking dish or oven-safe mold. It just needs to be heat-proof/heat-safe.
Heat Resistant Glass Molds
Heat resistant glass molds are easy to find and great for serving Purin straight from the container. Because the glass is clear, you can see the beautiful caramel layer at the bottom before unmolding. Glass heats up more slowly than metal, so the cooking time may be 1 to 2 minutes longer. It also holds heat well, helping the custard cook gently.
Aluminum Molds
Aluminum molds are the traditional choice for Japanese Purin. They conduct heat quickly and evenly, making it easier to achieve a smooth, silky custard. They are also flexible, so it’s easier to release the Purin after running a knife around the edge. If you want a classic Japanese café-style Purin, aluminum molds are an excellent option.
Ramekins
Ceramic ramekins are another popular choice because many home cooks already have them. They are sturdy and can go directly from the steamer to the refrigerator. Since ceramic is thicker than aluminum, it takes a little longer to heat through. Check the custard near the end of the cooking time and allow a few extra minutes if needed. If you plan to serve the Purin in the ramekin with a spoon, there is no need to unmold it.
Which Mold is Best?
For the smoothest texture and easiest unmolding, aluminum molds are my first choice. If you prefer to serve the Purin straight in the container, a heat resistant glass molds/pot will be best so you can see the caramel layer. No matter which mold you choose, try to use the same molds for all the purin so they cook evenly.
How to Make Purin
- Make the caramel : Add the sugar and water to a small saucepan over medium heat. Let the sugar dissolve without stirring. Once it turns a deep amber color, carefully add the hot water. Swirl the pan until smooth, then immediately divide the caramel between your pudding cups.
- Warm the milk : Heat the milk with sugar and vanilla extract in a small saucepan until it is warm but not boiling, about 140°F (60°C). Remove it from the heat.
- Make the custard : In a bowl, gently whisk the eggs and sugar until the sugar dissolves. Slowly pour in the warm milk mixture while whisking gently.
- Strain the mixture : Pour the custard through a fine mesh sieve into a measuring jug. This removes any bits of cooked egg and creates a silky smooth texture. Skim off any bubbles from the surface.
- Fill the cups : Carefully pour the strained custard into the prepared pudding cups over the caramel.
- Steam the Purin : Instead of baking, this Purin is gently cooked using a bain marie, or hot water bath. A frying pan with a lid works perfectly and gives the custard its smooth, silky texture. Arrange the filled pudding molds in a 10-inch (26 cm) frying pan. For 160ml-180ml molds, pour in 3 to 4 cups (750 ml to 1 litre) of boiling water so it reaches about ¾ inch (2 cm) up the sides of the pan. If you’d like, place a folded kitchen towel under the molds to keep them from sliding around.
Bring the water to a boil, then immediately reduce the heat to low. Cover the pan with a lid lined with a clean kitchen towel to catch any condensation and keep water droplets from falling onto the custard. Or you can cover the individual molds with aluminum foil. Steam for 3 – 5 minutes over low heat, then turn off the heat. Leave the lid on and let the Purin sit for 15 minutes. The residual heat will gently finish cooking the custard, giving it a smooth texture without becoming spongy or full of holes.
Shiho’s Kitchen Tips to Make Purin
- Watch the caramel closely. Once the sugar starts to turn golden, the color changes quickly and becomes too dark and burns. Remove it from the heat when it reaches a deep amber color to avoid a burnt, bitter taste.
- Strain the custard. Pouring the mixture through a fine mesh strainer removes any bits of egg and gives the Purin its signature silky smooth texture.
- Use gentle heat. Low heat is the secret to smooth Purin. Cooking it too quickly can cause the custard to become spongy or porous.
- Keep the lid covered. After turning off the heat, leave the lid on for the full resting time. The residual heat finishes cooking the custard without overcooking it.
Serving suggestions
Purin is best served chilled, straight from the refrigerator. Turn it onto a serving plate just before serving so the rich caramel sauce can flow over the silky custard. Add your own toppings if you want, like whipped cream, fresh berries, or sliced seasonal fruit.
MatchaFor a classic Japanese café-style dessert, enjoy Purin on its own with a cup of hot coffee, matcha, or hojicha. The slight bitterness of the drink pairs perfectly with the sweet caramel.
You can also create flavor variations of the purin itself by adding matcha, chocolate, or coffee.
If you’re serving Purin as part of a Japanese meal, it makes a light and refreshing dessert after dishes like curry rice, omurice, or karaage.
Storage
Store the Purin covered in the refrigerator for up to 3 days. Keep each pudding in its mold or an airtight container until you’re ready to serve to help prevent it from drying out.
Purin is not suitable for freezing. Freezing changes the texture of the custard, making it watery and grainy once thawed.
FAQ
A: Yes, you can but remember fat content of the regular milk adds to the rich flavour.
A: You can choose metric or US measurements. Just click which you will use underneath the ingredients list in the recipe card. You can also change the servings as well. Click the serving number, a sliding scale appears so you just slide it left or right.
Purin プリン
Video
Equipment
- 4 160-180ml molds
- 1 bowl
- 1 saucepan
Ingredients
Caramel Sauce
- 3 tbs sugar
- 2 tbs water to dissolve the sugar
- 1 tbs hot water
Custard Base
- 360 ml milk
- 3 large eggs
- 60 g sugar
- 1/2 tsp vanilla essence or vanilla paste
Instructions
Caramel Sauce
- Place the sugar and water (for the caramel sauce) in a small saucepan over medium heat until the sugar has dissolved.
- Keep cooking over medium heat till the sugar and water mixture turns into a beautiful amber colour.
- Turn the heat off and add 1tbs of hot water.
- Pour the sauce into 4 pudding molds while it is still hot.
Custard base
- Add the milk, 30 g sugar, vanilla seeds, and pod to a saucepan. Gently heat to about 140°F (60°C), until the milk is hot and just beginning to steam. Set it a side.
- Add the egg, sugar and vanilla essence into a mixing bowl and whisk all together.
- Add warm milk into the egg mixture gradually and stir to combine them all together.
- Strain the custard base using a sieve or strainer.
- Divide and pour the custard mixture into the 4 pudding molds (on top of the caramel sauce).
- Place the molds in a shallow flying pan and add about 750-1000ml water over high heat.
- Bring it to boil then turn the heat down to low, wrap the pan lid in a dry towel and put the lid on and leave it for simmer for 3-5 minutes. *1
- Turn the heat off and leave it for 15 minutes( do not open the lid).
- Take the molds out of the frying pan and allow them cool down.
- Refrigerate the molds for at least 1 hour.
- Serve it on a plate.
Notes
Nutrition
Hi, I was wondering if it is possible to reduce the sugar by half without affecting the texture of the purin? I tried the original recipe, and it came out well, but my family complained that it was too sweet, and I already do not use the caramel sauce.
Hi Olivia, if you reduced the amount of sugar by half, it will be completely different recipe. I have not tried with half of the sugar so I can’t tell….
Hello Shihoko, chance upon your recipe and tried out yesterday. It was nice and not too sweet. One question, after I removed from the mold, there are some holes around the surface of the Purin, but inside was smooth. Anywhere I did wrongly?
Hi Angeline, Thank you for making this prin. When the prin is over cooked those holes appears. But if the inside was smooth, that’s ok.
Hello Shihoko, I don’t have this kind of molds! Can I use a mug instead ? ^^
Hi Jasmine yes. but you may adjust the steaming time.
Hi Shihoko! We made this and it turned out wonderfully. I was wondering how you combat the hardening of the caramel sauce? We really struggled with it and ending up not using it in the end. Thanks!
Hi Carolyn, It does become hard at the bottom of the form and stick to it even after I remove the prin from the form but you still taste noice burnt caramel flavour and colour.
Can I use Evaporated Milk instead?
Hi Emerald, You can, but you need to reconstitute the evaporated milk that you are going to use to similar density to the milk.
hi, shihoko-san! i stumbled upon your recipe when i was searching for a flan recipe as my dad has been asking me to make one. would like to know if its possible to make in the oven? i dont really have a pan suitable for my molds (only have wok in our house) so i wanted to know if a water bath in the oven is okay and what do u suggest i do about it. 🤞🙏
Hi Shai, yes I think it will be ok to use oven. This is just made it easier just to use frying pan rather than putting it into oven. Though you need to adjust the time and temperature.
oh okay, thank you so much shihoko-san!!
You are welcome 😀
Hi Shihoko!
Just tried this recipe last night and it turned out SO good! It was rainy last night in Melbourne and my mum and I were craving something comforting and sweet, so I thought this sounded nice and quick. I made one large purin in a large ramekin we had and cooked it for 20 minutes instead which was perfect. I will definitely be using this recipe again, thank you so much 🙂
Hi Kathleen, that is fantastic! You adjusted the time required to cook to suit your cooktop and ramekin perfectly!
Hi shihoko,
I just made this desert with glass molds and it stuck to the bottom. I was wondering if you could tell me the brand of your aluminum molds you used. Xoxo
Hi Elsa, I bought them from a local kitchen supply shop called Wheel and Barrow. It did not have any brand name. This is similar what I have.
Thank you so much I got them and am retrying you recipe right now!
Hi Shihoko,
I tried making this for two servings and once I finished the last step of putting the molds in the water bath, after letting it sit for 15 mins, my custard was still watery just like the way it was before heating it. I don’t understand where I went wrong, please help!
Thank you!
Hi Dhruvi, if it did not set, the 5 min simmering was not enough time for your cooking top. The heat was too low? You need to adjust the time.
Thank you for the quick reply, Shihoko!
I will let it sit longer next time then and adjust the heat settings. Also, is the caramel sauce supposed to harden immediately within seconds? Because that is what happened as soon as I poured it into the mold. Maybe I made it too thick? Could you suggest how to better deal with this?
Thank you!
P.S. I have never cooked a day in my life and I am a huge fan of your blog. The recipes are so fun to read and the instructions easy to follow 🙂
Hi Dhruvi, yes it does, so you are doing well 😀 Thank you for your kind words. Have fun cooking Japanese food and stay healthy!
Just made a double batch of this for my grandparents and it turned out amazing! By far one of my favorite desserts and all of my family members loved it! Also, this is super easy and simple to make (I’m only 14). Definitely making this again in the future 🙂
That’s fantastic Ashley 😀 I am glad your Prin turned out delicious. What a lovely action for making purin for your grandparents 😀
Hi Shihoko,
Thanks for sharing this recipe! Just had family over for dinner and it was a massive success. Just one question- I watched the video and noticed it looked like you were brushing something (oil? butter?) on the molds before pouring the caramel. What was it?
Hi SJ, yes it is oil. I forgot to put that in the recipe. Thank you for asking 😀
Hi Shihoko, Just wanted to say how much I loved the pudding recipe. My husbands favorite dessert is Flan which is a Spanish Dessert and it was so similar in taste. It may take me a few times to get the caramel just right. But, all in all it was a hit. Thank you so much. I hope you stay healthy and keep up your good spirit during this time of crisis in the world.
Asheville, NC United States
Kelly
Ohhh Thank you Kelly. You too, stay healthy!
Hey Shihoko, I’m new to your blog but I’m absolutely in love! I’m 15 and I have always had a love for food and Japanese culture and your blog is so perfect! I’m so excited to try this recipe out!!!
Ohhh Konnichiwa Melanie-san. I am glad that you like Chopstick Chronicles :D. Don’t forget to sign up for free weekly newsletter so you don’t miss out anything. Also did you enter for giveaway comp?
Konnichiwa! I am glad I found Chopstick Chronicales~
I will definitely sign up and enter the giveaway!
:DD
This is such an elegant dessert!
Thank you Wilhemmina 😀
So easy and very delicious. Will definitely make it again!
wow in spanish looks similar to flan!
Siiii! It’s a lot like that 😀
These look so cute! I really want to make it, but do you think it would still work without the caramel? I don’t really like the taste of caramel.
Hi Sara, yes I think it should work without caramel 😀
Hi how r u
I really wanna try this out but i am not sure on which type of moulds to use. Plastic or glass anf of what size. Please let me know as it looks really yummy.
Hi Ariana, I used the aluminium forms for that photo but you can use small ramekins too. My forms are 6cm diameter and about 5cm high 😀
Thanks a lot 😊
Hi Shihoko, I’ve made this recipe twice and he custard is amazing but I can’t get the sugar sauce to caramelise. Do you know what I might be doing wrong?
Hi Sophie, Sorry for late reply. I have been traveling and not in wifi free environment. Anyway, may be add too much water? if so you need to cook longer but need to be careful once it start to change colour it turns brown quickly.
Is there any way that I could get these measurements in cups or tbs? x.x I don’t have the luxury of having a scale in my kitchen yet. I really want to try this but converting weight is difficult based on the type of ingredients.
Hi Ace, Thank you for your comment. I use measurements in grams because the size of cups differ by countries. I used on line cooking measurement converter. 40g sugar will be 1/3cup, 70g sugar is 5/8cup, 50g water is about 3 Tbs and 300 ml milk is about 1 1/3 cups. Hope this helps. If there are any more questions, please comment here or email me 😀 Thank you for trying this recipe.
Is this the correct measurements?
Ingredients:
Custard Base
11/3 cups milk
4 medium sized eggs
2/3 cup sugar
1/2 tsp vanilla essence
Caramel Sauce:
1/3 cup sugar
3 Tablespoons water
Hi Rebecca, It does not seem right. I don’t know how people not in Australia measure ingredients. I have to update the recipe correctly. That conversion is not seems right. Sorry.
Shihoko, you always make the most beautiful dishes! This was my absolute favorite when I was a kid! My mom would make it and sprinkle a little freshly ground nutmeg on top. I remember savoring every single bite! Thank you so much for this recipe – I don’t think I’ve had since I was little! Need to make some asap!
Ohhh Thank you Kathleen <3 This pudding brings my childhood memory too and we have been making it often lately as it is so easy to make and yummy 😀
It looks delicious but do you think it would cause a problem to swap the regular milk for hazelnut/almond or rice milk?
Hi Nikolina, I have not made with any nuts milk or rice milk but I think that it will work to replace regular milk with other milk. Just that the flavour will be different. To have rice flavour, you can use more yolk than egg white. So you could use 4 egg yolk and 2 egg white to make up 140g eggs to have rich flavour 😀
Thanks for the reply! I’m really looking forward to making this!
You are welcome 😀 Enjoy!