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
My pudding never set…I have been repeating the boil>low heat>off for the 4th time now. ): I am sad and frustrated waiting for it to be set.
I have had some dismal failures making the caramel for crepe caramel.. your tips are going to change all that, 🙏🏽 glad you’re getting to see your son after so long under restrictions.
I’ve made this a number of times, adjusting cook time/temperature just slightly to suit smaller ramekins, and it’s always smooth and jiggly! My family loves eating it and it reminds them of steamed egg since we’re Chinese, but with delicious caramel flavour.
Thank you Jasmine 😀
Hi! Great recipe! I wondered if there is a sugar free version of it? 🤔
Hi Evelin, I have not tried myself but you can replace sugar with xylitol etc.
Hey I am thinking of making this but on Leto can I use stivia instead of sugar
Do you mean Keto? Yes you can.
Thank you for sharing this easy way of making a classic “Japanese”dessert that I just love. I’ve been through failures using the bain marie method and just love the simplicity and economy of making it on the stove. It saves me from lighting the large oven and wasting energy.
You are welcome Thank you Joy 😀
Thank you for the recipe! I’ve made it 3 times already, and it’s SO delicious.
Ohhh you are welcome 😀
No matter what I do, the caramel sauce turns into hard candy at the bottom of the ramekins. I pour it when it just begins to change color, and while it is still hot. It will not soften even after the purin is cooked, nor after it is set by chilling. How do I make it soft?
Hi 栗 did you add the water at the end? though it is quite hard and how it is.
So, should we pour the water at the earlier or at the end after we get the beautiful color of caramel?
My caramel got hard like a stone either
Add 20ml of boiling (make sure it is as hot as possible) water after it reaches the desired colour and immediately swirl the pan. It will sizzle and bubble a bit violently, but shouldn’t splash out of the pan. Just be careful. Then you will end up with a more watery sauce.
Hi, this looks great! Are these purin freezeable?
Hi May no, because of the egg used.
My sons were picky eaters and underweight when babies, and my husband described his favorite treat when he was a child as custard pudding in caramel sauce with a dollop of whipped cream topped with a maraschino cherry served at Japanese restaurants when he ‘ate out’ with his father . Personally, in my childhood, I didn’t like any ‘eggy’ foods, such as plain eggs, egg salad, egg nog, or even custard, or custard pie. I made chawanmushi in an acorn squash when I was first married, and my husband was happy with the effort. So, I experimented (and sometimes purchased pudding powder) to find an easy recipe for custard for my little babies, and they were quite receptive. In summer, I froze the custards in little containers for ‘pudding pops’. That was several decades ago, and they have no problem with being underweight, but are quite healthy. Lately, I’ve been experimenting to find a nice ratio of sweetened condensed milk, plain non-fat yogurt and eggs for custard pie. Sometimes I add lemon or lime or cocoanut flakes. However, had I run across this recipe years ago, I would’ve saved alot of time in experimenting. is quite nice and simple. And, I can still add a dollop of whipped cream and a maraschino cherry on top, or serve with chopped mango.
Hello! I’m having trouble with the caramel sauce, does it have to be a nonstick pan? I’m a bored teen at home trying to make something new ^^`
Hi Iris, no I don’t use non stick pan, but you need to pour into the ramekins while it’s hot. Be careful not to burn yourself.
i mean, i did make caramel at home before using a sauce pan, but afterwards, the sugar stuck to the pan, and i had to soak it in hot water to dissolve the sugar, so the clean up is definitely a bit more work. but a sauce pan could work as well!
Hi Shihoko
Great recipe! Looks simple enough to follow.
Can I put small cubes of fresh mangoes in the mixture before the bain marie process?
Thank you!
Alicia
Hi Alicia, you can but I am not sure if the flavour combination goes well or not.
Oh ok. Noted with thanks! 🙂
Very nice recipe😊thank you
Thank you Jerome 😀
Can you use 1 big bowl insead of small ramekins? My kid wants a “giga pudding” but I wanted to make it from scratch.
HI Andrea, yes you can but you need to adjust cooking time 😀
I’ll be making this the third time today since when ive made it before it was well received by family! I did it once following your recipe exactly and then another time i put early grey in it too. Today im going to see what happens when i use lavender syrup from monin (since i cant buy any from the lady i normally buy it from). I know its not following how its supposed to be made, but i love experimenting with the flavors. I might try putting matcha just to see, too! But youre recipe is literally so good thats why i can experiment since the base is so good :))
That’s fantastic Maddie, Keep experimenting with the flavour. Please let me know if you find any other great flavour to add. I would be appreciative if you would give the recipe 5 stars. Thanks again for your comment.
Made this and it turned out great. Didnt have molds so i used medium size tea cups🤣. Will be making for friend and family soon
Thank you Shihoko
Thank you Irene for making Purin with my recipe 😀
Hi, do you know what wattage your microwave needs to be to warm the milk? Thank you!
Hi Helen I think my microwave default is set to be 1000w.
Can I use small mason jars if I don’t have the pudding moulds?
Hi Jenny yes you can or use ramekins
Just like the Chronicles of Narnia
? Does Prin appear in the movie?
Thank you for the recipe. It turned out great!
The next time I make this, I will probably add a little more caramel. The pudding was sweet enough but I cannot get enough of that bitter, slightly burnt flavor of caramel.
Oh, and I guess I shouldn’t use double walled containers too…
Thank you Bodie 😀