What is Purin (プリン)?
Purin (プリン), also known as Japanese pudding, always tops my list of favourite Japanese desserts. It blends the creamy richness of milky custard with a hint of bitter caramel sweetness. It’s also a popular item on the dessert menu at my mom’s restaurant, with some customers even ordering it as a souvenir. I remember one customer who was a huge fan of my mom’s purin; typically served in small molds (100ml-150ml), he ordered a large bowl because it was his dream (well, it’s everyone’s dream, really). My mom always made a batch of purin, keeping some for me when I was younger, and I just couldn’t resist having more than one.
While it’s easy to find purin in Japan at convenience stores for just $1, my mom’s recipe stands out with its incredibly creamy texture that’s simply irresistible. The highlight is the caramel sauce drizzled over the top just before serving, which turns each bite into a symphony of flavors dancing on your taste buds. So, get ready to embark on a delicious adventure as we explore the art of crafting this beloved dessert!
Purin (プリン) - Japanese Rich Custard Pudding
Ingredients
Custard Mixture
- 400 ml Whole Milk
- 5 Eggs (2 eggs and 3 yolk)
- 40 g Granulated Sugar
- 100 ml Heavy Cream
Caramel Sauce
- 75 g Granulated Sugar
- 50 ml Water
Instructions
Custard Mixture
- Microwave about 1/4 of whole milk for 1 min (700w).
- Pour the heated milk into a mixing bowl and add 40g of granulated sugar. Whisk together until the sugar melts.When preparing the custard mixture, the key is to whisk gently as we don’t want to make too many bubbles. Also, you can add 1 teaspoon of vanilla extract as preference.
- Once the sugar has melted completely, add the rest of whole milk and heavy cream, and gently whisk.
- Add 2 eggs and 3 yolks to the mixture and whisk.
- Strain the mixture through a fine mesh sieve to make a smooth texture.
- Distribute the mixture evenly among the molds. Then, place the molds on a baking tray filled with water, ensuring that the water level reaches halfway up the sides of the molds.
- Carefully place the dishes in the preheated oven and bake for about 15 minutes, or until the mixture is firm.How do you know if the custard mixture is ready to take out from the oven? Shake the molds and if the center of the mixture still jiggles slightly, it's almost ready!*The cooking time may differ depend on the size of mold.
- Turn off the heat and take out the pudding from the over to let it continue cooking with the residual heat.Tilt the molds, and if the mixture is no longer liquid, it's finished!
- While waiting for the pudding to cool down, let’s prepare the caramel sauce.
Caramel Sauce - Don't stir, but watch carefully!
- Keep an eye on the sauce as it transitions quickly between each step.A: Combine 75g of granulated sugar and 25ml of water in a small, deep saucepan, and heat the mixture over medium heat.B-E: As it boils, it will produce a lot of bubbles, and the color will gradually change from yellow to caramel brown. You may want to stir, but don't!F: When the caramelized sugar begins to smoke, promptly turn off the heat, add 25ml of water, and swirl the pot carefully.(Be careful when adding water to the caramel to avoid caramel splattering. The purpose of adding water at the end is to stop the cooking process and prevent the caramel from burning. It is very important NOT to stir when preparing caramel sauce)
- Cool down the caramel sauce to room temperature until it hardens, then pour a thin layer of caramel over each mold.
- Enjoy Your Delicious Homemade Japanese Pudding Chilled As A Refreshing Dessert!
