Purin (Japanese custard pudding) – only 5 ingredients!

Purin is a popular dessert in Japan and is served in many restaurants, dessert shops, and even grocery stores. It is oftentimes compared to creme caramel, flan, or creme brûlée. This recipe is the easiest way to make purin because it does not require any steaming or baking!

Pucchin purin (Japanese custard pudding)

I found these plastic containers at Daiso (Japanese dollar store) and I knew I had to make them! These are the exact purin containers as the ones made in Japan. They are called pucchin purin. It’s called pucchin purin because there is a little tab at the bottom of the container that when you push it open, it makes a “pucchin” sound. When you flip the purin over and push open the tab, it releases the purin out of the container and onto the serving dish.

What if you don’t have the pucchin purin plastic container?

You can use any container you have! Without the pucchin purin container, it may be difficult to flip the purin out onto a dish. If that happens, run a knife around the container and the purin to help release the purin. You can also try to run the outside of the container under hot water for a few minutes (try not to get any water in the pudding). Even if you don’t flip it over, it will still taste incredibly decadent and delicious!

This ingredient yields 5 small purins, however, depending on the size of your container, you may end up with more or less. Adjust the ingredient amount accordingly.

Tips on making purin (Japanese custard pudding)

1. Make sure the gelatin “blooms” properly so it doesn’t clump up in the mixture. For the caramel sauce, bloom the gelatin separately in a small bowl. For the custard, make sure to lightly sprinkle the gelatin powder slowly covering the mixture. If you dump it all in at once, it will clump up.
2. You don’t want the purin mixture to come to a boil. Make sure to stir continuously and take it off the heat as soon as it comes to a low simmer. Otherwise, the mixture will become like scrambled eggs.
3. Be careful when putting water in the caramel sauce because it will splatter. Be very gentle.
4. Optional but I highly recommend straining the custard mixture through a sieve or strainer. This will ensure a smooth texture and remove some of the air bubbles.

INGREDIENTS

CARAMEL SAUCE INGREDIENTS 

• 4 tbsp Sugar
• 75 ml Water
• 1/2 tsp Gelatin powder
• 1 tsp Water to “bloom” gelatin powder

CUSTARD PUDDING INGREDIENTS

• 300 ml Whole milk
• 2 Egg yolks
• 2 tbsp Sugar
• 5 gram Gelatin Powder
• 1 tsp Vanilla extract 

INSTRUCTIONS

TO MAKE CARAMEL SAUCE

• To bloom gelatin powder, mix together gelatin powder and water and set it aside for use later
• In a pan, put 2 tbsp sugar and turn on stove to medium heat
• Once sugar starts caramelizing, put in water and rest of the sugar. (Be careful when putting water in because it will splatter. Make sure to be quick but gentle when pouring in the water.) 
• Take it off the heat and add in gelatin mixture
• Pour caramel into bottom of small pudding container or ramekins (about 2 cm in height)
• Chill in fridge and let the caramel sauce set for at least 20 minutes

TO MAKE CUSTARD PUDDING

• In a pot, combine milk, sugar, and egg yolks
• On low heat, stir mixture continuously so the bottom of the pan does not burn
• When you start to see small bubbles on the edge of the pan, turn off heat right (you do not want the mixture to come to a boil)
• Sprinkle gelatin powder on top (make sure to lightly sprinkle over the custard to prevent clumping)
• Mix thoroughly 
• Strain through a fine mesh to remove any air bubbles or clumping 
• Pour mixture in pudding cup over the caramel sauce (caramel sauce should have set by now)
• Then put in fridge for at least 3 hours or until the pudding sets 
• Serve cold and enjoy