Name: Purin (Japanese Custard Pudding)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Ingredients: For the Caramel Sauce:; 70 g sugar (about 5 Tbsp; use only granulated sugar); 1 Tbsp water (at room temperature); 1 Tbsp hot water; For the Custard:; 400 ml whole milk (1⅔ cups; I highly recommend whole milk for the best result); 100 ml heavy (whipping) cream (6 Tbsp plus 2 tsp; or use an equal amount of whole milk); ½ tsp pure vanilla extract (or 1 inch (2.5 cm) of vanilla bean: cut the pod lengthwise with a kitchen knife and scrape off the seeds with the tip of the knife); 3 large eggs (50 g each w/o shell); 70 g sugar (about 5 Tbsp); For the Bain-Marie:; 3–4 cups hot water

Prep Time

15m

Cook Time

45m

Total Time

This Purin (Japanese Custard Pudding) recipe creates a smooth, creamy custard with a delicious caramel sauce. Made with whole milk, heavy cream, and vanilla, the custard is gently cooked in a bain-marie for a silky texture. A perfect end to any Japanese meal.

Egg

Milk

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Recipe Options

Ingredients

Servings: 5

Scale:

Scale

0.25

0.5

For The Caramel Sauce

70 g sugar (about 5 Tbsp; use only granulated sugar)

1 Tbsp water (at room temperature)

1 Tbsp hot water

For The Custard

400 ml whole milk (1⅔ cups; I highly recommend whole milk for the best result)

100 ml heavy (whipping) cream (6 Tbsp plus 2 tsp; or use an equal amount of whole milk)

½ tsp pure vanilla extract (or 1 inch (2.5 cm) of vanilla bean: cut the pod lengthwise with a kitchen knife and scrape off the seeds with the tip of the knife)

3 large eggs (50 g each w/o shell)

70 g sugar (about 5 Tbsp)

For The Bain-marie

3–4 cups hot water

Steps

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Nutrition Facts

Calories

308kcal

15%
Fat

16g

0%
Saturated Fat

9g

0%
Carbohydrates

32g

1%
Fiber

0g

0%
Sugar

31g

1%
Protein

8g

0%
Cholesterol

151mg

7%
Sodium

71mg

3%

Percent Daily Values are based on a 2,000 calorie diet.

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Purin (Japanese Custard Pudding)