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Japanese Vegetarian Dessert Featured

Japanese Purin

An authentic recipe for Japanese Purin, emphasizing precise temperature control and straining for an ultra-smooth custard.

Level Medium Prep 20 min Cook 40 min Servings 4 Score 4.9/10

Ready in

60 min

Makes 4 servings

Prep 20m

Cook 40m

Level Medium

About this recipe

An authentic recipe for Japanese Purin, emphasizing precise temperature control and straining for an ultra-smooth custard.

A traditional Japanese caramel custard pudding known for its delicate melt-in-the-mouth texture.

Ingredients

Servings

Units

Caramel

1/2 cup granulated sugar
2 tbsp hot water

Custard

1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
2 large eggs (whole)
1 large egg yolks
1 tsp vanilla extract

Equipment

Saucepan For caramel and milk
Ramekins 4 individual custard cups
Fine-mesh sieve For straining custard
Baking dish For water bath (bain-marie)

Instructions

In a small saucepan, heat sugar over medium heat until it melts and turns a deep amber color.
Carefully stir in hot water, then immediately pour the caramel evenly into 4 ramekins and let cool.
In another saucepan, combine milk and heavy cream, heating gently until warm (do not boil).
In a bowl, whisk together whole eggs, egg yolk, and sugar until combined without introducing too many bubbles.
Slowly pour the warm milk mixture into the eggs while whisking constantly, then stir in the vanilla extract.
Strain the custard mixture through a fine-mesh sieve to ensure a silky texture, then pour into the prepared ramekins over the hardened caramel.
Cover ramekins with foil, place in a baking dish filled with hot water, and bake at 300°F (150°C) for 30-35 minutes until just set.
35 min
Let cool completely, then refrigerate for at least 4 hours before inverting onto plates to serve.
240 min

Nutrition

Calories 290

Protein 8g

Carbs 34g

Fat 14g

Fiber 0g

Sugar 32g

Sodium 75mg

Serving Size 1 ramekin

Cooking Timeline

Prep 20 min

Cook 40 min

Total 60 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.8
Presentation 9.5
Nutrition 7.0
Value 9.5
Instructions 9.2
Ingredients 9.5
Time Accuracy 9.0
Difficulty 8.0
Would Make Again 9.0

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An exquisitely smooth and creamy Japanese classic that delivers professional bakery results at home.

Pros

Incredibly silky texture
Balanced sweetness
Wonderful homemade caramel

Cons

Requires chilling time before serving

Overview

A traditional Japanese caramel custard pudding known for its delicate melt-in-the-mouth texture.

AI Insights

Summary

An authentic recipe for Japanese Purin, emphasizing precise temperature control and straining for an ultra-smooth custard.

Tips

Do not overheat the caramel or it will turn bitter
Bake at a low temperature to prevent the custard from getting rubbery or developing air holes
Chill thoroughly overnight for the firmest and best texture

Substitutions

Whole milk + heavy cream → Half-and-half

Storage

Store covered in the refrigerator for up to 3 days.

Pairing

Hot Japanese green tea
Iced black coffee

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FAQ

Why do I need to strain the custard mixture?

Straining removes any lumps of cooked egg or air bubbles, resulting in the signature silky-smooth texture of Japanese purin.

How do I easily unmold the purin?

Run a thin toothpick or paring knife gently around the inside rim of the ramekin, then invert it onto a serving plate with a lip to catch the caramel sauce.