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Japanese purin cut slices

Smooth and Silky Japanese Purin

This smooth and silky pudding covered in bittersweet caramel sauce is a simple and very comforting dessert. Every melt-in-the-mouth spoonful feels like a dream.
Prep Time 20 mins
Cook Time 55 mins
Chilling Time 4 hrs
Course Dessert
Servings 6 servings

Equipment

  • 8cm by 17cm loaf pan
  • or 6 small ramekins

Ingredients
  

Caramel Sauce

  • 50 grams sugar
  • 10 ml water to cook the caramel
  • 20 ml water

Custard

  • 2 eggs
  • 1 egg yolk
  • 45 grams sugar
  • 210 ml milk
  • 40 ml heavy cream
  • 1 tsp rum optional

Instructions
 

Caramel Sauce

  • Place sugar and 10ml of water in a small light colour saucepan over medium heat until the sugar dissolve. Keep cooking until the mixture turns smoky with a dark amber colour, like cognac.
  • Add 20ml of water all at once to thin the sauce. Remove from heat. (The mixture will splash and splatter. Wear a glove for protection)
  • Pour caramel sauce into mould. Place the mould with the caramel sauce in the fridge to set.
    caramel sauce in baking pan

Custard

  • Preheat the oven to 120C. Set aside a bigger pan for water bath.
  • Place milk and cream in a milk pan and bring to a small boil.
    milk in milk pan
  • Combine eggs, egg yolk and sugar in a medium bowl. Gently whisk to combine well. Gradually add hot milk to the egg mixture, keep whisking as you pour. Add rum. Mix well and pass the mixture through a fine mesh strainer.
  • Remove any bubbles by dabbing with a kitchen paper. Pour batter into the mould. Place the mould into a bigger pan. Fill hot water in the bigger pan to half the level of the pudding mould. Cover with a piece of aluminium foil with holes poke through to allow steam to escape.
    Japanese purin covered in foil
  • Bake for 45 to 55 mins. When done, the pudding should look set and jiggle in the middle when you shake it.
    Japanese purin in baking pan before bake
  • Leave to cool completely before chilling in the refrigerator for minimum 4 hours or overnight.
  • To unmould, place the bottom of the pan in hot water for a few seconds. Run a thin knife around all the sides of the mould. Cover the top with the serving plate and invert the mould. Shake to release the pudding.
  • Slice and serve! Keeps well for 3 daqys in the refrigerator.
Keyword easy custard pudding