How To Make "Purin" (Japanese Custard Pudding) At Home
“Purin” is what we call our caramel custard pudding in Japan. It is a popular Japanese custard dessert, loved by all generations.
It is topped with a bittersweet caramel sauce, and the texture of the pudding itself is silky smooth. The combination of the caramel sauce and the silky pudding tastes deliciously rich.
We use only simple ingredients to make Custard pudding. There are no special ingredients that you must run to an Asian supermarket to get. Milk, Eggs, and sugar are the main ingredients you’ll need to make Japanese custard pudding.
Pudding is actually originally an English dessert. It is said that a man from England introduced various Western foods and desserts to Yokohama around the 1860s, and pudding was one of them. It is also believed that custard pudding became popular among Japanese families around the 1960s. This is due to the fact that during this time, a Japanese food company called House Foods started selling “pudding mix”. From then on, custard pudding became one of the popular desserts to make in Japanese homes.
Custard pudding has become such a popular dessert in Japan that you can now find it in virtually any supermarket or convenience store. However, nothing beats custard pudding made at home. That’s why we recommend you try making it at home because it is so simple and easy!
When it comes to making pudding at home, there are two well-known methods. One method is steaming the pudding while the other method is baking the pudding. In our recipe, we will be baking the pudding in the oven because we believe that the pudding achieves a better texture when baked.
We are also adding an extra egg yolk and real vanilla beans to make the taste of the custard pudding even richer.
Enjoy making and eating this Japanese custard pudding at any time of the year! We’re sure your family and friends will love it too.
Overview
Prep time: 20 mins
Cook time: 60 mins
Total time: 1hr 20mins
Total servings: 4
Difficulty: Easy
Ingredients
- 220ml Whole Milk
- 2 Eggs + 1 Egg Yolk
- 30g Granulated Sugar
- 1 Vanilla Bean or 1 tsp Vanilla Bean Paste
- 30g Granulated Sugar (for making the caramel sauce)
- 30ml Water (for making the caramel sauce)
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