This baked Japanese custard pudding, known as purin in Japan, is creamy, delicious, and easy to make!
One of my favorite desserts growing up was the simple and humble プリン aka purin. It’s basically the Japanese version of flan, or caramel custard. The pudding portion is creamy, and the caramel on top with its slight burnt sugar bitterness…how can I make that sound more appetizing?! You know what I’m talking about right? Anyways, it’s delicious and pairs so well together.
In Japan, purin is really popular, and you can get it in all forms- anywhere from a trendy cafe to a convenience store. There are also different candies and treats that are “purin flavored”. I’ve seen purin kitkats, pocky, and even gum!
There are two main ways to make purin. Baked/steamed and gelatin. You’ll also want these pans to get the right shape. Today I’m sharing with you the baked method. I also plan on adding a gelatin version, so keep an eye out! The ingredients list is SO simple. Sometimes, the simpler the ingredients are, the yummier the end product.
All you need is sugar, water, eggs, milk, and vanilla. That’s all!
The hardest part of purin is making the caramel, because if you let it go too long, the sugar will burn, but if you don’t let it go long enough, the caramel flavor is too muted. Try and go until it is a dark brown. If it’s too light, it won’t have enough flavor. And guess what? It’s just sugar and water. If you go too long and burn it the first time… well, you can just dump it and try again! Ha! Guess who’s done that before?
I want to tell you something funny. Usually when I make purin, I don’t bother with any type of topping. I just eat it, ya know? But I wanted to put a cute little dollop of whipped cream on top to make it look nicer for pictures. BUT I realized I was out of cream! So, for these pictures, I piped some plain greek yogurt on top! Ha! You can’t even tell can you?! Can I call myself a food stylist now?
If you liked this recipe, (which I hope you do), check out my other pudding recipes!