Purin (Japanese Custard Pudding)
Photo: Genri Kura / Unsplash
Smooth, firm little custard puddings with a bittersweet caramel top, steamed gently in the oven. The retro favourite of Japanese cafés (kissaten) and convenience stores.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the caramel
Heat the sugar and water for the caramel in a small pan over medium heat, swirling the pan (do not stir), for 5-6 minutes until deep amber. Take off the heat and carefully stir in the hot water, it will splutter, then quickly pour into 4 ramekins before it sets.
- 60 g sugar
- 2 tbsp water
- 1 tbsp hot water
✅ Done when: the sugar is a deep amber color and smells toasted, not burnt
Heat the oven and boil water
Heat the oven to 150°C / 300°F (130°C / 265°F fan). Boil a kettle of water; this will be used for the water bath in step 4.
✅ Done when: the oven has reached temperature and the water is at a full rolling boil with large bubbles breaking the surface
Make the custard
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Bake in a water bath
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Chill and serve
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Make the caramel
Heat the sugar and water for the caramel in a small pan over medium heat, swirling the pan (do not stir), for 5-6 minutes until deep amber. Take off the heat and carefully stir in the hot water, it will splutter, then quickly pour into 4 ramekins before it sets.
- 60 g sugar
- 2 tbsp water
- 1 tbsp hot water
✅ Done when: the sugar is a deep amber color and smells toasted, not burnt
Heat the oven and boil water
Heat the oven to 150°C / 300°F (130°C / 265°F fan). Boil a kettle of water; this will be used for the water bath in step 4.
✅ Done when: the oven has reached temperature and the water is at a full rolling boil with large bubbles breaking the surface
Make the custard
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake in a water bath
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Purin comes from the English word 'pudding'. Custard pudding arrived in Japan with Western cooking in the Meiji era and became a star of kissaten, the retro coffee shops of the Showa era.
Today it's one of Japan's best-selling desserts, sold in supermarkets, convenience stores and specialist pudding shops.
⭐ Why It's Famous
Firmer and smoother than many Western custards, it's simple, nostalgic and loved by all ages.
💡 Fun Fact
A retro kissaten classic is the 'purin à la mode': purin served in a glass boat with ice cream, fruit and whipped cream.
All over Japan
35.68°N, 139.65°E
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