There is something wonderfully nostalgic about Japanese purin. Similar to Spanish flan and French crème caramel, purin is a much-loved custard dessert in Japan. There are several types of purin in Japan, including baked, steamed, and gelatin-set varieties. In recent years, classic retro-style purin served in tratidional Japanese cafes has also start to attract on social media, including from people outside Japan.
Unlike softer, creamier puddings, traditional Japanese cafe-style purin is known for its firm, satisfying texture and bittersweet caramel sauce. Although it looks charming and tastes indulgent, purin is surprisingly simple to make at home with just basic, including eggs, milk, and sugar.
In this recipe, we'll show you how to make classic steamed Japanese purin with a smooth, rich custard and homemade caramel sauce. Enjoy it chilled with a cup of tea.
Steamed Caramel Custard Pudding Recipe
Makes: 4 heatproof cups (approximately 150ml / 5 oz each)
Ingredients
For the caramel sauce
- 65g (2.3oz / ⅓US cup) sugar
- 1 tbsp water
- 1tbsp hot water
For the custard
- 3 large eggs
- 350ml (11.5fl oz / 1½ US cups) whole milk
- 55g (1.9oz / ¼ US cup) sugar
- ½tsp vanilla extract
Instructions
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Make the caramel sauce:
Place the sugar and water in a small saucepan over medium heat. Allow the sugar to dissolve and cook until it turns a deep golden amber color.
Remove from the heat, add the hot water and gently swirl the pan to combine. Be careful, as the hot caramel may splatter.
Quickly divide the caramel between the four heatproof cups. Set aside.
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Prepare the custard:
Warm the milk and sugar in a saucepan over low heat, stirring until the sugar dissolves. Do not let the milk boil. Remove from the heat.
In a bowl, gently whisk the eggs. Slowly pour in the warm milk, stirring continuously. Add the vanilla extract and mix gently.
Strain the mixture through a fine-mesh sieve for a smooth, delicate texture. Pour the custard mixture evenly into the four cups over the caramel.
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Steam the pudding:
Place a kitchen cloth at the bottom of a deep pot and arrange the pudding cups on top. Pour hot water into the pot until it reaches approximately half way up the sides of the cups.Wrap the pot lid with a kitchen cloth to prevent condensation from dripping onto the puddings.
Cover with the lid and heat until the water begins to simmer. Reduce the heat to very low and steam for 5 minutes.Insert a skewer into the center of a pudding. If the liquid that comes out is clear, the pudding is ready. If it looks cloudy, steam for another 1-2 minutes.
Turn off the heat and leave the puddings in the residual heat for another 10-15 minutes.
Remove the cups from the pot and allow them to cool.
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Chill and Serve:
Refrigerate until thoroughly chilled.
To serve, run a skewer or thin knife all the way around the inside edge of each cup to loosen the pudding. Place a small plate over the cup and turn it upside down. Gently lift the cup to release the pudding.
Tea Pairing: Wakocha, Japanese Black Tea
A cup of Japanese black tea makes a lovely companion to Japanese purin. With its naturally mellow sweetness and gently astringency, Wakocha complements the rich, creamy flavor of the custard without overwhelming it. Depending on the tea, it can bring out different aspects of the pudding, making each combination a little different.
Here are two Japanese black teas we recommend trying with this recipe.
#0366 Fig Wood Smoked Black tea - Kaneroku Matsumoto Tea garden
The black tea leaves are smoked over fig wood chips, brings an interesting contrast to the sweetness of purin. Their distinctive smoky fragrance adds depth to each spoonful, balancing the richness of the custard. A lovely choice for a more grown-up treat.
Mountain-Grown Second Flush Wakocha Koshun - Murakami Tea Garden
Made from the Koshun cultivar, this Japanese black tea has a delicate, herb-like fragrance that leaves a gentle, lingering impression. Its gentle aroma and smooth character pairs beautifully with the rich custard, creating a harmonious and refreshing finish.
Discover our black tea selection from here.
Whether enjoyed as an afternoon treat or after a meal, we hope this homemade purin brings a little taste of a nostalgic Japanese feeling into you home.
