Japanese Pudding ”Purin” Recipe


Caramel Sauce

  • ⅔ cup (140 g) granulated sugar
  • 2 Tbsp. (30 ml) water
  • 2 Tbsp. (30 ml) boiling water


  • 10 g (.35 oz) gelatin powder* or gelatin sheet (= 1 Tbsp. gelatin powder or 4 gelatin sheets)
  • ¼ cup (60 ml) water
  • 4 large egg yolks (Here are some egg white recipes)
  • ⅓ cup + 1 Tbsp. (80 g) granulated sugar
  • 1 ¾ cups (400 ml) milk
  • ½ cup (120 ml) heavy whipping cream
  • 2 tsp. vanilla


  1. Gather all the ingredients. You will also need 8 4-oz ramekins (4 oz = 1/2 cup = 120 ml).

    Japanese Pudding Ingredients

Caramel Sauce

  1. Prepare boiling water (you will only need 2 Tbsp) and a cold damp towel (for Step 4).

  2. Combine sugar and water in a saucepan over medium heat. Gently shake the saucepan to evenly distribute sugar and do not touch until the mixture starts to turn golden brown. Gently swirl and tilt the pan again to distribute the mixture to have even color until it becomes amber color (like darker honey color), about 6 minutes.
  3. Immediately remove from heat to a cold damp towel and add 2 Tbsp boiling water. It will create a huge splash so please be careful. You can shield with a lid or wear oven mitts to protect your hands. Stir the saucepan to mix together. This will slightly thin out the caramel sauce and ensure that it doesn’t become too thick in the ramekins.

  4. Briefly dip the ramekins in hot water to warm up. This will prevent the caramel from solidifying (just shake off excess water and no need to dry).
  5. While caramel is still hot, evenly distribute the caramel among the 8 ramekins. Set aside and let the caramel thicken naturally (which is why the caramel will not mix with the custard mixture later).


  1. In a small bowl, cut 4 gelatin sheets into thin ½ inch (1.3 cm) strips. Add ¼ cup (60 ml) cold water and set aside for 5-6 minutes until the gelatin “blooms” (expands).
  2. If you’re using powder gelatin, combine 3 tsp (10 g) gelatin powder and ¼ cup (60 ml) water and let stand for 1 minute. Then microwave on high for 30-40 seconds and stir. It’s ready to use.

  3. Once gelatin sheets are bloomed, bring 1 inch (2.5 cm) of water to simmer and place the bowl of gelatin mixture over the saucepan (double boiler). Make sure to use a heat resistant bowl which is larger than the opening of the saucepan. Steam will immediately warm up the glass bowl and start dissolving the gelatin. Turn off the heat and set aside. If somehow you end up taking a longer time to do the following process and the gelatin has set into a solid, you will need to melt it back into a liquid with double boiler again.
  4. In a large mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
  5. In a medium saucepan, heat 200 ml (roughly 1 cup) milk (keep the rest for later) over medium heat until the milk is warm to the touch.
  6. Slowly add the warm milk, whisking constantly (tempering the egg mixture).
  7. Pour the mixture back into the saucepan. Cook over medium low heat, stirring constantly (keep an eye on the pot ALL THE TIME; otherwise the mixture will burn on the bottom), until the mixture coats a spoon with a thin film or small bubbles start to form at edges of pan, or reaches 160F (71C).
  8. Add in the gelatin mixture and mix well. Remove from the heat.
  9. Strain the mixture through a fine sieve into a clean bowl.
  10. Add the rest of the milk (200 ml), heavy whipping cream, and vanilla and whisk all together. We’re adding them at the end to help the mixture cool down.
  11. Divide the custard into the 8 ramekins. Cover with plastic wrap and chill in the fridge overnight or up to 3 days. The caramel on the bottom will become thinner after the moisture from the custard transfers to the caramel.
  12. To serve, run a small sharp knife or toothpick around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin a few times to help it out.