Japanese Showa-Style Caramel Pudding (Purin)
From the MolalaCook kitchen · 烘焙手記
Japanese Showa-Style Caramel Pudding (Purin)
昭和風焦糖布甸
This smooth, sliceable purin uses whole eggs, milk and a vanilla pod.
▶ Watch the recipe
Before you begin
MolalaCook’s version, adapted from an Oxymoron recipe, rests the cold custard before a gentle water-bath bake. Prepare an extra cup if your moulds are smaller. The depth of the custard will affect how long it takes to set.
Method 做法
Line the cups with caramel
Heat the caramel sugar over low heat, swirling the pan as it melts. Once amber, carefully add the 5 ml hot water; the syrup will bubble and spit. Divide between heatproof pudding moulds and swirl to cover their bases. Leave to cool.
See this stage at 0:23 →
Strain and rest the custard
Beat the eggs gently to loosen them and strain twice. Stir in 40 g sugar, milk and vanilla. Cover and refrigerate for two hours to let the sugar dissolve without heating the milk.
See this stage at 1:45 →
Bake in a water bath
Pour into the caramel-lined cups. Cover each with foil and pierce a few small holes. Place in a deep tray and add warm water at about 40°C to roughly 70% of the way up the cups. Bake at 140°C (284°F) for 60–70 minutes, checking that the centre has set.
See this stage at 2:26 →
Chill and turn out
Cool briefly, then refrigerate at least four hours. Run a thin knife around the edge and invert onto a small plate so the caramel flows over the pudding.
Watch & bake along
Japanese Showa-Style Caramel Pudding (Purin)
✦Which water goes into the caramel?+
Tools for this recipe
Glass Pudding Cups with Lids (Set of 6)
Use the glass cups to portion and serve the chilled dessert.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For straining the beaten eggs before adding milk.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
