Japanese Purin (プリン)
Imagine a dessert that’s silky smooth, delightfully creamy, and topped with a glistening layer of caramel sauce that’s just the right balance of bitter and sweet.
Welcome to the world of Japanese purin, a beloved custard dessert that has captured the hearts and taste buds of people across Japan and beyond.
I grew up buying Purin from convenience stores in Japan and snacking on them all the time. And luckily, they’re super easy to make at home too, while looking really impressive!
This charming dessert, reminiscent of classic crème caramel, offers a unique twist that sets it apart. Join me on a journey to explore the origins, preparation, and sheer joy of savoring Japanese purin.
Purin, derived from the English word “pudding,” first made its appearance in Japan during the early 20th century. The dessert quickly gained popularity due to its simple yet elegant nature, often enjoyed in both homes and restaurants.
While purin shares similarities with European custards, its Japanese adaptation incorporates local tastes and ingredients, making it a distinct treat in its own right.
Is Purin the same as Flan?
Purin and flan are very similar desserts, but they have distinct differences that reflect their cultural origins.
Similarities:
- Basic Ingredients: Both purin and flan are made from a mixture of eggs, milk, sugar, and often vanilla extract.
- Caramel Sauce: Each features a layer of caramel sauce that coats the top when the dessert is inverted onto a plate.
Differences:
- Origins:
- Purin: Originates from Japan and is a Japanese adaptation of custard desserts, influenced by Western cuisine.
- Flan: Originates from Europe, specifically Spain and France, and has spread to Latin America and other parts of the world.
- Flavor Profile:
- Purin: Has a slightly firmer texture and a simpler flavor profile, typically emphasizing the vanilla and caramel.
- Flan: Can vary more widely in flavor and texture, often incorporating additional flavors like coconut, coffee, or orange zest, especially in Latin American versions.
- Serving Style:
- Purin: Typically served as individual portions in small ramekins or molds.
- Flan: Can be served in both individual portions or as a larger, single dessert that is sliced into pieces.
Kitchen Tools
Making purin requires a few essential kitchen tools to ensure a smooth and successful preparation process. Aside from fairly basic kitchen tools (whisk, mixing bowl, baking dish, etc.), you will need ramekins. They’re small, heatproof dishes that will hold the purin mixture and can withstand baking in a water bath. I’ve linked a couple that I recommend that are both around the same price as well.
Japanese Purin (プリン)
- Total Time: 1 hour
Description
Japanese purin is a silky-smooth custard dessert topped with a rich caramel sauce, offering a delicate balance of creamy sweetness and subtle bitterness.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar (for the caramel)
- 2 cup whole milk
- 1/2 cup granulated sugar (for the custard)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 300°F (160°C).
- Start by making the caramel. In a a small pot, melt 1/2 cup of sugar and 1 tablespoon of water over low-medium heat.
- Keep stirring until the sugar turns golden brown, being careful not to burn it.
- Pour the caramel into the bottom of your ramekins. Tilt the molds quickly to coat the entire bottom.
- Begin making the custard. In a medium-sized bowl, whisk the eggs until beaten.
- In a small pot, heat the milk until it’s warm but not boiling. Add 1/2 cup of sugar and stir until dissolved.
- Gradually pour the warm milk mixture into the beaten eggs while continuously whisking. Add the vanilla extract and mix.
- Strain the custard mixture through a fine mesh sieve to ensure a smooth texture.
- Pour the custard mixture into the caramel-coated molds. Place the molds in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the molds.
- Bake in oven for about 40-50 minutes or until the custard is set.
- Refrigerate the purin for 2-3 hours.
- To serve, run a knife around the edges of the mold and invert the purin onto a plate.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6