Easy Way to Make Creamy Japanese Caramel Custard Pudding a.k.a. PURIN

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with fewer calories

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor naturally

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener

Spread granulated sugar thinly and evenly in a small pot.

Add water to the sugar, allowing it to flow over the interior surface to ensure all sugar is dissolved.

Warm the mixture over medium heat without stirring until it comes to a boil, about 7 minutes.

Once boiling, add 1 tablespoon of hot water to lower the temperature and prevent burning.

Stir the mixture over low heat until it reaches a caramel color, then quickly pour it into heat-resistant pudding cups (150 milliliters each).

In a separate pot, warm milk over medium heat, stirring occasionally, and turn off the heat just before it boils.

Crack 3 eggs into a large bowl and mix with granulated sugar until combined.

Slowly pour the warm milk into the egg mixture in increments, mixing well each time to avoid curdling.

Strain the mixture through a fine sieve into a measuring cup for easy pouring.

Gently pour the custard mixture into the cups over the caramel, filling them equally and adjusting with a spoon if necessary.

Cover the cups with a lid or foil and place them in a deep frying pan or pot, adding water halfway up the sides of the cups.

Steam the pudding over medium heat for about 15 minutes, checking for doneness by shaking the container lightly.

Once cooked, let the cups cool before refrigerating them overnight for best results, or cool to room temperature and place in the freezer for a few minutes if in a hurry.

To serve, let the pudding sit at room temperature for about 15 minutes, then prepare boiling water in a bowl to cover the caramel part of the pudding for 3 minutes.

Use a thin spatula to gently loosen the edges of the pudding from the cup before inverting it onto a plate.

Serve as is or with toppings like whipped cream and fruit, or caramelize sugar on top with a kitchen torch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens