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Japanese

Purin

Contains egg (no meat or fish)

プリン · purin

Firm, silky individual custards baked in a water bath over a layer of bittersweet caramel, chilled and turned out onto plates.

Purin is a Japanese dessert, ready in about 3 hours 50 minutes and made with sugar, egg and milk. It serves 4 and is rated intermediate to cook.

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A close-up of a caramel pudding topped with chocolate and flowers on a decorative plate.
Photo: Lorena Martínez / Pexels · Pexels License
Prep
15 min
Cook
35 min
Rest
3 h
Total
3 h 50 min
Serves
4
Level
Intermediate
Calories
199

Ingredients

4 puddings

For the caramel

Equipment

Method

  1. Step 1

    Heat 60 g sugar (opens in a new tab) with 2 tbsp water in a small saucepan (opens in a new tab), swirling, until it turns a deep amber. Off the heat, add 1 tbsp hot water (it will splutter), swirl and pour into four greased ramekins.

    Food safety: Caramel is extremely hot and spits when water is added; stand back and protect your hands.

  2. Step 2

    Warm the milk (opens in a new tab) with the remaining 40 g sugar (opens in a new tab) until the sugar dissolves (don't boil). Whisk (opens in a new tab) the eggs (opens in a new tab) gently, pour in the warm milk and vanilla (opens in a new tab), then strain into the ramekins.

  3. Step 3

    Set the ramekins in a baking dish (opens in a new tab), pour in hot water to come halfway up their sides, cover loosely with foil and bake until just set with a slight wobble.

  4. Step 4

    Cool, then chill for at least 3 hours. Run a knife round the edge and turn out onto plates so the caramel runs down the sides.

    About this dish

    Origin
    Not attributed to one place · Commonly attributedDescended from European crème caramel; purin is the Japanese form and a convenience-store and café staple.Also popular in Japan
    Dish
    Dessert · Snack · Desserts
    Cooking method
    Oven-baked
    Taste
    sweet, creamy, bitter
    Diet
    Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients
    All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · No nut ingredients · Pork-free · Beef-free · Low-sodium
    Worked out from the ingredients. How labels work
    Good for
    Make-ahead · Child-friendly
    Cook more with
    Sugar · Egg · Milk · Vanilla extract
    Techniques
    Baking

    Allergens

    • Contains: Milkfrom milk, butter
    • Contains: Eggsfrom egg

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    199 kcal per serving

    Calculated

    1 serving ≈ 151 g · recipe makes 4

    Where the energy comes from

    • Protein 14%
    • Carbohydrate 58%
    • Fat 28%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy199 kcal131 kcal
    Protein7.1 g4.7 g
    Carbohydrate29 g19.2 g
    Net carbohydrate29 g19.2 g
    Sugars29.1 g19.2 g
    Added sugars25 g16.5 g
    Fibre0 g0 g
    Fat6.1 g4 g
    Saturated fat2.6 g1.7 g
    Trans fat——
    Cholesterol147 mg97 mg
    Sodium87 mg57 mg
    Salt equivalent0.2 g0.1 g
    Vitamins & minerals per serving
    Potassium
    155 mg
    Calcium
    110 mg
    Iron
    0.7 mg
    Magnesium
    13 mg
    Vitamin A (RAE)
    96 µg
    Vitamin C
    0 mg
    Vitamin D
    1.8 µg
    Vitamin B12
    0.7 µg
    Folate (DFE)
    21 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: butter.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • A low oven and water bath keep the custard smooth and free of bubbles.

    Common mistakes

    • Over-baking — the custard should still jiggle in the centre when it comes out.

    Storage

    • Refrigerate, covered, for up to 3 days.

    Variations

    • Steamed purin: Steam the cups gently for about 15 minutes instead of baking.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    • Egg3 piece · 150 g
    • Milk300 ml · 309 g
    Used in step 2

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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