Easy Japanese Recipes

Crème Caramel (Purin) プリン

Crème Caramel (Purin) Recipe | JustOneCookbook.com Today I’m sharing my recipe at Mad at Macarons!Jill, the Queen of Macarons creates the amazing dessert and has also published a book on macarons.  If you love macarons or desserts in general, for sure you will enjoy her gorgeous and delicious works of art.

To make macarons, you will only need to use egg whites.  But what to do with the leftover egg yolks?  Well, Jill has a special series on her blog where her guest bloggers share their egg yolk recipes.

I was very happy and thrilled when she asked me to be her guest blogger.  I know some of you might be worried that I might ruin her site by my lack of baking skills?  Don’t worry, I am making Crème Caramel today and it doesn’t require baking.  We call it Purin in Japan and it’s one of the most popular desserts.

Before going to her site with me, I’d like to let you know that you can follow Jill through her facebook fan page.  Have a wonderful weekend everyone and see you here on Monday!

Now please join me at her site by clicking HERE.

Purin II

Crème Caramel (Purin)
 
Prep time
Cook time
Total time
 
Serves: Serves 8
Ingredients
  • 10 g (3 tsp.) gelatin
  • ¼ cup water
  • 4 large egg yolks
  • 80 g (1/3 cup + 1 Tbsp.) granulated sugar
  • 1¾ cups (400 ml) milk
  • ½ cup heavy whipping cream
  • 2 tsp. vanilla
For Caramel
  • 140 g (2/3 cup) granulated sugar
  • ¼ cup water
  • ½ cup boiling water
Instructions
  1. In a small bowl, combine gelatin and water and set aside.
  2. To make caramel, cook sugar and water over medium heat in a small saucepan. Gently tilt the pan off the heat to distribute color evenly as the sugar caramelizes.
  3. When the mixture turns into a nice amber color, immediately remove from heat and pour in ½ cup of boiling water and set aside.
  4. Soak the ramekins under warm water for 5 seconds to heat up. This will prevent the caramel from solidifying. Evenly distribute the caramel in each ramekin and set aside.
  5. In a large bowl, whisk egg yolks and sugar until creamy.
  6. In a small saucepan, heat half of milk (200 ml) over medium heat until the milk is warm to the touch.
  7. Temper the egg mixture with the warm milk (add slowly) while whisking.
  8. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture coats a spoon with a thin film, bubbles at the edges, or reaches 160F (71C).
  9. Add in the gelatin mixture and mix well. Remove from the heat.
  10. Pour the mixture through a fine sieve into a clean bowl.
  11. Place the bowl in an ice bath.
  12. Add the rest of the milk (200 ml), heavy whipping cream, and vanilla and whisk all together.
  13. Pour the custard into the ramekins, and chill in the fridge for at least 1 hour.
  14. To serve, run a small sharp knife around the flan to loosen. Turn over onto a plate. Shake gently to release flan.

Enjoy!

My husband and my kids like lighter caramel but I personally like dark and bitter caramel like this… When you caramelize, make sure not to make it really dark, because it will be too bitter.

Purin III

Leave a Comment


nine + = 18

  • kat June 10, 2011, 1:06 am

    mmm!

    Reply
  • Maris (In Good Taste) June 10, 2011, 2:19 am

    Fabulous pictures that lead to an amazing treat! Have a great weekend!

    Reply
  • Hester Casey - Alchemy June 10, 2011, 2:52 am

    Lovely guest post, Nami. This was my favourite childhood dessert. BTW I too am a chocoholic but have no intentions of recovering :)

    Reply
  • Mr. Three-Cookies June 10, 2011, 2:53 am

    Purin sounds looks like a hybrid between creme caramel and panna cotta since it uses gelatine.

    Reply
  • Tiffany June 10, 2011, 4:04 am

    Ah, I wasn’t worried at all Nami! It looks great! Creamy, sweet, and decadent! Congrats on your guest post!!!

    Reply
  • Liz June 10, 2011, 4:29 am

    Fantastic guest post, Nami! What a stunning dessert, my friend!!!

    Reply
  • Manu June 10, 2011, 4:30 am

    This creme caramel looks soooo smooth and creamy! It makes me want to dig my spoon in it! Great recipe Nami! Such a perfect guest post for Jill’s site!!! <3

    Reply
  • Anne June 10, 2011, 4:45 am

    Just came from Jill’s page and so glad I did! I adore creme caramel. But your site is wonderful and photos are so lovely! Thanks for sharing such a sweet recipe. I will be visiting often! : )

    Reply
  • Chinmayie @ Love Food Eatc June 10, 2011, 6:01 am

    OMG! that looks divine :)
    I can almost imagine the taste, melting in my mouth! yum!

    Reply
  • Maureen June 10, 2011, 6:05 am

    OMG this looks so inviting. I’m a million and I have never made Crème Caramel and you have inspired me!

    Reply
  • Carina - Kitchen Groovy June 10, 2011, 7:24 am

    Nami, as usual – this looks amazing! Will have to give this one a try!

    Reply
  • elisabeth@foodandthriftfinds June 10, 2011, 8:09 am

    Checking my Foodbuzz comment section, and came upon your newest post…buzzed it, and of course loving it!
    Your amazing creme caramel reminds me of the Cuban Flan, but only lighter, and very inviting, beautiful, and yummy:DDD

    Reply
  • Tanvi@SinfullySpicy June 10, 2011, 8:12 am

    Here you go!!! Looks perfect! I can never unmould gelatin desserts so perfectly.You seem to be a master at that.Love the flavors.Who can go wrong with eggs, sugar & cream!! The pictures have come out nicely- not your normal style but I love them :)
    Have a fun weekend!

    Reply
    • Nami June 10, 2011, 10:49 am

      Hi Tanvi! You noticed? ;-) I couldn’t make nice bokeh.. and it was not easy to take this shiny top food with reflection! Plus…this dessert looks so simple by itself so I had to come up with extra fruits…. I’m used to more close up shot so I struggled. Haha. Have a great weekend!

      Reply
  • Sandra's Easy Cooking June 10, 2011, 8:22 am

    Wow Nami this is really amazing..what a delicious sweet treat!Congrats on the guest post..I will check it out! I am digging your photos..yummy!

    Reply
  • Terris - FreeEats June 10, 2011, 8:26 am

    A+ Nami! This looks creamy, silky and delicious….a perfect guest post! Your pictures keep getting better and better! Bravo.

    Reply
  • Ana Helena Campbell June 10, 2011, 8:46 am

    Wow! simply gorgeous.

    Reply
  • The Harried Cook June 10, 2011, 8:56 am

    You know, I think I love every single thing that you make. I want to move so I live closer to you. I need all that yummy food. You’ve done such a great job with this guest post! Love everything about it! And the pictures are just gorgeous… Great post, Nami!

    Reply
  • Adora's Box June 10, 2011, 9:04 am

    This is one dish that is probably eaten in every country (unlike salted eggs). Filipino version is baked or steamed and uses milk. I like your version though. Very creamy, like crème brûlée but set with gelatin. I like the caramel dark, too.

    Reply
  • Kim - Liv Life June 10, 2011, 9:45 am

    MMm! Nami, these are so tempting. Gorgeous photos, once again. Don’t you just love Jill? She helped me conquer the Macaron. We’ve not made any recently as the schedules have just been crazy, but in 5 hours (who’s counting???) it will be summer vacation and my daughter and I are going to turn to the kitchen in the next few weeks.
    Love this caramel! My son will truly appreciate it!!

    Reply
  • Jean (Lemons and Anchovies) June 10, 2011, 10:03 am

    You’re far from being in danger for losing any readers here but I thought it was funny that you said that. :-) Creme caramel is such a perfect recipe to use up those egg yolks and you’ve done a great job here. They look so perfect. Pretty pictures, Nami!

    Reply
  • Luciana June 10, 2011, 10:17 am

    Hi Nami! Congrats on the guest post!
    I love your photos! What a wonderful presentation!
    Creme caramel is one of my favorite deserts! We call it Pudim in Brazil, quite similar with Purin. Have a wonderful weekend!

    Reply
  • Cindy June 10, 2011, 10:19 am

    This is my all time favorite Asian dessert! The photography’s just BEAUTIFUL and make me want to eat one right away. Normally I buy them at little hole in the wall Vietnamese eateries, though yours looks so much better!

    Reply
  • Jamie @ Wokintime June 10, 2011, 10:29 am

    Wow Nami this looks so beautiful!! Your family is so lucky to have such gourmet food every night!

    Reply
  • Nami June 10, 2011, 10:41 am

    Hi Mai! I looked and looked around in American kitchen stores and online for this Japanese Purin shaped ramekin…and finally found at DAISO (Japanese $1 store) near my house! There is one in San Francisco, but you can also buy online. This shape helps easier to flip (I think)…

    Reply
  • Tina (PinayInTexas) June 10, 2011, 11:10 am

    This is called lechetin in the Philippines which is the short cut for leche flan with gelatin. This is my mother-in-law’s specialty but I haven’t tried making it myself. I always prefer the thick and creamy Filipino leche flan over lechetin. But I must say your Purin looks so perfectly delicious! Great job on your guest post, Nami!

    Reply
  • Lindsey@Lindselicious June 10, 2011, 11:44 am

    Looks great Nami! I like the darker caramel too. I went through a phase where I was obssesed with flan/purin and would make it all the time! You might have re-awoken my love for it.

    Reply
  • Mikaela Cowles June 10, 2011, 12:40 pm

    In my opinion you can bake any day!

    Reply
  • Mika June 10, 2011, 12:59 pm

    Oh, you know I love love love eating purin. But I have to tell you that this picture is super yummy ; ) I wish I could keep this picture for my computer screen saver. Yes, I love that much this picture!

    Reply
  • Peggy June 10, 2011, 2:41 pm

    I’m tellin’ you Nami… the few desserts I’ve seen you post have me begging for more! You don’t lack any baking/dessert skills in my book =)

    Reply
  • Erin @ Dinners, Dishes and Desserts June 10, 2011, 2:48 pm

    Oh this is perfect! Wonderful pictures, amazing flavors – great post!!

    Reply
  • Sissi June 10, 2011, 2:49 pm

    Nami, you amaze me!! And you dare say you lack the baking skills? Mixing a cake mixture and putting it in the oven is nothing in comparison with making a good crème caramel! And your crème caramel looks divine! Perfect! Like from a French restaurant (I don’t joke!). You are an extraordinary cook!
    I love the dark plates on the last photo! Your tableware makes me want to buy something new every week. I have started recently to buy my own personal bowls for Japanese dishes ;-) I must find some more for my husband too!)
    The photos are breathtaking! Congratulations on your guest post!

    Reply
    • Nami June 11, 2011, 1:27 am

      Thank you for your kind comments Sissi! I’ve been seeing beautiful baked goods everyone has been making, and I think I’m very minority in this food blog world that I rarely bake or make sweets…Seriously… Creme Caramel was exception because my husband really loves this. :-)

      Regarding the Japanese plates and bowls, I sometimes bring a couple back form my home in Japan, or buy some and bring it back. However, most of Japanese dishes are from DAISO (Japanese $1 store). Dishes are not really $1, but probably less than $3/piece. They are not fancy plates/bowls, but for food photography, I buy these to make it more “Japanese”. My daily dishes are pretty much white plates that we buy here in the US. :-) I go to SF store but today I learned Daiso has an online store (link above)!

      Reply
  • Shawn June 10, 2011, 4:25 pm

    Flan is one of my absolute favorites and yours look simply divine! Love the single berry on top :)

    Reply
  • chopinandmysaucepan June 10, 2011, 4:34 pm

    This is a favourite chilled dessert too. Looks lovely and I also prefer it less bitter :)

    Reply
  • Cyndi Davis Connolly June 10, 2011, 5:17 pm

    brought here through Kay Yamazaki Ecker’s facebook page. The Flan looks beautiful and very similar recipe to my Tia Frances’ Flan. Love the addition of berries the photos are great. Yum can’t wait to try your recipe. Thanks for sharing.

    Reply
  • Happy When Not Hungry June 10, 2011, 5:26 pm

    This looks beautiful!! I def will have to try this one. Nice job Nami!

    Reply
  • Allie June 10, 2011, 6:00 pm

    This looks so creamy and perfect and delicious. YUM!!!

    Reply
  • kankana June 10, 2011, 8:09 pm

    I love custard Nami and I want to just grab a bowl and enjoy :) It’s looking so delicious !

    Reply
  • Lynn June 10, 2011, 9:10 pm

    I love Creme Caramel, great idea for using up those egg yolks!

    Reply
  • Roxana GreenGirl June 10, 2011, 9:27 pm

    i’ve conquered my fear for macaron after reading Jill’s blog. they turned out so good they were gone before I was able to take a photo of them :))m

    the creme caramel looks great, first I thought is creme brullee
    both taste so good.
    thanks for sharing Nami, have a great weekend

    Reply
  • Nami June 11, 2011, 1:09 am

    Jill, thank you so much for having me on your blog! It was such a fun experience! Haha, I wish I’m hiding my sweets making skills! You will have to wait a little more to see my baked stuff…hopefully I can learn when kids grow up a bit and I have more time to bake, not just cooking dinner everyday… Thank you again!!

    Reply
  • Mandy - The Complete Cook Book June 11, 2011, 1:42 am

    What an incredible dessert, I love creme caramel. You photographed this post so beautifully too.
    Enjoy the weekend.
    :-) Mandy

    Reply
  • Purabi Naha June 11, 2011, 3:34 am

    Nami, the pictures are simply wonderful! Loved the elaboration in describing the recipe. It really helps. Saw this post’s photo in foodgawker too! Congrats!!

    Reply
  • Tastes of Home (Jen) June 11, 2011, 6:19 am

    This looks so pretty Nami! Good job :D Thanks for sharing the recipe too!

    Reply
  • Quay Po Cooks June 11, 2011, 9:22 am

    Nami, the creme caramel looks impressive and nicely presented. This surely will receive lots of compliments.

    Reply
  • Sawsan@chef in disguise June 11, 2011, 12:27 pm

    I know I say this every time but I am really in love with your pictures..you should write a post about photography..I wish I can get my pictures to look that good..
    I love creme caramel..but I usually bake it..will have to do it your way soon

    Reply
  • Cooking Gallery June 11, 2011, 3:19 pm

    Yum, Nami….This looks so good…! I have thought about making this when I saw the video in CWD, but I got too lazy in the end to make it ;)! I wish you lived nextdoor that I could just pop in and steal some of your puddings ;)!

    Reply
  • sonia June 11, 2011, 6:25 pm

    Hi Nami, This is looking Gorgeous. A very well made post with beautiful pictures. Loved the new combo of ingredients and the recipe is so nicely made and presented. Its always fun to see ur appetizing recipes.Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

    Reply
  • Ryan June 11, 2011, 8:23 pm

    Hi Nami, this is my first visit to your blog and I’m enjoying your gorgeous photography and delicious sounding recipes! I’m looking forward to coming back! The Creme Caramel looks so beautifully presented!

    Reply
  • Raymund June 11, 2011, 9:38 pm

    I love creme caramel, in fact what a coincidence I have a nearly similar post yesterday and its called leche flan (the Filipino version of creme caramel). I love its creamy smooth taste.

    Reply
  • Kim @ Incandescent Blue Flame June 11, 2011, 10:31 pm

    Thank you for the wonderful photos! I’ve always been intimidated by creme caramel but your photos make the process look very accessible!

    Reply
  • Sawsan@chef in disguise June 12, 2011, 1:58 am

    Congratulations on your top 9..Yaaaaaaaaaaaaaay

    Reply
  • pigpigscorner June 12, 2011, 4:56 am

    This comes in handy! I always wonder what to do with leftover egg yolks!

    Reply
  • Anncoo June 12, 2011, 5:21 am

    Love your stunning pictures and yummy dessert :) Thanks for sharing Nami :)

    Reply
  • Sandra's Easy Cooking June 12, 2011, 8:27 am

    I didn’t open fbuzz until this morning and what a nice surprise…Congrats on top 9!!
    Picture is beautiful!

    Reply
  • Lyn June 12, 2011, 10:05 am

    Hi Nami! Congrats on Foodbuzz top 9 for this recipe! :D
    Keep up the great work! Have an enjoyable weekend! ^.^

    Reply
  • anh@anhsfoodblog June 12, 2011, 5:21 pm

    this is one of my most fav desserts, too! Fabulous stuff!

    Reply
  • Sandra June 12, 2011, 5:37 pm

    Woo hoo another Top 9 for you!!! This is a gorgeous and mouthwatering Nami. We’re going to make a baker out of you yet. LOL!!!

    Reply
  • tigerfish June 12, 2011, 6:44 pm

    Looks so so perfect! Flawless!

    Reply
  • Jen at The Three Little Piglets June 12, 2011, 8:50 pm

    Just gorgeous Nami!

    Reply
  • Beth Michelle June 13, 2011, 5:54 am

    Nami, you did such an amazing job with these. They look beautiful and sound absolutely amazing!!

    Reply
  • Laura @ Family Spice June 13, 2011, 10:24 am

    This looks gorgeous, and I’m not a big fan of créme caramel! I think my husband would lick the plate clean if I served this to him!

    Reply
  • Firefly June 13, 2011, 1:41 pm

    Now this is something I would love to have right now :) It looks so beautiful and yummy!

    Reply
  • Lisa { AuthenticSuburbanGourmet } June 14, 2011, 9:33 pm

    Creme caramel is one of my favorite desserts and yours looks simply divine! The photo is beautiful. Just wish I had one right now to eat. :-)

    Reply
  • Muriel {Cook Bake & Decorate} June 14, 2011, 11:52 pm

    Nami-
    Thank you for visting my blog the other day! I am so glad you did because it led me to yours. Your blog and photos are absolutely AAAAA-MAZING! Seriously, your photography is beautiful! Thanks again, you are welcome any time! I will definitely be back often :)

    Reply
  • Jenny @ Savour the Senses June 16, 2011, 11:58 am

    Yum! I have never heard of this before, but I really want to try it now! Thanks for sharing. =)

    Reply
  • Mariko June 17, 2011, 10:57 pm

    Creme caramel is my favorite thing to get from a Japanese bakery. I wish I could have some Torufuwa (sp?) pudding, but this is as close as I can get.

    Reply
  • Jun June 19, 2011, 8:43 pm

    I’m in love with your blog. Bookmarking this. Thanks for sharing!

    Reply
  • Hiragana Mama August 12, 2011, 5:40 am

    Nami, I just made this purin and it was AMAZING!!!! I have tried several other recipes in the past but this one was by far the best. Thank you so much! (I just blogged about it too at http://wp.me/p19XPp-gU).

    Reply
    • Nami August 15, 2011, 11:46 am

      Hatsuho, your Purin looks delicious!! I’m so glad that you liked this recipe! We shall continue to enjoy this purin recipe… :-) Thank you for linking back to me!

      Reply
  • nipponnin August 14, 2011, 6:06 pm

    I came here via Hiraganamama to find out more of your purin recipe. I love purin so this is must try recipe. This looks wonderful and great instruction too. Congratulations on reaching 600 members. すごい!

    Reply
  • Hiragana Mama October 7, 2011, 9:35 am

    Hi Nami, me again :) I’ve made this recipe several times now, and I think there is a mistake in the ingredients. You have milk listed as 400ml (3/4 cups). According to my measuring cup, 400 ml is about 1 and 3/4 cups. I think maybe you just forgot the 1. That may help people who are using the American measurements.

    Reply
    • Nami October 7, 2011, 10:18 am

      Arigato Hatsuho!! I really need to be careful about this. Thank you for letting me know. I updated it. I hope the picture of milk in a measuring cup helped if someone wondered about this before…

      Reply
  • Kay December 25, 2011, 3:03 am

    Yum!! I was really craving this, and I found your website. Boy am I glad! I’m really bad with cooking but this easy recipe turned out perfectly :) It’s a super delicious hybrid of purin and panna cotta!! :D

    Reply
    • Nami January 7, 2012, 10:12 pm

      Hi Kay! Thank you so much for trying this recipe. I’m sorry for my terribly late response. I’m really glad that you liked my purin recipe. It’s easy and delicious. I haven’t made it for a while and I am craving for this yummy dessert now. :-)

      Reply
  • Choc Chip Uru February 18, 2012, 11:01 pm

    This is a beautiful recipe – delicate and balanced with wonderful flavours.
    I am salivating, truly I am :D

    Cheers
    Choc Chip Uru

    Reply
  • Asmita May 26, 2012, 8:41 pm

    Yummy!

    Reply
  • Stephanie August 10, 2012, 9:37 pm

    I can’t wait to try this. I love anything pudding/custard based desserts! Who am I kidding…I love ALL desserts! hehe

    Reply
  • Brenda March 30, 2013, 1:33 pm

    Could you use agar instead of gelatin? By the way, this is my favorite place for incredible recipes! Thank you.

    Reply
    • Nami April 1, 2013, 8:41 pm

      Hi Brenda! I’ve never used agar to make purin. Let me know if you tried and worked well. Maybe others may be interested in using agar than gelatin. Thank you so much for following my blog! :)

      Reply
  • Aung Aung October 4, 2013, 11:09 am

    i love it so much , i will try myself and i will post on FB. thanks for sharing ur recipes

    Reply
    • Nami October 4, 2013, 9:31 pm

      Thank you Aung! Hope you will like it! :)

      Reply
  • wong jolene March 27, 2014, 12:09 pm

    one of my favorite desserts

    Reply
  • Chako March 28, 2014, 11:06 am

    Wahh! Thanks so much for sharing this, Nami. It reminds me of my time living in Japan. Now I can enjoy the purin that I always loved to eat any time I want!

    Reply
    • Nami March 28, 2014, 11:08 am

      Hi Chako! You’re welcome! This is my favorite purin recipe, and I hope you enjoy making and eating it at home! :)

      Reply
  • Sam May 15, 2014, 7:58 am

    It looks so delicious! But can I replace the gelatin with Agar? would the amount be the same if I substituted the gelatin with agar instead?

    Reply
    • Nami May 17, 2014, 11:16 pm

      Hi Sam! Yes, you can! :) I read on websites before that agar agar and gelatine should be replaceable (same amount). I actually haven’t made this with agar agar, so I can’t confirm. Would you give it a try and let us know if you make this with agar agar? :) Hope you enjoy this dessert. One of our family’s favorite!

      Reply
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