Easy Japanese Recipes

Custard Pudding カスタードプリン

Custard Pudding (Purin) | Easy Japanese Recipes at JustOneCookbook.com

The recent Green Tea Steamed Cake was a real hit among Just One Cookbook readers and I received very supportive feedback from readers (thank you!).  Today I am excited to share my next “steam in a frying pan” recipe with you, and it’s Custard Pudding.

Custard Pudding | JustOneCookbook.com

In Japan we call this dessert “Purin”.  Bakeries, pastry shops, supermarkets and convenience stores they all carry “Purin” or custard pudding.  I grew up eating custard pudding more frequently than eating cookies.  There are many flavors of custard pudding in Japan, ranging from chocolate to pumpkin to green tea.  Custard pudding also happens to be one of my family’s favorite dessert and I make this quite often.

I previously shared no bake/no steam Crème Caramel on Just One Cookbook before, but that recipe is more tedious.  Today’s custard pudding on the other hand is SUPER easy, and when I say easy, I really mean it.  It doesn’t take much time to prepare and tastes heavenly.  This is a great homemade dessert to impress your guests for dinner parties and you won’t believe how simple it is until you make it!  Just mix the ingredients, steam, refrigerate, and enjoy!

Custard Pudding | JustOneCookbook.com
Custard Pudding Recipe
 
Prep time
Cook time
Total time
 
Serves: Serves 4
Ingredients
  • 1 cup (240ml) milk
  • 3 eggs
  • 3 Tbsp. sugar
  • ½ tsp. vanilla
For caramel sauce:
  • 3 Tbsp. water
  • 1 ½ Tbsp. sugar
  • 1 ½ Tbsp. water (adding later)
Instructions
  1. Cover the lid with kitchen cloth to prevent the water dripping onto custard pudding from condensation. Fill the large skillet with water about 1 inch height and start boiling water.
  2. Combine eggs and sugar in a medium bowl and whisk very well.
  3. Add milk and vanilla and whisk all together.
  4. Run the mixture through a fine sieve and divide the mixture into individual ramekins.
  5. Once water is boiling, turn the heat to low and place the ramekins into the skillet gently. Cover with the lid and steam the custard pudding for 10 minutes.
  6. Turn off the heat but do not open the lid. Steam with remaining heat for another 10 minutes. After 10 minutes, let it cool on wire rack. When it’s room temperature, move to refrigerator to chill.
  7. Before serving, make caramel sauce. Place 3 Tbsp. water and sugar in a small saucepan over medium low heat and stir until sugar has dissolved.
  8. When sugar has dissolved, increase the heat to high and swirl the saucepan once in awhile to caramelize evenly. The mixture will start to bubble. It will take some time for the mixture to turn from a light amber color to a dark amber color.
  9. When the mixture turns to a desired brown color, add 1 ½ Tbsp. water. The mixture will bubble vigorously, so be careful. Whisk the mixture and turn off the heat.
  10. Set aside to cool completely. If the caramel is too hard after cooling, reheat it and add more water. Pour the caramel sauce over the custard pudding and serve.
Notes
* Prep/Cook time does not include chilling time.
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+ five = 8

  • Dina May 10, 2013, 8:36 am

    i love custard! this looks delish!

    Reply
  • Ann@Anncoo Journal May 10, 2013, 8:39 am

    I love custard pudding and thank you for sharing this easy recipe.

    Reply
  • Kimmi May 10, 2013, 8:56 am

    Thanks for sharing this recipe! The custard reminds me a little of the filling in Chinese egg tarts (ironic because when I was little, I would only eat the filling and not the crust of the tarts). I’ve been thinking of making something sweet and delicious this weekend, and this might just be it!

    Also, I hope you have a lovely Mother’s Day and a great time with your family!! Maybe they’ll cook something for you this weekend? =)

    Reply
    • Nami May 11, 2013, 8:58 pm

      Hi Kimmi! Thank you for your kind words! We’ll have a nice brunch plan in a restaurant. Looking forward to it. Hope you enjoy this custard pudding! :)

      Reply
  • M May 10, 2013, 8:57 am

    Oh funny how the universe works! A Japanese friend and I had these for tea yesterday, and we were lamenting how neither of us knew how to make them because they were gooooooood. Thanks for sharing!

    Reply
    • Nami May 11, 2013, 8:59 pm

      Hello M! I hope you try this one – it is pretty easy. I hope you like it as much as the one you tried! :)

      Reply
  • Rowena @ Apron and Sneakers May 10, 2013, 9:16 am

    I have to try this! It looks delicious Nami, thanks!

    Reply
  • E May 10, 2013, 9:19 am

    Whaaattt?! Nami going to try this one this weekend!! BF is coming out of town and I’ve been practicing your recipes to make for him! Lol. This will top it all!

    Reply
    • Nami May 11, 2013, 9:00 pm

      Hello E! Hope you enjoy this custard pudding! I’m so happy to hear you liked my recipes. Hope your BF will enjoy them as well. Thank you for writing! :)

      Reply
  • Jenny May 10, 2013, 9:20 am

    I love custard too! that looks so simple and delicious. brilliant recipe, Nami.

    Reply
  • Valerie @ From Valerie's Kitchen May 10, 2013, 9:34 am

    Help me! That looks SO good, Nami! I’d love to pile that between two cake layers and have at it!

    Reply
  • nipponnin May 10, 2013, 9:37 am

    I love purin!!! I just posted purin recipe on my blog a few weeks ago but after looking at this I MUST make it again. I like the idea of pour the caramel sauce over the prin. This looks super good!

    Reply
  • mjskit May 10, 2013, 9:38 am

    Now this is a custard pudding that even I could make! :) I love the fact that they are steamed on the stovetop, especially now that it has gotten warmer and I’m not thrilled about turning on the oven. My sis and hubby are coming to visit on Monday and this would make a rather light and enjoyable dessert for us all. Thanks! Perfect timing! :)

    Reply
  • Marta @ What should I eat for breakfast today May 10, 2013, 9:40 am

    I’m excited to see this recipe. I need to try custard :)

    Reply
  • Denise Browning@From Brazil To You May 10, 2013, 9:42 am

    Nami: Custards are one of my fav dessert groups because their delightful creamy texture.
    Yours is definitely screaming my name. :) And I am pinning it. Have a happy Mother’s Day!

    Reply
  • Elizabeth @Mango_Queen May 10, 2013, 9:42 am

    Wow! We love this custard pudding when we eat out. Nice to know I can make it at home following your recipe. This is great. Thanks for sharing and carefully showing the step by step. Have a great Mother’s Day , Nami !

    Reply
  • Shema George May 10, 2013, 9:43 am

    I love plain custard and it is my all time favorite…this looks very creamy and delicious Nami.

    Reply
  • Lloyd Le Blanc May 10, 2013, 9:57 am

    Hello Nami,

    Just looking at the recipe for Custard Pudding and it reminded me of my first trip to Japan where I discovered ” Choux Cream” pastries.I liked them so much I brought some home to share.They reminded me of Profiteroles.

    Have you ever made these ?

    Thanks,

    Lloyd

    Reply
    • Nami May 11, 2013, 10:05 pm

      Hi Lloyd! Choux cream is my husband’s favorite dessert. I have never made them before, but I hope to try it sometime soon! :)

      Reply
  • nobuko May 10, 2013, 10:04 am

    Nami-san, This ‘purin’ looks really good. I will try it tonight for dessert. I’m sure my boys will be reminded of all the great custards they had in Japan!
    Thanks!

    Reply
  • The Mom Chef ~ Taking on Magazines One Recipe at a Time May 10, 2013, 11:16 am

    While I’d be tempted to eat the caramel all by itself, that custard looks so smooth and silky, I know I’d devour every bite of it too. It’s absolutely gorgeous.

    Reply
  • Monica May 10, 2013, 12:27 pm

    Hi Nami – I am not kidding…I am getting ready to make something very similar for tonight! I made egg custards, which is basically what your base it, without the caramel. It is the ultimate comfort food and something I make all the time, especially to use up some extra whole milk! I bake mine in the oven but in a water bath so it’s somewhat mimics steaming. It is so delicious!

    Reply
  • Kankana May 10, 2013, 12:30 pm

    custard is one of my absolute fav dessert to make! Never had it in form of a pudding though. Will try it out next time :)

    Reply
  • Nancy/SpicieFoodie May 10, 2013, 12:31 pm

    Oh Nami this custard looks so mouthwatering. I can’t believe how easy it is to prepare, you weren’t kidding.:) Thanks for sharing, I really have to try it out…maybe this weekend. Happy Mother’s Day!:) xx

    Reply
  • A_Boleyn May 10, 2013, 12:35 pm

    The caramel sauces I’m familiar with use whipping cream to thin the caramelized sugar but this sounds pretty good too. :)

    Reply
  • CCU May 10, 2013, 1:22 pm

    Mmmm, love this custard :D

    Cheers
    CCU

    Reply
  • Karen (Back Road Journal) May 10, 2013, 2:22 pm

    Your custard sounds so easy to prepare and I’m sure it is terrific.

    Reply
  • john@kitchenriffs May 10, 2013, 2:23 pm

    Custard is such good stuff! And you do it right. Exceptionally clear and thorough instructions. Love the second picture! Good post – thanks.

    Reply
  • Julia | JuliasAlbum.com May 10, 2013, 2:38 pm

    This custard pudding with vanilla looks absolutely wonderful! I smiled when I read that you were eating custard pudding more frequently than eating cookies when you were little! And I bet this pudding can be quite versatile with other flavor additions.

    Reply
  • Kelly @ Inspired Edibles May 10, 2013, 2:45 pm

    This is so delicate and lovely looking Nami. I love the subtlety of Japanese desserts (made my first Japanese cheesecake the other day… so good!).

    Reply
  • Mi Vida en un Dulce May 10, 2013, 2:55 pm

    We have something like this that we call “flan” but of course we make it in the oven. It’s so easy to prepare and the option to make it steamed sounds great.

    Reply
  • chiemi May 10, 2013, 2:59 pm

    Love Japanese purin(pudding)!

    Reply
    • Nami May 11, 2013, 10:06 pm

      Thank you Chiemi-san! My family loves it too, and such an easy dessert to make compared to some baked goods… (at least to me). :)

      Reply
  • The Ninja Baker May 10, 2013, 4:16 pm

    プリン大好き!レシピどうもありがとうございました。

    =)

    Reply
  • Gourmet getaways May 10, 2013, 4:17 pm

    Oh the texture of this custard looks so soft and siky, what a great way of making a steamed custard :)

    Reply
  • huong May 10, 2013, 4:33 pm

    I love your blog . Thanks

    Reply
    • Nami May 11, 2013, 10:06 pm

      Hi Huong! THANK YOU THANK YOU!!! xo :)

      Reply
  • Laura (Tutti Dolci) May 10, 2013, 4:41 pm

    Your custard looks so creamy and delicious, Nami! I love the caramel sauce :).

    Reply
  • Maureen | Orgasmic Chef May 10, 2013, 4:49 pm

    How easy is that?? It sounds wonderful, Nami, and I can understand why it’s your family’s favorite!

    Reply
  • Joanne T Ferguson May 10, 2013, 6:24 pm

    G’day and WOW! Looks so simple, easy to do!
    Love the step by step photos and now steaming a dessert thanks to you is on my list to do!
    Cheers!
    Joanne
    what’s On The List
    http://www.whatsonthelist.net

    Reply
  • Hotly Spiced May 10, 2013, 6:37 pm

    I love custard and homemade is always the best. I haven’t made it like this before. I imagine it’s very silky and smooth xx

    Reply
  • Liz May 10, 2013, 6:50 pm

    Oh, what an amazing dessert, Nami! So simple, yet elegant and delicious! Beautifully done, my friend.

    Reply
  • Belinda @zomppa May 10, 2013, 7:38 pm

    That custard looks like a perfectly sweet treat!

    Reply
  • kat May 10, 2013, 8:27 pm

    so yummy!

    Reply
  • Stephanie @ Eat. Drink. Love. May 10, 2013, 8:33 pm

    This is such a lovely dessert! The caramel sauce is perfect and it would be so good with fresh fruit on top!

    Reply
  • Tiffany | baking at tiffany's May 10, 2013, 9:25 pm

    This reminds me of my mom’s flan. Makes me kind of sentimental. Will have to try this!

    Reply
  • Alessandra May 10, 2013, 10:42 pm

    I love all the velvety custard puddings that you get in Japan, I could eat them every day without getting tired. And I like the steaming idea over the stove :-).

    Ciao
    Alessandra

    Reply
  • Rae May 10, 2013, 10:56 pm

    I just made these, and they’re great! Thanks for the recipe, great as usual.

    Reply
    • Nami May 11, 2013, 10:08 pm

      Hi Rae! Thank you for trying this recipe already! I’m so glad you liked it! Thanks for the feedback!

      Reply
  • Hari Chandana May 11, 2013, 12:06 am

    Wowwww… Looks absolutely tempting.. fantastic pictures too.. thanks for sharing :D

    Reply
  • Mandy - The Complete Cook Book May 11, 2013, 12:21 am

    What a perfect dessert Nami.
    :-) Mandy xo

    Reply
  • The Hungry Mum May 11, 2013, 1:45 am

    Oh WOW. These look amazing. Have never tried making custard this way before but am going to try it :)

    Reply
  • Giulietta | Alterkitchen May 11, 2013, 3:15 am

    This pudding seems easy and delicious: a perfect combination :)

    Reply
  • kaniz fatema May 11, 2013, 7:26 am

    awwwwww! m loving it!!!thanks 4 posting ma all tym fav dish!!

    Reply
    • Nami May 11, 2013, 10:38 pm

      Hi Kaniz! You’re welcome. I’m glad to hear you like this dessert! :)

      Reply
  • dedy oktavianus pardede@Dentist_Chef May 11, 2013, 7:57 am

    One of my fave dessert…
    your custard seems really smooth and not formed a bubble*my custard always did
    i’ve never sieved my custard before, just using my processor and then i discard the bubble in the surface…..
    perfect caramel too, i guess if you just simplytoarched it..
    it’g gonna be perfect!

    Reply
    • Nami May 11, 2013, 10:44 pm

      One trick to get smooth texture is to cook the custard in very low heat. That is same for chawanmushi (savory steamed custard). It really works! When the heat is too strong, we get too many small bubbles inside the custard. :)

      Reply
      • dedy oktavianus pardede@Dentist_Chef May 12, 2013, 11:49 am

        Thx for the tips Nami,
        i guess the bubbles that formed in the custard is make a valley (like a lanslide) in the middle surface after the custard chilled…
        i’m gonna make a experiment later on…
        btw, why you let the custard colled in the steamer???

        Reply
        • Nami May 12, 2013, 11:54 pm

          Thanks for your response! I never had the “landslide” problem maybe because I don’t make a big size and usually use smaller ramekins?

          To me, it’s important to have silky and smooth texture when I eat it. The bubbles are usually created by cooking strong heat or overcooking usually ruin the texture.

          Sorry I didn’t understand the last question. Did you mean why I cook in a steamer instead of oven? If that’s your question, I wanted to make an easier egg custard recipe using frying pan (like steamed cake) instead of using an oven and wanted to make a quicker recipe than my original method which takes more time (recipe: http://justonecookbook.com/recipes/creme-caramel-purin/).

          Hope I answered to your question…

          Reply
          • dedy oktavianus pardede@Dentist_Chef May 14, 2013, 12:10 pm

            no, didn’t mean to oven it, bu i mean this “Turn off the heat but do not open the lid. Steam with remaining heat for another 10 minutes”
            why you let the custard still on the steamer after you turn off the heat Nami???
            Btw about the landslide, i guess the size of my ramekin is the problem…
            your recipes is just fit with 1 (3/4 filled)and a quarter of my ramekin…hehehe

            Reply
            • Nami May 16, 2013, 9:24 am

              Got it! Sorry about not understanding. Basically remaining heat will be enough to cook the rest. Just 10 minute cooking won’t be enough but you want to keep the texture smooth and silky so to prevent from overcooking, stop cooking after 10 minutes and then keep it cover to cook with remaining heat. :) I know Filipino flan is usually large – and it’s perfect to serve for many people though! :)

              Reply
  • gloria May 11, 2013, 9:52 am

    Nami this custard look amazing I love it!!

    Reply
  • Sandra's Easy Cooking May 11, 2013, 10:50 am

    I am sucker for custards, and yours look so, so good! I hope you will have happy and relaxing Mother’s Day!

    Reply
  • Rhonda May 11, 2013, 11:21 am

    I LOVE the custard buns I get at the Asian bakeries here, I can’t believe how easy it is to make the custard filling. I definitely need to try this.

    Reply
  • Kristy May 11, 2013, 12:10 pm

    Covering the lid is genius Nami! And I just love simple, delicious recipes. :) Have a fabulous Mother’s Day!!! :)

    Reply
  • Belinda @themoonblushbaker May 11, 2013, 5:04 pm

    Steamed egg is one the great Asian delights. I love it sweet or savoury, for a treat sometimes we make it with coconut milk or water, then pour over a palm sugar syrup. Have you tried making this with flavoured milk? I highly recommend you try it.

    Reply
  • Malou | Skip to Malou May 11, 2013, 9:41 pm

    This recipe is very similar to our leche flan only we add condensed milk. I love custard pudding… who doesn’t? haha.
    Happy Mother’s Day Nami. I hope you enjoy your day with the kids and hubs!

    Reply
  • Muna Kenny May 12, 2013, 2:15 am

    Very creamy and delicious looking treat. I love custard and I usually make it with different flavors, but my favorite is the vanilla one. Thanks for the recipe Nami :)

    Reply
  • Ramona May 12, 2013, 4:35 am

    I love custards like this…. and this one I can do. :) Look creamy and delicious. :)

    Happy Mother’s Day to you. :)

    Reply
  • Sissi May 12, 2013, 7:11 am

    Nami, it’s such a clever idea! I have been doing very similar French custard creams, but without caramel (I have posted one with matcha I think) and it included a hot water bath in the oven. I have never thought of using a frying pan! It’s so much easier and quicker! I had no idea such a cream was popular in Japan (although I did hear about purin). Thank you for such a wonderful idea!

    Reply
  • Anne ~ Uni Homemaker May 12, 2013, 10:16 am

    Custard pudding was my favorite growing up and this sounds delicious! Hope you’re having a lovely Mother’s Day Nami. xx

    Reply
  • Charles May 12, 2013, 3:19 pm

    Hi Nami, this looks like a lovely dessert, and you’re right – not too difficult or time consuming at all. Thank you so much for the tip about putting a cloth under the lid of the pan to stop water dripping onto the pudding. It’s one of these things which annoys you when you cook but you’d never think to do such a think until you heard about such an idea – thanks!

    Reply
  • Daniela May 12, 2013, 3:33 pm

    This is a delicious and super easy to prepare recipe!
    Thank you Nami for the great step by step pictures, they are very helpful :)

    Reply
  • Adora's Box May 12, 2013, 4:31 pm

    We call this leche flan but the caramel sits at the bottom of the mold. Am mad about this. There is no other dessert that is more comforting. That looks so good!

    Reply
  • Sue | My Korean Kitchen May 12, 2013, 5:49 pm

    Wow, this is indeed a super simple recipe. I never realised making custard pudding can be this simple & quick! I’m definitely going to try this recipe.

    Reply
  • David Ng May 12, 2013, 6:15 pm

    So I saw this, and thought “hm, I’ve seen this before, sold at the local Mitsuwa for like $1 per serving. Figured I’d give it a shot.

    1. It was VERY easy to make, as advertised!
    2. I made it for Mother’s Day, and the mom liked it a lot! (BTW, Happy Mother’s Day, Nami!)
    3. My father, who worked on boats back in the day, mentioned a similar concoction that he learned to make while as a seaman, but he lost the method… until I demonstrated it for him. :D

    The result!
    https://www.facebook.com/photo.php?fbid=10151418304448531&l=70d3b1bb9d

    Reply
    • Nami May 12, 2013, 11:46 pm

      Hi David! So happy to hear your family enjoyed this pudding. So easy right? :) Thanks for the facebook link – I just shared it on facebook. :)

      It’s nice to know that your father knew this method, too! Thank you so much for the kind words. xo

      Reply
  • Jayne May 12, 2013, 9:59 pm

    This is the easier cousin of creme caramel! Inverting the ramekins always give me the jitters. This, on the other hand, is so much simpler. Reckon I can do a larger bowl of this and still not over cook it?

    Reply
    • Nami May 12, 2013, 11:48 pm

      Hi Jayne! You can use a larger bowl, but instead of trying the biggest bowl first, try increasing the size for perfect cooking timing. Make sure to use low heat all the way so that the custard doesn’t have bubbles inside (that will ruin the texture when you eat). Hope that helps!

      Reply
      • Jayne May 12, 2013, 11:54 pm

        Thanks for your reply, Nami. I’ll try to figure this out. :-) Might end up using small soup bowls for ease of serving.

        Reply
        • Nami May 12, 2013, 11:55 pm

          Hope you enjoy it! :)

          Reply
  • TheKitchenLioness May 13, 2013, 1:31 am

    Nami, I love your steamed custard pudding recipe – as you so aptly pointed out, it seems easy enough yet so very delicious – the kids would absolutely love this for dessert this week – the steaming method is really wonderful and healthy and you do such a nice job of explaining everything so clearly and making it look like such a breeze to prepare! Wonderful!

    Reply
  • Raymund May 13, 2013, 1:53 am

    This is similar to our Filipino leche flan so I know that this would taste fantastic. Lovely dessert, highly recommended to everyone.

    Reply
  • Sonia aka Nasi Lemak Lover May 13, 2013, 2:41 am

    Your custard pudding look easy to prepare and sound great !

    Reply
  • Caroline Taylor May 13, 2013, 5:18 am

    This sounds great, I like your green tea pudding recipe and this one looks lovely too.

    Reply
  • Rosa May 13, 2013, 11:04 am

    A delightful pudding! Custard tastes so good.

    Cheers,

    Rosa

    Reply
  • Georgia @ The Comfort of Cooking May 13, 2013, 1:24 pm

    Lovely pudding for spring and summer entertaining, Nami! It looks so easy and delicious. I would love mine with a pile of fresh berries on top!

    Reply
  • Jerry | Simply Good Eating May 13, 2013, 2:26 pm

    Hi Nami! This quick easy to make recipe is great. My wife loves when I make this for her when she is craving for any type of custard. I usually just make the custard steamed like you did but never tried making caramel sauce so that is something I look forward to trying with it. I can already imagine it to be delicious.

    Reply
  • Chung-Ah | Damn Delicious May 13, 2013, 3:32 pm

    Amazing! Now can you please pass me a spoon?

    Reply
  • Juliana May 13, 2013, 8:31 pm

    I love the lightness of this custard…looks delicious Nami :)

    Reply
  • Baby Sumo May 13, 2013, 10:10 pm

    Ooo Nami this is indeed easy, I will have to try this one soon too. So much to try so little time.

    Reply
  • Katerina May 14, 2013, 4:55 am

    Very refreshing and inviting pudding Nami! It is exactly what I would love to have in front of me right now!

    Reply
  • Laura @ Family Spice May 14, 2013, 7:05 am

    Okay, you are right. This looks easy! I love adding a custard like this to my cake with fresh berries. And this custard looks very creamy without having to stand there and stir it during the entire cooking time. I’m sold!

    Reply
  • Lokness @ The Missing Lokness May 14, 2013, 9:38 am

    This is very easy to make. I had a chocolate flavored custard pudding recently. It was great! I definitely would love to make my own. Thanks, Nami!

    Reply
  • Charlotte May 14, 2013, 5:41 pm

    I made this last evening. I couldn’t believe how easy this was! Delicious – everyone in my family enjoyed it.

    Reply
    • Nami May 16, 2013, 9:31 am

      Hi Charlotte! Thank you so much for trying this recipe! Glad you liked it. You can only make small amount at a time, but it’s pretty easy to prepare while you’re cooking for a meal and serve this as dessert. Thank you for your feedback! :)

      Reply
  • Amy Tong May 15, 2013, 12:45 am

    Oh…yum! This is very similar to a Chinese steam custard that we have. But usually got ginger juice in it. :) I’m sure your hubby would know what I’m referring to. Your custard look just smooth, velvety and perfect. I’m craving for one now. :P

    Reply
  • Chris Scheuer May 15, 2013, 1:49 pm

    This looks like a great blank canvas for flavors, how fun! And I’m loving the photos of the cooking process, they’re quite helpful- thanks!

    Reply
  • PolaM May 15, 2013, 7:03 pm

    Have to try this version of pudding. It is one of my favorite dessert!

    Reply
  • vane May 15, 2013, 8:43 pm

    I love custardy desserts! I can’t wait to try this Purin!

    Reply
  • Kiran @ KiranTarun.com May 15, 2013, 10:26 pm

    I grew up enjoying steamed custard puddings made by my aunt. This brought back great memories, Nami :)

    Reply
  • Sylvie @ Gourmande in the Kitchen May 16, 2013, 12:31 am

    I grew up eating something very similar but it was baked in a water bath, must try the steaming method!

    Reply
  • Stephanie May 16, 2013, 4:08 pm

    I love Purin! I enjoy the individual servings that they sell the packages in so I don’t feel *too* guilty eating more than one. haha

    Reply
  • Jeannie May 17, 2013, 1:59 am

    This reminds me of egg tarts without crust! looks so delicious! I should give this a try because my boys always eat egg tarts and leave the crust behind!

    Reply
  • Shirley May 17, 2013, 8:39 pm

    Yum! I’m also thinking this is a good recipe to have around those hot summer days, when you want something sweet but don’t want to turn on the oven.

    Reply
  • Christine @ Cooking Crusade May 20, 2013, 5:21 am

    This custard looks so delicious and it must be much lower fat than normal custards made with just milk and no cream!

    Reply
    • Hiragana Mama May 20, 2013, 6:10 pm

      Hi Nami! I made this today and it was soooo good! The fact that it is so simple to make with ingredients I always have is dangerous :) . Thank you. I don’t know if you saw, but I made your purin again too, for Kodomo no hi. Everyone is always impressed how authentic it tastes.
      http://wp.me/p19XPp-xp

      Reply
  • Cindy Loh May 21, 2013, 3:23 am

    Hi Nami,
    Can I substitute the milk with vanilla soy milk as my husband is lactose intolerant?
    Please advise. Thank you.

    Looking forward to trying this recipe. :)

    Regards,
    Cindy

    Reply
    • Nami May 21, 2013, 8:40 pm

      Hi Cindy! Yes, you can replace with vanilla soy milk or even coconut milk (if you don’t mind vanilla or coconut flavor in it). Hope you and your husband enjoy this recipe! :)

      Reply
  • Lynna May 24, 2013, 7:28 pm

    Oh my gosh…i have been looking around for a Japanese custard pudding recipe for ages! I`m so happy I finally found one!

    Reply
  • Asmita May 26, 2013, 5:18 pm

    Custard is my favorite and can eat it any time of the day. Your preparation looks simple and tasty!

    Reply
  • Genesis June 5, 2013, 2:31 pm

    Tried this recipe, but it turned out pretty bad!! Not sure what I did wrong, but it tasted as though the custard was too overcooked? Not sure but there seemed to be bubbles in the custard. Also, even though I’m not a big fan of sweets, or really anything sweet, it tasted like it needed way more sugar than it called for. Made it for a potluck, and even though the outside looked correct, the flavor was horrid!! Not even I was able to finish a ramekin. May have to try it again with more sugar and less cooking time. Any suggestions/comments as to what may have gone wrong? I was expecting more of a flan flavor and consistency.

    Reply
    • Nami June 5, 2013, 10:10 pm

      Hi genesis!

      I’m sorry to hear it didn’t go well. I just want to check if you added caramel… with caramel, it’s a perfect amount of sweetness. But it’s “Asian” sweet level so it’s not as sweet as American sweets, for example.

      This is a “quick” version, and usually the caramel is under the custard and we flip (see my recipe here: http://justonecookbook.com/recipes/creme-caramel-purin/). This version is a short cut version so you have to pour the caramel on top to save time. My caramel recipe is pretty standard, and it should be sweet. Therefore, egg custard is not sweet enough if you are eating it by itself. If both are sweet, it’s way too sweet for Asian dessert standard. Hope that makes sense.

      The bubble you talked about is from overcook and strong heat. The heat has to be low for 10 minutes. Now if your custard is less amount than mine (in the picture), you have to cook less. Otherwise it’ll be overcooked. If it wasn’t silky texture, it was probably overcooked. Make sure the heat is low and adjust the cook time according to your ramekin size.

      I think that’s what I can suggest from what I read. Hope it will work next time. It’s typical Japanese custard pudding (I’ve tasted many different kinds) and I have been making this for a while, so the recipe should work. However, I’m not in the kitchen with you, so my suggestion is very limited. Hope the suggestions will be helpful. :)

      Reply
  • Michele July 5, 2013, 8:38 pm

    Hi, I’ve tried your custard pudding recipe twice as it looked quite easy. However, not sure if I missed out anything as the texture of the pudding isn’t correct. It is not smooth like pudding and doesn’t taste like pudding – it tastes more like steamed egg. And you can see “bubbles” in it and the surface is not smooth. Wondering if I had whisked the eggs and sugar too much? Or the heat when steaming is too strong? Would appreciate if you could give me some suggestions on how to get the texture right :) Thanks!

    Reply
    • Nami July 6, 2013, 9:43 am

      Hi Michele! First of all, from your description (“bubbles” and “steamed egg”), I can tell the heat is too strong. You get bubbles when the heat is too strong or over cook the custard. My ramekin is glass so you can tell the texture of the pudding is very silky and smooth. It should be like that. Also the material of ramekin and amount of your custard matters for the cooking time. Please adjust cooking time accordingly. I do not think over-mixing matters for the texture. You can stop whisking when everything is combined well, then run the mixture through a fine sieve. Thank you for trying this recipe twice. Hope changing cooking time and heat will help next time!

      Reply
      • Trang February 8, 2014, 5:52 am

        I have the same problem. In addition, when I open the lid 10 minutes after turning off the heat, the custard collapsed T_T. I’m still figuring how to use the induction oven. I’ve made custard many times before with success, but I steamed them in the oven.

        Reply
        • Nami February 8, 2014, 11:44 am

          Trang, yeah it seems like cooking time or heat needs to be controlled/changed according to your induction cooktop. I used to have it, and I remember it was a bit different from my current gas stove. If you’re comfortable with your oven, you can use the oven too. :)

          Reply
  • Rene August 22, 2013, 2:13 am

    Hi Nami!
    I always wanted to make this custard pudding and lately I found your recipe and brought the finished pudding to a potluck event. It was wonderful! Thank you for sharing this with us!
    Much love!
    -Rene

    Reply
    • Nami August 22, 2013, 12:33 pm

      Hi Rene! I’m so glad the custard pudding was successful and thank you so much for letting me know. So happy you enjoyed it! xo :)

      Reply
  • Jole August 30, 2013, 12:10 pm

    Hi Nami,
    Thanks for sharing. But can I use chawanmushi cup with the lid to steam this? Or the cup must be open ?

    Reply
    • Nami September 2, 2013, 11:19 pm

      Hi Jole! Yes, you can use chawanmushi cup for this dessert. However, I am trying to figure out whether you should close the chawanmushi lid or not. I would suggest not to cover, because I don’t cover to make pudding (but I do cover the frying pan with a lid). I know it’s NOT necessary to cover the pudding cup…but don’t have good reason why we don’t need to cover it while we do cover chawanmushi cup… Only reason that I can think of is that we have to cook chicken etc in chawanmushi and it will cook faster if the lid is on… I’m sorry I’m not so helpful here… You can try with the lid on to see if there is any difference. :) Thanks for the great question!

      Reply
      • Jole September 15, 2013, 10:02 am

        Hi Nami,
        Today i make this using chawanmushi cup and cover the lid, the result is the same. Smooth custard. I used the portion of your chawanmushi recipe. 1 egg with 1/2cup of milk and it turn out great.

        But I only steam for 6-7min as my cup is smaller.

        Reply
        • Nami September 16, 2013, 1:22 am

          Hi Jole! You’re so kind to stop by again to let me know. THANK YOU!! I’m glad to hear the mystery was solved. So both results are the same. :) Hope you enjoyed this pudding!

          Reply
  • april October 3, 2013, 2:22 am

    what type of milk do you use?

    Reply
    • Nami October 3, 2013, 12:55 pm

      Hi April! Whole milk will make the dessert rich, but reduce fat (2%) milk is okay too!

      Reply
  • abdul rafeh October 27, 2013, 8:58 am

    i made it today but i didn’t make it good enough so its full of water drops and tastes like a normal boiled egg with sugar sprinkled on it :(

    Reply
    • Nami October 27, 2013, 10:33 am

      Hi Abdul! Did you wrap the lid with towel? Water shouldn’t go into the pudding as towel will prevent. The texture should be smooth and silky. Maybe your heat was too strong if the texture is boiled egg.

      This recipe is a quick version and if you don’t mind taking a longer time to make, I’d recommend this one. The flavor is similar but texture is much smoother and refined.

      http://justonecookbook.com/recipes/creme-caramel-purin/

      Reply
  • mikah April 5, 2014, 5:14 am

    hello nami :)
    i was hoping to ask if you could show us how to make sakura pudding? :D

    Reply
    • Nami April 5, 2014, 9:52 pm

      Hi Mikah! Thank you so much for your request. I live in San Francisco, and I haven’t seen salted/pickled sakura flower in Japanese supermarkets. :( If I find one, I’ll definitely try some sakura desserts! Thanks for writing! :)

      Reply
  • Namita April 22, 2014, 8:40 am

    Hi Nami..:)
    I tried out this recipe and it really worked out well..:)
    Thank you so much..:)

    Reply
    • Nami April 26, 2014, 10:02 pm

      Hi Namita! Thank you so much for trying this recipe! I’m so glad you enjoyed this recipe! :)

      Reply
  • Bianca May 22, 2014, 1:26 am

    Hi Nami! I’m planning to make this for my mother’s birthday, since she loves eggy, not-too-sweet desserts. However, I wanted to ask if it would be alright to pour the caramel sauce on top of the custard and refrigerate it together, instead of doing the step just before serving? It’s my first time making caramel from scratch so I’m nervous. Thanks! :)

    Reply
    • Nami May 22, 2014, 7:54 pm

      Hi Bianca! Sure! Since you mentioned that it’s your first time making caramel from scratch, I’ll give you a little advice. Don’t be scared when you add water to the mixture (Step 9). It might give you a big splash with noise. When I first made it long time ago, I had no idea what I’m doing and I was a little bit surprise. So just giving heads up, so you know what to expect.

      I have another version of custard pudding called “Purin” or Creme Caramel which takes a little longer to make but result is actually amazing (recipe below). So check it out. :) This “Custard Pudding” is easier version I made. :)

      http://www.justonecookbook.com/recipes/creme-caramel-purin/

      Good luck, and I hope your mom enjoys this. Happy Birthday to your mom! :)

      Reply
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