Simple No-Bake Creme Caramel recipe that’s silky, creamy, and rich in flavors. Try this easy and popular Japanese dessert also called Purin and enjoy with friends!
Growing up in Japan, three O’clock meant Oyatsu no Jikan, which means “time for snack” in Japanese. I ran home every day after school and looked forward to the day’s oyatsu (snack) that my mom prepared.
Once in a while, she would surprise my brother and I with our favorite No Bake Creme Caramel (Purinプリン). It’s a popular chilled dessert in Japan and I’m share an easy homemade recipe with you.
Watch How To Make No-Bake Creme Caramel – Japanese “Purin”
What is Japanese Purin?
It is a custard dessert with a layer of soft caramel on top. As it’s enjoyed throughout the world, you may call this dessert custard pudding, crème caramel, caramel custard, flan or a different name in your language.
Normally the custard, the mixture of sugar, eggs, and milk (and sometimes heavy cream), is baked in the oven in a bain-marie [ban mah-REE] (hot water bath) before being chilled.
In Japan, we have 3 types:
- Yaki Purin (焼きプリン) – custard cooked in the oven.
- Mushi Purn (蒸しプリン) – custard is cooked on a stove top in a steamer, or in a blain-marie in a pot or frying pan. Here’s my recipe.
- Purin (プリン) – custard is hardened with gelatin. *Please note that people also call “Purin” even though it’s baked or steamed.
I also want to mention that Japanese Purin is sometimes called “custard pudding” (カスタードプリン) in Japan, especially when emphasizing the custard component and comparing with other types below:
Purin – No-Bake Creme Caramel
Japanese “Purin” available at supermarkets and convenience stores in Japan is all made with gelatin. They are not baked or steamed. If you’re a big fan of those packaged Japanese custard pudding like Pucchin Purin (プッチンプリン), today’s recipe is for you!
The main difference from the classic Crème Caramel (Custard Pudding or Flan) is the texture. The texture of Purin made with gelatin is similar to gelatin desserts like panna cotta, or French dessert Bavarian Cream, or Bavaria (ババロア) (I hope the comparison helps). It’s silky smooth and slightly firm, with a gentle wobble.
The best part about custard pudding made with gelatin is that you can enjoy the silky panna cotta texture with rich custard flavors, just like the regular Crème Caramel.
This delicious dessert is a simple recipe; but it requires some techniques for the following important steps in the recipe.
- The caramel sauce has to have the right consistency so that when you invert the ramekin, the caramel sauce pours down nicely over the Purin.
- Gelatin has to be bloomed correctly so that the texture of Purin comes out perfectly.
- Custard mixture needs to be cooked to the correct temperature before being chilled.
I apologize for my lengthy recipe but I hope my tips are helpful. Please read the entire recipe at least once before trying making the recipe.
This post was originally shared in 2011 and it was my guest post shared on my friend Jill’s blog Mad About Macarons’ Egg Yolk Recipes series. Jill makes amazing macarons and she published her macaron cookbooks (Mad about Macarons! and Teatime in Paris!).
With the leftover egg whites from this recipe, you can make Jill’s macarons!
I hope you enjoy making this No-Bake Creme Caramel recipe! If you make this recipe, snap a picture and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so much for reading, and till next time!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Google+, Pinterest, and Instagram for all the latest updates.
- ⅔ cup sugar (2/3 cup = 140 g)
- 2 Tbsp water (2 Tbsp = 30 ml)
- 2 Tbsp boiling water (2 Tbsp = 30 ml)
- 10 g gelatin powder/sheet (10 g = .35 oz = 1 Tbsp = 4 sheets)
- ¼ cup water (1/4 cup = 60 ml)
- 4 large egg yolks (See Notes for egg white recipes)
- 80 g sugar (80 g = 1/3 cup + 1 Tbsp)
- 1¾ cups whole milk (1 3/4 cup = 400 ml) (Divided)
- ½ cup heavy (whipping) cream (1/2 cup = 120 ml)
- 2 tsp vanilla extract
Gather all the ingredients. You will also need 8 4-oz ramekins (4 oz = 1/2 cup = 120 ml).
Prepare boiling water (you will only need 2 Tbsp) and a cold damp towel (for Step 4).
- Combine sugar and water in a saucepan over medium heat. Gently shake the saucepan to evenly distribute sugar and do not touch until the mixture starts to turn golden brown. Gently swirl and tilt the pan again to distribute the mixture to have even color until it becomes amber color (like darker honey color), about 6 minutes.
Immediately remove from heat to a cold damp towel and add 2 Tbsp boiling water. It will create a huge splash so please be careful. You can shield with a lid or wear oven mitts to protect your hands. Stir the saucepan to mix together. This will slightly thin out the caramel sauce and ensure that it doesn’t become too thick in the ramekins.
- Briefly dip the ramekins in hot water to warm up. This will prevent the caramel from solidifying (just shake off excess water and no need to dry).
- While caramel is still hot, evenly distribute the caramel among the 8 ramekins. Set aside and let the caramel thicken naturally (which is why the caramel will not mix with the custard mixture later).
- In a small bowl, cut 4 gelatin sheets into thin ½ inch (1.3 cm) strips. Add ¼ cup (60 ml) cold water and set aside for 5-6 minutes until the gelatin “blooms” (expands).
If you’re using powder gelatin, combine 3 tsp (10 g) gelatin powder and ¼ cup (60 ml) water and let stand for 1 minute. Then microwave on high for 30-40 seconds and stir. It’s ready to use.
- Once gelatin sheets are bloomed, bring 1 inch (2.5 cm) of water to simmer and place the bowl of gelatin mixture over the saucepan (double boiler). Make sure to use a heat resistant bowl which is larger than the opening of the saucepan. Steam will immediately warm up the glass bowl and start dissolving the gelatin. Turn off the heat and set aside. If somehow you end up taking a longer time to do the following process and the gelatin has set into a solid, you will need to melt it back into a liquid with double boiler again.
- In a large mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
- In a medium saucepan, heat 200 ml (roughly 1 cup) milk (keep the rest for later) over medium heat until the milk is warm to the touch.
- Slowly add the warm milk, whisking constantly (tempering the egg mixture).
- Pour the mixture back into the saucepan. Cook over medium low heat, stirring constantly (keep an eye on the pot ALL THE TIME; otherwise the mixture will burn on the bottom), until the mixture coats a spoon with a thin film or small bubbles start to form at edges of pan, or reaches 160F (71C).
- Add in the gelatin mixture and mix well. Remove from the heat.
- Strain the mixture through a fine sieve into a clean bowl.
- Add the rest of the milk (200 ml), heavy whipping cream, and vanilla and whisk all together. We’re adding them at the end to help the mixture cool down.
- Divide the custard into the 8 ramekins. Cover with plastic wrap and chill in the fridge overnight or up to 3 days. The caramel on the bottom will become thinner after the moisture from the custard transfers to the caramel.
- To serve, run a small sharp knife or toothpick around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin a few times to help it out.
Gelatin Powder/Sheets: 1 pouch of Knox gelatin powder is 7 grams, about 2 ½ Tbsps. You can make it with one pouch. I buy these gelatin sheets.
Egg Whites Recipes: Click here.
Equipment you will need:
- 8 4-oz ramekins (4 oz = 1/2 cup = 120 ml)
- Double boiler
- Fine mesh strainer
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Editor’s Note: The original post was shared on June 10, 2011. The post is updated with new content, images, and video in September 2016.
mmm!
Fabulous pictures that lead to an amazing treat! Have a great weekend!
Lovely guest post, Nami. This was my favourite childhood dessert. BTW I too am a chocoholic but have no intentions of recovering 🙂
This is my favorite dessert! My mom always makes it on special family e
Hope you give it a try! 🙂
Purin sounds looks like a hybrid between creme caramel and panna cotta since it uses gelatine.
Ah, I wasn’t worried at all Nami! It looks great! Creamy, sweet, and decadent! Congrats on your guest post!!!
Fantastic guest post, Nami! What a stunning dessert, my friend!!!
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
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! : )
OMG! that looks divine 🙂
I can almost imagine the taste, melting in my mouth! yum!
OMG this looks so inviting. I’m a million and I have never made Crème Caramel and you have inspired me!
Nami, as usual – this looks amazing! Will have to give this one a try!
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
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!
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!
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!
A+ Nami! This looks creamy, silky and delicious….a perfect guest post! Your pictures keep getting better and better! Bravo.
Wow! simply gorgeous.
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!
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.
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!!
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!
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!
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!
Wow Nami this looks so beautiful!! Your family is so lucky to have such gourmet food every night!
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!
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.
In my opinion you can bake any day!
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!
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 =)
Oh this is perfect! Wonderful pictures, amazing flavors – great post!!
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!
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)!
Flan is one of my absolute favorites and yours look simply divine! Love the single berry on top 🙂
This is a favourite chilled dessert too. Looks lovely and I also prefer it less bitter 🙂
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.
This looks beautiful!! I def will have to try this one. Nice job Nami!
This looks so creamy and perfect and delicious. YUM!!!
I love custard Nami and I want to just grab a bowl and enjoy 🙂 It’s looking so delicious !
I love Creme Caramel, great idea for using up those egg yolks!
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
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!!
What an incredible dessert, I love creme caramel. You photographed this post so beautifully too.
Enjoy the weekend.
🙂 Mandy
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!!
This looks so pretty Nami! Good job 😀 Thanks for sharing the recipe too!
Nami, the creme caramel looks impressive and nicely presented. This surely will receive lots of compliments.
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
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 ;)!
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 !!!
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!
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.
Thank you for the wonderful photos! I’ve always been intimidated by creme caramel but your photos make the process look very accessible!
Congratulations on your top 9..Yaaaaaaaaaaaaaay
This comes in handy! I always wonder what to do with leftover egg yolks!
Love your stunning pictures and yummy dessert 🙂 Thanks for sharing Nami 🙂
I didn’t open fbuzz until this morning and what a nice surprise…Congrats on top 9!!
Picture is beautiful!
Hi Nami! Congrats on Foodbuzz top 9 for this recipe! 😀
Keep up the great work! Have an enjoyable weekend! ^.^
this is one of my most fav desserts, too! Fabulous stuff!
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!!!
Looks so so perfect! Flawless!
Just gorgeous Nami!
Nami, you did such an amazing job with these. They look beautiful and sound absolutely amazing!!
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!
Now this is something I would love to have right now 🙂 It looks so beautiful and yummy!
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. 🙂
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 🙂
Yum! I have never heard of this before, but I really want to try it now! Thanks for sharing. =)
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.
I’m in love with your blog. Bookmarking this. Thanks for sharing!
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).
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!
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！
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.
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…
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!! 😀
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. 🙂
This is a beautiful recipe – delicate and balanced with wonderful flavours.
I am salivating, truly I am 😀
Cheers
Choc Chip Uru
Yummy!
I can’t wait to try this. I love anything pudding/custard based desserts! Who am I kidding…I love ALL desserts! hehe
Could you use agar instead of gelatin? By the way, this is my favorite place for incredible recipes! Thank you.
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! 🙂
I tried using agar (powder form) for making custard. Take note that agar/carrageenan is stronger than gelatin and sets at room temperature so if the room is cold, try to work a bit quick. As for proportions, 1 teaspoon will gel up a cup of liquid, but if you want it less firm you can dial down. Hope this helps 🙂
Thank you for sharing your tip! I agree, I had a hard time trying to get the right jiggly consistency for my vegan matcha panna cotta with agar. 🙂
i love it so much , i will try myself and i will post on FB. thanks for sharing ur recipes
Thank you Aung! Hope you will like it! 🙂
one of my favorite desserts
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!
Hi Chako! You’re welcome! This is my favorite purin recipe, and I hope you enjoy making and eating it at home! 🙂
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?
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!
Hi! Great recipe! I only want four servings because I’m making it for an exam. Can I half the recipe?
Sure! Use metric measurement if possible for more accurate result! 🙂
Can I use gelatin leafs instead of powder? And how many leaf should I use?
Hi Bishwa! I haven’t used the gelatin leaf for this recipe so I’m not sure how many but you still need 10 g of gelatin for this recipe. 🙂
I know this is an older recipe but I just came across it. I tried it last night and found the texture and flavor to be perfect! I can’t wait to try some other recipes on your site.
Hi Elle! Thanks so much for your kind feedback. I’m so glad to hear you liked this recipe. 🙂
Hi Nami,
May I know what size ramekins did you use? Hoping to make this soon. Thanks!
Hi Siewleng! So sorry for my late response. I’ve been a bit busy… Okay, I just went downstairs and measure it. It’s 4 oz (1/2 cup, about 120 ml). 🙂
Another thing I have always wanted to try, I can’t wait to try it!
On a side note, I wanted to say thank you for giving me advice for the tamagoyaki that I asked you about, I couldn’t reply for some reason. And on that note, thank you for *all* these lovely recipes!
Hi Emy! Thank you for your kind note. I’m so glad you enjoy my recipes. Hope you like this one too! 🙂
This reminds me of Cuban Flan which I love…..thanks
Hi Lyn! Thank you! I must try Cuban version! 🙂
I love the idea of a no-bake ‘flan’-like dessert! And what a coincidence that you’re friends with Jill! I’ve been following her since I discovered her book; and we almost met in person as well! 😉 Debra xx
Hi Debra! I almost didn’t recognize it was you! 😀 I’m excited about your new upcoming blog!!! 😀
Yeah, I know Jill from the first year of my blogging. I’ve been friends with her for more than 5 years. She’s such a wonderful person and I really wish to visit her one day and meet in person. I wished that you could see her too.
Hi Nami,
Interesting recipe. It looks like our “crème caramel” which is cooked.
I shall try yours…quickly done but the taste ???
In fact it’s a form of “crème anglaise” with gelatin…
About gelatin…how many gr for one sheet please ?
All the best
JPierre
Hi JPierre! We make the Japanese pudding in the oven (in a bain-marie) too. But this one is totally no bake. The taste is pretty much the same, but the texture is a bit different. It’s silky and jiggly, that tastes like creme caramel. 😀
For this brand, each sheet is 2.5 gram. 🙂
Many thanks.
I shall try your recipe soon.
JP
Custard pudding! Looks really good!
Yummy,looks so delicious!
i would love a なめらかプリン recipe!!
You’ll probably need to reduce the gelatin amount for that texture… 🙂
i made this and it came out great, thanks for the recipe!
Hi Patrick! I’m so happy you liked the recipe! Thank you very much for your kind feedback. 🙂
Your pudding looks amazing! Can’t wait to try it for my grandkids!:) thank you!
Hi RS! I hope your grandkids will enjoy this recipe! 🙂
So yummy ! Thank you for this recipe. ☺
Hi Gagaie! Thank you so much!! 🙂
Pinned! Bobby and I are both huge custard fans – flan, puddings, creme brulee and now this Japanese pudding. It’s mighty scrumptious Nami! And the caramel sauce – YUM!
Hey Nami, I just prepared the caramel sauce and am about to start the custard. I forgot to buy vanilla, is it ok if it’s omitted. I don’t mind if the flavour is different. Thanks!
Hi Jessica! I apologize I couldn’t respond to your question in time. 🙁 My answer would have been “don’t worry it’s okay”…. How did it come out? Hope you enjoy this recipe! 🙂
Hey Nami, thanks for the reply! It actually turned out really wonderful despite making a mistake of turning the heat on too high while heating the egg/milk mixture. The egg clotted, but luckily I used my sieve to separate the liquid and used that as my custard. Since I didn’t have vanilla, I used a tiny amount of cardamom powder. It was a great success! Thanks for sharing ????
Hi Jessica! Oh I’m so happy to hear that! Thank you for your kind feedback! 😀
I gotten curious with Japanese pudding due to this very funny show https://www.youtube.com/watch?v=x-9yjUPeraY
Hi!
Do you have a recipe for Bavarois (ババロア) by any chance? My mother is from Japan and used to make it all the time but she is older now and can’t find her recipe. Was wondering if you possibly had a recipe you liked. Thanks for your help! 🙂
Hi Eileen! Natsukashii! I used to eat ババロア too! I’ll add to my list. 🙂
Thank you for sharing this, especially with the pictures! I can’t wait to give this a try.
Hi Amy! I hope you enjoy this recipe! 🙂
Nami..I’m a big fan of ur blog.. I’ve made this pudding 3 times already, but instead of using ramekins like yours, I used tea cups.
Very delicious recipe, my daughter loves it so much. The only problem is, I always have about 1/4 part of the total caramel in the cup stick to the bottom of the cups, I tried my best to follow ur direction. What do u think went wrong? Thank you.
Hi Wei Lee! Thank you for following my blog! How cute to make pudding in tea cups. 🙂
May I ask a question? Do you mean some of caramel is left/stucked at the bottom of your tea cups after eating the pudding? The moisture from the pudding mixture (before solidifying) transfer to caramel and is supposed to make the caramel loosen while solidifying. Try adding a bit more hot water after caramel reaches the right color. This should help. 🙂
Most of the caramel is liquid and we can enjoy it with the pudding, but there were always some solidified caramel at the bottom. i had to heat it in he microwave to liquidify it and wash the cup.
i’ll try to add more hot water next time. Thank you for ur help.
Haha, I would be licking it too. xD Hope that tip will help… 🙂
The recipe looks delicious! Quick question, can I put this in the freezer to speed up the process?
Hi B! Thank you so much! I don’t recommend using freezer for a couple of reasons.
1) You will ruin the frozen food by putting the warm/hot food in the freezer (decrease the freezer temp).
2) Home freezer has a lot of food in it and it has certain smell.
3) IF you forget to take out in time… your hard work will be wasted… you have to keep checking the freezer and that is not good to keep the freezer temp.
Therefore, I’d suggest to use ice pack to speed up the process of cooling down etc. 🙂
What is the notes for egg white recipes?
Hi Spencer! Here are egg white recipes: https://www.justonecookbook.com/tags/egg-white/ Thanks for letting me know. 🙂
Hi Nami ! I’m glad that I found your page via YouTube. I would like to serve my guest for about 200pax of No baked creme caramel Japanese Purin. Should I do by 2 batches with 13times of your current recipe (serving: 8) ? Can i keep in freezer ?
Hi Sue! So you’ll need 200 purins! WOW!!! Unfortunately, I am not sure about freezing this. you can try doubling the ingredients to make faster?
Today i feel like i have to comment some recipes that i’ve tried. Well i am too excited so i always forgot to take a pictures. And it because not that good looking so i decided not to take a pictures. But i’ll try more and snap it to my instagram.
The first time i make creme caramel i failed. And when i found your recipe and i try it, it works. Not as good looking as yours but it taste so good!!! This is my everytime favorite dessert where ever i go to japanese restaurant. I always order this for my dessert!! ????????????
Hi Ajeng! I’m so happy to hear you tried this recipe and yours came out successfully! It’s the best feeling to be able to make and enjoy your favorite food right in your own home! Thanks for trusting this recipe and making it. Don’t worry about taking a picture – I enjoy listening to your success story more! 🙂 Thanks for your kind feedback.
There’s a Japanese take out place where I sometimes order lunch. They include this wonderful flan and I absolutely love it. I’ve made flan the oven way, but your wonderful video and pictorial is so well done that I know I can do this! As soon as the Thanksgiving holiday is behind us, I’m making this. Thank you!
Wow, the restaurant include Purin for takeout orders? That’s very nice! Hope you enjoy this recipe! Meanwhile, Happy Thanksgiving to you and your family! 🙂
How do i make that with the Chocolate sauce or chocolate something on top… like one from Giga Pudding (Remember that pudding making kit from takara tomy?) or one from the other brands?
Hi William! I actually never tried Giga Pudding before… is it like melted chocolate? Maybe melt the chocolate and milk together over double boiler? I think it has to be thin, so you will need milk or heavy cream to make the right consistency.
Hi Nami
I made this pudding sometime ago and it was a hit amongst my family. Thank you so much for sharing your recipe.
However, personally I found the milky taste too strong in the pudding as I am not a big fan of dairy products. What can I replace the milk or heavy whipping cream with in step 10?
Hi Connie! Thank you so much for trying this recipe! I’m glad your family enjoyed it! You can use soymilk or almondmilk too. 🙂
TQVM Nami! this recipe is super easy so guess I got to be patience till it set to slurp all the goodies 🤤🤤
Welldone Nami 👍
p.s. what happened if I put too much or too little gelatin?
Hi Adam! Haha yes, you need to be patient to enjoy delicious purin! 🙂 Gelatin will set the purin differently. If it’s too little, it may not become “set” and if you put more, it’ll be firmer. 🙂
Tried this today, now in the fridge! When i put the mixture over the caramel, the caramel was already pretty solid. Is this bad? And even if the caramel was still runny, wouldnt it harden in the fridge? How would the caramel be runny when you flip it out of the ramekin?
Hi K! Hope yours came out well. While chilling, the moisture moves from the custard and the caramel should be “runny”. I never had the issue with hardening caramel that did not come out. How was yours?
Greetings Nami,
Min how long till the purin will set? Can I steam for quick consumption?
TQVM
Hi Adam! You can try my other recipes for steaming: https://www.justonecookbook.com/custard-pudding/
This recipe requires 3-4 hours at least.