My simple No-Bake Purin (Custard Pudding) recipe is silky, creamy, and rich in caramel flavor. This variation on the popular Japanese chilled dessert is easy to make at home using gelatin and my tips for a foolproof caramel sauce.
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 me with our favorite No Bake Purin (ゼラチンプリン). It’s a popular chilled dessert in Japan and I’m excited to share this easy homemade recipe with you.
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) – Baked in a bain-marie (water bath) in the oven. A hot water bath allows this delicate dessert to cook more evenly and gently, preventing cracking, curdles, or small bubbles around the edges.
- Mushi Purin (蒸しプリン) – Cooked on a stovetop in a steamer or in a bain-marie in a pot.
- Gelatin Purin (ゼラチンプリン) – aka No Bake Purin; Not baked or cooked on a stovetop; a custard is solidified with gelatin! The majority of packaged purin you can get at supermarkets are mostly made this way. Have you tried the popular Pucchin Purin (プッチンプリン) by Glico?
You can find my recipe for the #1 and #2 methods here.
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:
What is No-Bake Purin?
Japanese “Purin” that you can purchase at supermarkets and convenience stores in Japan is all made with gelatin. We sometimes call this type of purin Gelatin Purin (ゼラチンプリン). They are not baked or steamed. If you’re a big fan of those packaged Japanese custard puddings like Pucchin Purin (プッチンプリン), today’s recipe is for you!
The texture of Gelatin Purin is similar to gelatin desserts like panna cotta, French dessert Bavarian Cream, or Bavaria (ババロア). It’s silky smooth and slightly firm, with a gentle wobble.
The best part about Gelatin Purin is that you can enjoy the silky panna cotta texture with rich custard flavors, just like creme caramel or flan.
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.
- The 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 to make 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 Purin recipe.
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
No-Bake Purin (Custard Pudding)
Ingredients
For the Caramel Sauce
- 2 Tbsp boiling water
- ⅔ cup sugar
- 2 Tbsp water
For the Custard
- 4 gelatin sheets (0.35 oz, 10 g; I love using PerfectaGel Gold gelatin sheets; or use 1 pouch (7 g, about 2½ tsp) Knox gelatin powder)
- ¼ cup water
- 4 large egg yolks
- 80 g sugar (⅓ cup + 1 Tbsp)
- 1¾ cups whole milk (divided)
- ½ cup heavy (whipping) cream
- 2 tsp pure vanilla extract
Instructions
- Before You Start: Please note that this recipe requires a chilling time of 2–3 hours. Now, gather all the ingredients. You will also need 8 ramekins that are 4 oz (½ cup, 120 ml) each.
To Make the Caramel Sauce
- Prepare some boiling water (you‘ll need only 2 Tbsp) and a cold damp towel (for Step 4).
- Combine ⅔ cup sugar and 2 Tbsp water in a heavy-bottomed small saucepan over medium heat. Gently shake the saucepan to evenly distribute the sugar, then do not touch until the mixture starts to turn golden brown on the edges of the pan. When the sugar starts to caramelize, you will see lots of small bubbles. Swirl and tilt the pot to blend the dark-colored and light-colored sugars but do not use a utensil because it will crystallize the sugar. Soon, the bubbles will become larger as the sugar mixture caramelizes more and turns an amber color (like a darker honey color), about 5–6 minutes.
- Immediately remove from the heat and set the saucepan on a cold, damp folded towel. 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. Swirl the saucepan to combine. 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 the excess water; no need to dry).
- While the caramel is still hot, pour the caramel from the pot into the 8 ramekins, evenly dividing the sauce. Set aside and let the caramel thicken naturally (which is why the caramel will not mix with the custard mixture later).
To Prepare the Gelatin
- Cut 4 gelatin sheets into thin, ½ inch (1.3 cm) strips. Place them in a heat-resistant glass bowl that‘s wider than the opening of your saucepan (to use in a double boiler later). Add ¼ cup water and set aside for 5–6 minutes until the gelatin “blooms“ or expands.
- If you’re using powdered gelatin, combine 3 tsp (10 g) gelatin powder and ¼ cup water and let stand for 1 minute. Then, microwave on High for 30–40 seconds and stir. Now, it’s ready to use.
- Once the gelatin sheets bloom, bring 1 inch (2.5 cm) of water to a simmer in a saucepan. Set the bowl with the gelatin on top of the saucepan to create a double boiler. Steam will immediately warm up the bowl and start to dissolve the gelatin. Once completely dissolved, turn off the heat and set it aside. Tip: If somehow you take a long time to finish the next steps and the gelatin sets solid before you can add it to the custard mixture, you will need to melt the gelatin into a liquid again over the double boiler.
To Make the Custard Mixture
- In a large mixing bowl, whisk together 4 large egg yolks and 80 g sugar (⅓ cup + 1 Tbsp) until pale and creamy.
- In a medium saucepan, heat half of the milk (200 ml or ⅚ cup) over medium heat until warm to the touch. (Keep the remaining milk to use later.)
- Now, temper the egg mixture. Slowly add the warm milk, a little at a time, whisking constantly.
- Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly at all times; otherwise, the mixture will burn on the bottom. Cook until the mixture coats the back of a spoon with a thin film and reaches 160ºF (71ºC). You‘ll also see small bubbles start to form at the edges of the pan.
- Add in the liquid gelatin mixture and mix well. Remove from the heat.
- Strain the custard mixture through a fine-mesh strainer into a clean bowl.
- Add the rest of the milk (200 ml or ⅚ cup), ½ cup heavy (whipping) cream, and 2 tsp pure vanilla extract and whisk all together. We’re adding them at the end to help the mixture cool down.
To Chill
- Divide and pour the custard into the 8 ramekins. Using a long-stemmed utility lighter (candle lighter), burn off the bubbles on the surface of the custard by quickly touching them with the flame. You could also pop them with a toothpick or scoop them off with a spoon, but those are both time-consuming methods. Cover with plastic wrap and chill in the refrigerator for 2–3 hours 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
- To loosen the custard, run a small, sharp knife or toothpick around the edge of each ramekin. Quickly invert each custard with caramel sauce onto a plate. If it doesn’t release right away, gently shake the ramekin a few times to help loosen it.
To Store
- Store in the refrigerator for up to 2–3 days. Consume sooner as the quality degrades over time.
Nutrition
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.
Thanks for your lovely recipe, Nami! I have finally found a recipe that can recreate the tender and wobbly texture! I have tried other recipes without the gelatine before. They were tasty, but weren’t the texture that I was expecting. Also, thanks for your detailed and thoughtful tips! They are very helpful.
Just one question: my caramel tends to stick to the bottom of my ramekin. Have I done something wrong?
Hi Karen! Thank you so much for trying my recipe! I’m really happy to hear you liked this texture – it’s just like Japanese purin right?
Do you dunk the purin cup in hot water before you add the caramel? The moisture from the purin also goes to the caramel to loosen up while you are chilling too. 🙂
Amazing thanks. Really impressive dessert without too much fuss
Hi Glenn! Thank you so much for your kind feedback! 🙂
I was wondering its my first time making purin and was wondering if you had any tips?
Hi Kaede! I’d say… read the recipe carefully first before you start and prepare all the ingredients and equipment. If you are not sure about the step, let me know! 🙂
Can I make this in one large bowl rather than separate ramekins? I dont hae eight ramekins on hand.
Hi Meenakshi! I haven’t done it as this dessert is typically served individually, but I supposed so. Please adjust the cooking time. 🙂
I’m having a hard time with the caramel. Instead of darkening, the water disappears and I’m left with a sugar crusted pan. I’ve tried using a lower heat to see, but what’s the best advice you can give me?
Hi Lydia! When I made caramel for the first time, that happened to me. You should not agitate the liquid. You only need to swirl a few times in the begging and do not touch. When the liquid touches the side of the pan, it becomes crystallized and you lose the caramel. Also, you spend too long that water evaporated. So use higher heat than what you used (probably around medium heat) and don’t touch. Hope this helps!
Love this recipe of urs, my fam requested the portion of the custard to b doubled cos they simply love this!
Can I add chocolate powder in replacement of vanilla essence for chocolate pudding or that would b a completely different recipe?
Hi Mandy! I never made chocolate pudding so I have to look it up… sorry I am not too sure about the chocolate one. I actually don’t really eat chocolate pudding (!!)… I don’t know how it’s like. LOL.
I love creme caramel, and have always baked it, previously. This method works so well, the flan is perfect, and even more delicious than my former go-to recipe. The only thing I had a problem with was the caramel sauce … it just would not brown. After I got to a light beige, at 20+ minutes, I gave up, and poured it into my ramekins. No idea what I did wrong. Everything was fine, except for the lack of contrast between the sauce and the flan. Tasted great though, and I had no complaints! Next time, I’m hoping to do better with the sauce.
Hi Chris! Thank you for trying this recipe! We love a slightly bitter, dark caramel for mine too, so I go a bit darker than amber color. When it looks like it’s done, I go an extra few more seconds before I add hot water. It will dilute the caramel anyway. Try waiting a few more seconds. And don’t agitate the mixture too often. 🙂 I’m so glad you enjoyed this recipe. Thank you for your kind feedback. 🙂
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. 🙂
This was an absolute hit! I was wondering how long can these be stored for in the fridge?
Hi Michelle! Thank you for trying this recipe! So happy you enjoyed it. Store in the refrigerator for up to 2-3 days. Consume soon as the quality degrades.
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.
[…] Dora is a delicious treat which combines Purin (Japanese custard pudding/no-bake Creme Caramel) and Dorayaki (red bean filling pancakes). It […]
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.
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… 🙂
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. 🙂
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
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). 🙂
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. 🙂