Purin (Japanese Caramel Pudding)
Wobbly, smooth baked custard with a bittersweet caramel that pools around it when turned out. A Japanese convenience-store favourite made at home.
- Time5 hr
- LevelMedium
- Costabout £0.45 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Put the 80g sugar and 2 tablespoons of the water in a small pan over a medium heat. Do not stir. Swirl the pan until the syrup is a deep amber, about 5 minutes.
5 min - 2
Take off the heat and carefully add the last tablespoon of water. It will spit. Swirl, then divide at once between four 150ml ramekins.
- 3
Warm the milk and the 60g sugar in a pan until the sugar dissolves. It should be hot to the touch but not boiling.
- 4
Gently whisk the eggs and yolk in a large jug without making foam. Slowly pour in the warm milk, stirring, then the vanilla. Strain through a sieve, twice if you want it very smooth. Skim off any bubbles.
- 5
Pour into the ramekins. Stand them in a deep roasting tin and pour boiling water into the tin to come halfway up the sides. Cover the tin loosely with foil.
- 6
Bake for 30 to 35 minutes until set at the edges with a slight wobble in the middle. Lift out and cool, then chill for at least 4 hours.
35 min - 7
Run a thin knife around each pudding and turn out onto a plate, letting the caramel run down.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
