Purin, Japanese custard pudding
Silky baked egg custard with a bittersweet caramel that runs down the sides when you turn it out.
- Time1 hr 30
- LevelMedium
- Costabout £0.55 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 80 g sugar and 2 tbsp water in a small pan over a medium heat. Do not stir. Swirl the pan for 5 to 6 minutes until the syrup turns deep amber.
6 min - 2
Take off the heat and carefully add the 1 tbsp hot water (it will spit). Pour straight into 4 ramekins, about 150 ml each, and tilt to coat the bases. Leave to set.
- 3
Warm the milk with the 50 g sugar until the sugar dissolves. Do not let it boil. Take off the heat and stir in the vanilla.
- 4
Whisk the eggs and yolk gently in a bowl without making bubbles. Slowly pour in the warm milk, stirring. Pour through a sieve into a jug to get a silky texture.
- 5
Divide the custard between the ramekins. Stand them in a deep roasting tin and pour in boiling water to come halfway up the sides.
- 6
Bake for 30 to 35 minutes, until set at the edges with a slight wobble in the centre. Cool, then chill for at least 3 hours.
35 min - 7
Run a thin knife around each pudding and turn out onto a plate, letting the caramel spill over.
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.
