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How to Make Purin, Japanese Custard Pudding (Video)

Find out how to make a delicious Japanese custard pudding. Easy to prepare with only 5 ingredients and without an oven.

The japanese custard pudding (purin) is a beloved dessert in Japan, enjoyed by both kids and adults. It’s readily available in supermarkets and the famous “konbini” (convenience stores).

The best part about this custard pudding is its simplicity. With just 5 common ingredients that you likely have on hand, you can whip up a delicious Japanese egg custard at home.

No-Bake Egg Custard Recipe

Making this flan is a breeze with only 5 essential ingredients: eggs, sugar, milk, vanilla extract, and water. And the best part? No need to use the oven!

What is Baine-Marie?

A bain-marie, also known as a water bath, is a method of cooking or heating substances gently by placing the container holding the food or liquid into another larger pan filled with hot water. This technique is commonly used in various cooking processes to control temperature and provide a gentle, even heat.

To set up a bain-marie:

  1. Place a larger pan or dish containing hot water on the stove or in the oven.
  2. Put the container with the food or ingredients that need gentle heating into the larger pan, ensuring it’s partially submerged in the hot water.
  3. Heat is transferred from the hot water to the food, preventing it from overheating or cooking too quickly.

The bain-marie method is often used for delicate dishes like this custards, sauces, or chocolate, helping to prevent curdling or burning. It’s also employed in various baking and dessert recipes.

Purin - a delicious Japanese flan, smooth and creamy - homemade slurry recipe with 5 ingredients

How much water?

Since this custard pudding cooks in a double boiler, it’s crucial to add the right amount of water. A handy trick is to start with a little water, place all the containers inside the pot, and add water until it reaches the height of the flan mixture. Once done, remove the molds, heat the water, and add the molds one by one when it boils. After a couple of tries, you can estimate the water amount without this step.

How to Make the Caramel

The caramel recipe shared is perfect for flan. It solidifies quickly, so work efficiently. When you add the flan mixture and cook it in a bain-marie, you’ll achieve a perfect caramelized flan.

Purin - a delicious Japanese flan, smooth and creamy - homemade slurry recipe with 5 ingredients

How to Enjoy Japanese Flan

For ultimate convenience, use yogurt-type molds. Simply prepare the flans, cool them, and enjoy! Alternatively, you can make them in classic flan molds and serve them on a plate for an elegant presentation. Regardless of the method, it’s recommended to let them cool in the fridge for a couple of hours before indulging.

How to Make Custard Pudding (Video)
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Find out how to make a delicious Japanese custard pudding. Easy to prepare with only 5 ingredients and without an oven.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Japanese
Keyword: Easy | Easy, Egg | Egg, Sweets, Vanilla
Cooking method: Olla
Servings: 10 (8 to 12 depending on the mold)
Calories: 193kcal
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Japón en tu cocina

Este libro es tu guía definitiva adentrarte en la cocina japonesa. Con más de 50 recetas detalladas y fotos, aprenderás a cocinar los platos más icónicos de Japón, como sushi, ramen, mochi y dorayaki.

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Recipe Equipment

  • Olla
  • Bol
  • Molde Flan
  • Báscula


Caramel Sauce

  • 140 g sugar
  • 100 Ml water

Mix for the Flan

  • 6 eggs Large
  • 800 Ml milk Whole
  • 120 g sugar
  • 1 Tsp. Vanilla Extract


Caramel Sauce

  • Add the sugar and water to a pot and heat over medium heat until the sugar has completely dissolved.
  • When the sugar has dissolved, continue cooking until it turns an amber color.
  • Add the caramel to the molds.

Mix for the Flan

  • Heat the milk until slightly warm. If you’re using room temperature milk, you can skip this step.
  • Add the egg, sugar and vanilla essence to a bowl and beat until well incorporated.
  • Next, add the milk and mix.
  • Optionally, if you want a very soft texture in your flan, you can strain the mixture.
  • Pour the mixture into the containers or molds that we are going to use. It is important that these are heat resistant.
  • In a pot, add a little water and heat up. Then add the molds.
  • Cover with a lid to which we add a cloth. The cloth will prevent water droplets from condensing and falling into the flan.
  • Turn up the heat and let cook over medium heat for 3-5 minutes. You’ll know the water is boiling if you hear a soft “tac tac tac”.
  • After this time, turn off the heat and let it rest for 15 minutes without opening the lid.
  • Remove the molds from the pot and let them rest until they cool. When they reach room temperature, you can put them in the fridge.
  • After two hours in the fridge, they are ready to eat!



Trick to clean the pot and spoon you use for the caramel.
Very easy. All you have to do is add water to the pot and add the spoon inside. Put the water to heat and leave it for 10 minutes, the hot water will break up the caramel.


Calorias: 193kcal | Carbohidratos: 30g | Proteina: 6g | Grasa: 5g | Grasas saturadas: 2g | Colesterol: 120mg | Sodio: 78mg | Potasio: 148mg | Azúcar: 30g | Vitamin A: 292IU | Calcium: 108mg | Iron: 1mg
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