Japanese Purin (Japanese Custard Pudding)

In Japan, purin (プリン) is one of the most beloved egg-based desserts. From children to adults, everyone enjoys this soft and jiggly treat. Because Japanese pudding is so easy to find at convenience stores and supermarkets, many people don’t think to make it at home.

No gelatin, no oven recipe.

But the truth is, this Japanese purin recipe uses only four simple ingredients—eggs, milk, sugar, and vanilla extract. No oven. No special molds. No gelatin. You can even make these Japanese pudding cups using regular coffee cups.

Even without gelatin, this Japanese egg pudding turns out silky, gently bouncy, and deeply satisfying. If you’ve been looking for a simple purin recipe or authentic Japanese custard pudding, this stovetop method makes it incredibly approachable.

Ingredients

Custard

• Eggs: 2 large
• Whole milk: 1 ¾ cups
• Sugar: 6 tablespoons
• Vanilla extract: 1 ½ teaspoons

Caramel Sauce

• Sugar: 5 tablespoons
• Water: 1 tablespoon
• Hot water: 3 tablespoons

Directions

1. In a bowl, mix eggs, milk, sugar, and vanilla extract until smooth. Strain the mixture twice to create an extra silky texture.
2. Pour into heatproof coffee cups and cover tightly with aluminum foil. Place the cups in a pot and add water around them until it reaches about the same height as the custard inside.
3. Cover with a lid and cook over medium heat until the water gently boils. Turn off the heat and let sit, covered, for 20 minutes. The center should jiggle slightly but not appear liquid.
4. Chill in the refrigerator for 2 hours (or 1 hour in the freezer) until fully set.
5. To make the caramel sauce, heat sugar and 1 tablespoon of water in a nonstick pan over medium heat. Do not stir. Gently swirl the pan if needed, but avoid using a spatula to prevent crystallization.
6. Cook until the sugar turns a deep amber brown. Carefully pour in the hot water all at once (it will splatter), then stir until smooth and fully liquid.
7. After the custard has chilled, pour the caramel sauce over the top and serve.

Notes

• If hardened sugar bits remain in the caramel, return the pan to low heat briefly until dissolved.
• If the caramel becomes too thick, add a small splash of hot water to loosen it.
• Using a nonstick pan makes cleanup much easier.

Japanese Purin (Japanese Custard Pudding)

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 2

Course: Dessert

Cuisine: Japanese

Ingredients Method

Ingredients

  

Custard

• Eggs: 2 large
• Whole milk: 1 ¾ cups
• Sugar: 6 tablespoons
• Vanilla extract: 1 ½ teaspoons

Caramel Sauce

• Sugar: 5 tablespoons
• Water: 1 tablespoon
• Hot water: 3 tablespoons

Method

 

1. Mix eggs, milk, sugar, and vanilla extract until smooth. Strain the mixture twice to create an extra silky texture.
2. Pour into heatproof coffee cups and cover tightly with aluminum foil. Place the cups in a pot and add water around them until it reaches about the same height as the custard inside.
3. Cover with a lid and cook over medium heat until the water gently boils. Turn off the heat and let sit, covered, for 20 minutes. The center should jiggle slightly but not appear liquid.
4. Chill in the refrigerator for 2 hours (or 1 hour in the freezer) until fully set.
5. To make the caramel sauce, heat sugar and 1 tablespoon of water in a nonstick pan over medium heat. Do not stir. Gently swirl the pan if needed, but avoid using a spatula to prevent crystallization.
6. Cook until the sugar turns a deep amber brown. Carefully pour in the hot water all at once (it will splatter), then stir until smooth and fully liquid.
7. After the custard has chilled, pour the caramel sauce over the top and serve.