Name: Nameraka Purin (Silky Japanese Caramel Custard Pudding) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Japanese
Ingredients: 300 ml whole milk; 50 g white sugar; 7 g gelatin powder; 3 pasteurized eggs; 100 ml heavy cream (35% fat or higher); ½ tsp vanilla essence (or ½ tsp vanilla extract); 50 g white sugar; 60 ml hot water

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Introduction

Nameraka Purin is a smooth and creamy Japanese-style custard pudding with a rich caramel sauce. This delicate dessert is silky in texture and wonderfully balanced between sweet and slightly bitter caramel. It’s perfect for a comforting treat that feels both elegant and homey.

This image shows three small glass jars filled with a smooth, creamy dessert that has two clear layers. The bottom layer is a dark amber color with a translucent look, while the top layer is a pale, creamy white with a soft, velvety texture. The jars have thick rims with a slightly frosted finish, and they are placed on a white marbled surface with soft lighting that highlights the dessert’s smoothness. A white cloth with subtle patterns and a spoon with a blue floral handle are partially visible near the front jar. photo taken with an iphone --ar 4:5 --v 7

Ingredients

50 g white sugar (for caramel)
60 ml hot water
300 ml whole milk
50 g white sugar (for custard)
7 g gelatin powder
3 pasteurized eggs
100 ml heavy cream (35% fat or higher)
½ tsp vanilla essence (or half the amount of vanilla extract)

Instructions

Step 1: Pour the whole milk into a microwavable container and stir in 50 g white sugar and gelatin powder. Mix well and let the gelatin bloom for 5-10 minutes while you prepare the caramel.
Step 2: To make the caramel, measure out 60 ml hot water. Add one-third of it to a cold saucepan along with 50 g white sugar. Mix and scrape down the sides before heating.
Step 3: Heat the mixture on medium to medium-low heat until it bubbles, swirling the pan occasionally to heat evenly.
Step 4: When it begins to turn golden, add the next third of the hot water carefully, as the caramel will bubble energetically. Continue heating and swirling.
Step 5: Once the caramel reaches a deep amber color, add the remaining hot water. Remove from heat and swirl to cool the caramel slightly.
Step 6: Pour the caramel evenly into 4 to 6 heatproof containers. Allow to cool a few minutes then refrigerate to set.
Step 7: Heat the milk, sugar, and gelatin mixture in the microwave at 600W for 2 minutes or warm gently on the stovetop, stirring continuously until the gelatin dissolves completely. Avoid overheating.
Step 8: Whisk the eggs in a heatproof bowl until combined. Add heavy cream and vanilla essence, then whisk again.
Step 9: Temper the eggs by slowly adding a small amount of the warm milk mixture, stirring gently. Gradually add the remaining milk mixture while whisking carefully.
Step 10: Rinse your jug and strain the custard mixture through a sieve into it to remove any lumps or unmelted gelatin.
Step 11: Pour the strained custard over the set caramel in containers, leaving a small gap at the top. Cover with lids or plastic wrap.
Step 12: Chill in the refrigerator for at least 3 hours, preferably overnight. Serve chilled and enjoy your silky smooth Nameraka Purin.

Tips & Variations

Use pasteurized eggs to ensure safety since the custard is gently cooked and not baked.
For a richer flavor, substitute heavy cream with half-and-half or add an extra 20 ml of cream.
Vanilla bean paste can replace vanilla essence for a more intense vanilla aroma.
Try using flavored gelatin or add a splash of liqueur like Grand Marnier for a unique twist.

Storage

Store the purin covered in the refrigerator and consume within 3 days for the best texture and freshness. Gently re-chill if the pudding warms to room temperature to restore its silky consistency. Avoid freezing as it may change the texture.

How to Serve

The image shows three small glass jars filled with a layered dessert. Each jar has three layers: the bottom layer is a dark amber color with a smooth texture, the middle layer is a creamy light beige color that looks thick and soft, and the top layer is a pale white foam with a slightly frothy texture. The jars are placed on a white marbled surface, and a white cloth with a subtle pattern is partly visible under them. A ceramic spoon with blue patterns is next to the nearest jar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powder?

Yes, you can substitute gelatin powder with sheets by soaking them in cold water and using an equivalent amount. Be sure to fully dissolve and incorporate the gelatin before mixing with the custard.

Is it safe to eat custard made with raw eggs?

This recipe uses pasteurized eggs, which are safe to consume with minimal cooking. The gentle heating and chilling process reduce risk, but it’s important to use pasteurized eggs or cook eggs thoroughly for safety.