Nameraka Purin (Silky Japanese Caramel Custard Pudding) Recipe
Nameraka Purin is a silky smooth Japanese caramel custard pudding known for its delicate texture and rich flavor. This recipe combines a creamy custard made with milk, eggs, and gelatin with a homemade caramel sauce, creating a perfect balance of sweetness and elegance. Ideal for a refreshing dessert, it requires gentle heating and chilling for the best custard consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
Custard
- 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)
Caramel
- 50 g white sugar
- 60 ml hot water
Instructions
- Prepare gelatin mixture: Pour 300 ml whole milk into a microwavable container, add 50 g white sugar and 7 g gelatin powder. Stir well and let the gelatin bloom for 5-10 minutes to soften.
- Make the caramel: Measure 60 ml hot water and divide into three equal parts. Put one-third of the water with 50 g white sugar in a cold saucepan and mix. Scrape the sides to dissolve sugar before heating.
- Cook caramel: Heat the mixture over medium to medium-low heat until it bubbles. Gently tilt and swirl the pan occasionally for even heating until the sugar turns golden.
- Add second third of water: Carefully add the next third of hot water to the caramel, standing back to avoid splashes. Continue heating and swirling until the caramel reaches a deep amber color.
- Add final third of water: Remove from heat and add the last third of water. Swirl the pan in a circular motion to incorporate the water and cool down the caramel slightly.
- Distribute caramel: Pour the caramel evenly into 4 to 6 heatproof containers. Let it set for a few minutes, then refrigerate to harden.
- Heat milk mixture: Microwave the milk, sugar, and gelatin mixture for 2 minutes at 600W, or warm gently on the stovetop stirring continuously. Heat further in 20-30 second bursts if gelatin grains remain until fully dissolved, avoiding overheating.
- Whisk eggs and cream: Crack the 3 eggs into a heatproof bowl and whisk thoroughly. Add 100 ml heavy cream and ½ tsp vanilla essence. Whisk again until combined.
- Temper the eggs: Gradually add a small amount of the warmed milk mixture to the egg mixture while whisking to temper the eggs. Slowly add the remaining milk mixture, stirring gently to combine.
- Strain custard: Clean the jug used for the milk, place a fine sieve over it, and pour the custard mixture through to remove any lumps or gelatin pieces.
- Fill containers: Pour the strained custard into the caramel-lined containers, leaving a small gap at the top to prevent spills. Cover with lids or plastic wrap.
- Chill and set: Refrigerate the puddings for at least 3 hours, preferably overnight, to allow the custard to fully set and develop a smooth texture.
- Serve: Remove from fridge and enjoy the velvety, caramel-flavored Nameraka Purin.
Notes
- Use pasteurized eggs to avoid the need for strict cooking temperatures.
- Be cautious when adding water to caramel as it can splatter and cause burns.
- Tempering the eggs prevents them from scrambling when combined with hot milk.
- Straining the custard ensures a silky, lump-free pudding.
- The pudding can be stored in the refrigerator for up to 3 days.
Keywords: Nameraka Purin, Japanese pudding, caramel custard, smooth pudding, gelatin custard, homemade caramel, Japanese dessert
