By Yuto Omura
Silky Japanese Custard Pudding Recipe (No Bake Nameraka Purin)
15 steps
Prep:3h 20minCook:10min
This silky no-bake Japanese purin is made with a creamy, melt in the mouth custard poured over a layer of rich homemade caramel. Best of all, it's easy to make and uses easily accessible ingredients!
Updated at: Sat, 07 Dec 2024 03:58:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories186.7 kcal (9%)
Total Fat9.7 g (14%)
Carbs19.7 g (8%)
Sugars19.7 g (22%)
Protein5.9 g (12%)
Sodium57.5 mg (3%)
Fiber0 (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Combine milk, sugar and gelatin powder in a microwavable container. Let gelatin bloom for 5-10 minutes while making caramel.
Step 2
Mix sugar and one-third of the water in a cold saucepan before heating.
Step 3
Heat on medium/medium-low until bubbling. Don't stir, but tilt pan occasionally for even coloring.
Step 4
When mixture turns golden, add second third of cold water (stand back, wear oven gloves).
Step 5
Continue heating, tilting pan for even color. Add final third of water once amber colored.
Step 6
Remove from heat, swirl pan to aerate and cool caramel.
Step 7
Pour into heatproof containers and refrigerate to set.
Step 8
Microwave the milk mixture for 2 minutes at 600W.
Step 9
If gelatin remains, heat in 20-30 second bursts, stirring between, until fully dissolved. Let cool slightly.
Step 10
Whisk eggs in a heatproof bowl until combined.
Step 11
Add cream and vanilla, whisk again.
Step 12
Temper eggs by slowly adding hot milk mixture while whisking.
Step 13
Strain mixture through sieve into clean container.
Step 14
Pour into prepared containers, leaving space at top.
Step 15
Cover and refrigerate minimum 3 hours, preferably overnight.
Notes
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