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Custard Pudding

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Purin cups
Creamy and smooth puddings are generally called purin and are popular desserts in Japan. This is a basic custard purin recipe.

Yield: 6 puddings


  • 2 cups milk
  • 2/3 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • butter
  • *for sauce
  • 6 Tbsp sugar
  • 2 Tbsp water


Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam on low heat for about 15-20 minutes or until cooked through. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.
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