Nameraka Purin (Creamy Japanese Fluffy Custard with Caramel) Recipe

Introduction

Nameraka Purin is a silky smooth Japanese custard pudding that melts in your mouth. With a delicate caramel sauce and creamy texture, it’s a delightful dessert that’s surprisingly easy to make at home.

Ingredients

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

Instructions

1. Step 1: In a microwavable container, combine 300 ml whole milk, 50 g white sugar, and 7 g gelatin powder. Stir well and let the gelatin bloom for 5–10 minutes while preparing the caramel.
2. Step 2: For the caramel, measure 60 ml water. Add one-third of the water and 50 g white sugar to a cold saucepan. Mix gently before heating.
3. Step 3: Heat the sugar and water over medium to medium-low heat without stirring. Occasionally tilt the pan to ensure even coloring.
4. Step 4: When the mixture starts to turn golden, carefully add the second third of the cold water. Stand back to avoid splashes and use oven gloves for safety.
5. Step 5: Continue heating and tilting the pan until the caramel reaches an amber color. Add the last third of the water, then remove from heat and swirl the pan gently to cool.
6. Step 6: Pour the caramel evenly into 4–6 heatproof containers. Let cool, then refrigerate to set further.
7. Step 7: Microwave the milk mixture from Step 1 for 2 minutes at 600W. If gelatin is still grainy, heat in 20–30 second intervals, stirring each time until completely dissolved. Allow to cool slightly.
8. Step 8: In a heatproof bowl, whisk the 3 pasteurized eggs until combined. Add 100 ml heavy cream and ½ tsp vanilla essence, then whisk again.
9. Step 9: Slowly pour a small amount of the warm milk mixture into the eggs to temper them, whisking gently. Gradually add the rest of the milk mixture while continuing to whisk.
10. Step 10: Strain the custard through a sieve into a cleaned jug to remove any lumps or unmelted gelatin.
11. Step 11: Pour the custard into the caramel-filled containers, leaving some room at the top. Cover with lids or plastic wrap, then chill in the refrigerator for at least 3 hours, preferably overnight.
12. Step 12: Serve chilled and enjoy the smooth, creamy texture with the rich caramel flavor.

Tips & Variations

• For a richer custard, substitute some of the whole milk with additional heavy cream.
• Use a digital thermometer to ensure the caramel doesn’t burn; amber color indicates perfect caramelization.
• If you prefer a firmer pudding, increase gelatin to 10 g.
• Vanilla extract can replace vanilla essence for a stronger flavor.

Storage

Store Nameraka Purin covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. Reheating is not recommended, as it may affect the custard’s smooth consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, powdered gelatin works well in this recipe. Bloom it as directed and ensure it is fully dissolved for a smooth texture.

How do I know when the caramel is ready?

The caramel is ready when it turns a rich amber color. Be careful not to let it burn, as that will give a bitter taste.

Nameraka Purin (Creamy Japanese Fluffy Custard with Caramel) Recipe

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Nameraka Purin is a smooth and creamy Japanese custard pudding known for its silky texture and delicate caramel sauce. This recipe uses whole milk, gelatin, and heavy cream to achieve a perfect, melt-in-your-mouth purin. The custard is gently cooked via microwaving and then chilled, making it a quick and easy dessert to prepare at home.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 25 minutes (including chilling time)
• Yield: 4–6 servings 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Caramel

• 60 ml water, divided into thirds
• 50 g white sugar

For the Custard

• 300 ml whole milk
• 50 g white sugar
• 7 g gelatin powder
• 3 pasteurized eggs
• 100 ml heavy cream
• ½ tsp vanilla essence (or half the amount of vanilla extract)

Instructions

1. Prepare gelatin and milk mixture: Pour 300 ml whole milk into a microwavable container and stir in 50 g white sugar and 7 g gelatin powder. Mix well and let the gelatin bloom for 5-10 minutes while you prepare the caramel.
2. Make the caramel – part 1: Measure out 60 ml water. Add one-third of the water to a cold saucepan along with 50 g white sugar. Mix together before turning on the heat.
3. Make the caramel – part 2: Turn heat to medium or medium-low and bring mixture to a gentle bubbling without stirring. Tilt the pan occasionally to ensure even melting and coloring.
4. Add remaining water carefully: When the sugar-water mixture starts to become golden, carefully add the second third of water, standing back to avoid splashes.
5. Caramelize further: Continue heating and tilting pan until mixture turns an amber color, then add the last third of water. Remove from heat and swirl pan to incorporate air and cool slightly.
6. Pour caramel into molds: Divide caramel into 4-6 heatproof containers. Let cool, then place in the refrigerator to set further.
7. Heat milk mixture in microwave: Microwave the milk, sugar, and gelatin mixture from step 1 for 2 minutes at 600W. If gelatin is not fully dissolved, continue heating in 20-30 second increments, stirring after each until dissolved. Let cool slightly.
8. Prepare egg mixture: Crack 3 pasteurized eggs into a heatproof bowl and whisk to combine yolks and whites fully.
9. Add cream and vanilla: Whisk in 100 ml heavy cream and ½ tsp vanilla essence into the eggs.
10. Temper eggs with milk mixture: Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking gently. Gradually add remaining milk mixture to combine completely without cooking the eggs.
11. Strain custard: Pour the custard through a sieve into a cleaned jug or bowl to remove any lumps from gelatin or eggs.
12. Fill containers and chill: Pour strained custard into the prepared caramel containers, leaving a small space on top. Cover with lids or plastic wrap and refrigerate for at least 3 hours, preferably overnight.
13. Serve and enjoy: Once set, serve the smooth and creamy Nameraka Purin chilled, enjoying the delicate texture and caramel flavor.

Notes

• Use pasteurized eggs for safety as this recipe uses minimal cooking of eggs.
• Be cautious when adding water to hot caramel to avoid splattering.
• Microwave heating times may vary based on appliance wattage, adjust accordingly.
• Straining the custard is crucial for an ultra-smooth texture.
• Chilling overnight will improve the firmness and flavor of the purin.

Keywords: Japanese custard pudding, Nameraka Purin, Japanese dessert, creamy pudding, caramel custard, gelatin pudding