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Nameraka Purin (Creamy Japanese Fluffy Custard with Caramel) Recipe

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★★★★★

4.5 from 103 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/nameraka-purin-creamy-japanese-fluffy-custard-with-caramel-recipe/