Make Your Own Japanese Pudding at Home with This Easy 4-Ingredient Japanese Pudding Recipe
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Love Japanese pudding, but can’t find it anywhere near you? Just make it yourself!
Japan’s pudding, similar to a flan or a crème caramel (and much less like American puddings), is a beloved dessert staple found all over the country. The sweet treat started popping up in Japan at the end of the Edo period (1603-1868), through the grapevine of European influence, and by the beginning of the Meiji period (around 1872) it was a special indulgence found occasionally at nice restaurants. But pudding gained popularity throughout the 20th century, and by the 1960s the people of Japan were enjoying what they called “purin” (プリン) in their own homes. Nowadays, the ubiquitous dessert is found in supermarkets and convenience stores, and of course it makes regular appearances in popular TV shows and anime, the glistening caramel giving Japanese pop culture fans an inexplicable craving for a food they may never have tried before. For travelers who fell in love with Japanese pudding during a Japanese vacation but can’t find it at home, and for otakus who have always wanted to give this mysterious sweet a try, this is the recipe for you! All it takes are a handful of basic ingredients, most of which you probably already have at home, and a little dedication, and you’ve got yourself some homemade purin!
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Ready to dig into your own batch of Japanese pudding? Let’s get started! First things first, mise en place!
(makes about 4 servings)For the caramel:
30g sugar
20g water
15g warm water
For the pudding custard:
2 eggs
50g sugar
250g milk
a dash of vanilla extract
Mix the sugar and the room-temperature water (20g) together in a small pan, and heat them on medium-high, stirring constantly, as the mixture begins to darken. When the sugar turns a deep brown, take the pan off the stove and mix in the warm water. (Be careful not to splash or burn yourself!)
Ready your ramekins, cups, or whatever dishes you plan to make the pudding in. Ceramic ramekins or small metal pans with tall sides (a little like cake pans) are commonly used for this, but you can use any heat-resistant container you have on hand. (I ended up using coffee mugs!) Then pour the caramel into the bottom of each, dividing evenly, and set them aside.
Next, add the milk and vanilla to a pan and mix well. Heat the mixture up just enough so that the milk starts to foam, and then take it off the fire.
This last step for the custard is probably the most difficult, because you have to temper the eggs, so take your time with it! Take the warm milk and slowly (slooooowly) drizzle it into the eggs, stirring the egg mixture the whole time. If you rush and pour too much of the hot milk into the eggs at once, you’ll end up with a sugary vanilla omelette, which does not sound delicious. Keep the milk to a thin stream, and mix it into the eggs as you go, until the two liquids are totally combined. (And again, try not to create bubbles, if you can help it!)
Take the pudding custard and pour it into each of the cups you prepared earlier, with the caramel on the bottom. You’ll want to use a sieve as you pour, to make sure no stray chunks of egg get in and ruin the texture. Additionally, once the cups are all full, scoop away or pop any bubbles on the pudding!
Finally, cover the cups (or ramekins, or little pans) with foil, and steam them over medium-low heat for 10 to 15 minutes. If you don’t have a steamer of any kind for your pots, you can do what I did and put the puddings on a towel to keep them off the bottom of the pot! When the puddings have cooked and firmed up, take them out of the steam, let them cool for a bit, and then chill them in the refrigerator for at least an hour.
Et voila, your Japanese pudding is ready to eat!
If you’re feeling confident in your pudding presentation skills, you can carefully flip over your cup or ramekin, and hope the pudding slides out onto a dish (like the pudding at the top of this page). But that’s not necessary to enjoy it! Grab a spoon and dig in! The recipe only takes a handful of ingredients, but you’ll be impressed with the final product, and how similar it is to the pudding you can get all over Japan. If you’re missing Japan, this might just tide you over until the next time you can finally travel to the land of the rising sun.
Bon apetit!
For more info and updates from Japan, check Japankuru for new articles, and don’t forget to follow us on Twitter, Instagram, and Facebook!
Original Author: Pin
English Edition: Sophia Appelbaum
Details
NAME:Japanese Pudding
I've lived in Tokyo for a few years now, and I love wandering Japan looking for good food, lovely new places, and the best tourist attractions throughout the country.
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SHIKOKU
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On the other side of the Seto Inland Sea opposite Japan’s main island, Shikoku (四国) is a region made up of four prefectures: Ehime, Kagawa, Kochi, and Tokushima. The area is famous for its udon (in Kagawa), and the beautiful Dogo Onsen hot springs (in Ehime).
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KAGAWA
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Kagawa Prefecture is on the northern part of the island of Shikoku, facing Japan's main island and the Seto Inland Sea. It's known for being the smallest prefecture in Japan, by area, but at the same time Kagawa is called the "Udon Prefecture" thanks to its famous sanuki udon. Aside from Kotohiragu Shrine and Ritsurin Garden, the prefecture's small islands are popular, and Kagawa is full of unique destinations, like Angel Road. They say that if you lay eyes on Zenigata Sunae, a huge Kagawa sand painting, you'll never have money troubles ever again.
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KYUSHU
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Located in the most southwestern part of Japan, Kyushu (九州) is an island of 7 prefectures: Fukuoka, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, and Kagoshima. The island's unique culture has been influenced by Chinese and Dutch trade, along with missionaries coming in through Nagasaki's port. Modern-day travelers love the lush natural scenery and fresh food, plus the natural hot springs found all throughout the area (thanks to volcanic activity)!
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FUKUOKA
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Fukuoka Prefecture has the highest population on the southern island of Kyushu, with two major cities: Fukuoka and Kitakyushu. Thanks to growing transportation networks, Fukuoka is more accessible than ever, and so are the many local attractions. On top of historical spots like Dazaifu Tenmangu Shrine, travelers shouldn't miss Fukuoka's food scene, with motsu nabe (offal hotpot), mentaiko (spicy cod roe), and famous Hakata ramen―best eaten from a food stall in the Nakasu area of Hakata. Plus, it's full of all sorts of destinations for travelers, like trendy shopping centers, and the beautiful nature of Itoshima and Yanagawa.
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KAGOSHIMA
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Kagoshima Prefecture played a major role in Japan's modernization as a backdrop for famous historical figures like samurais Saigo Takamori and Okubo Toshimichi, who pushed Japan out of the Edo era and into the Meiji. Because of that, Sengan-en Garden is just one of many historical destinations, and when it comes to attractions Kagoshima has plenty: the active volcano of Sakurajima, popular hot springs Ibusuki Onsen and Kirishima Onsen, World Heritage Site Yakushima Island, even what Japan calls the "island closest to heaven," Amami Oshima. Kagoshima might be found on the very southernmost tip of the southern island of Kyushu, but there's plenty to see.
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OKINAWA
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The island chain of Okinawa (沖縄) makes up the southernmost tip of Japan, which is why it's also the most tropical area in the country. Thanks to a history of independence and totally distinct political and cultural events, Okinawa has a unique culture, and remnants of the Ryukyu Kingdom are still visible all over the islands. Food, language, traditional dress, it's all a little different! It's also said to be the birthplace of karate.
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