Purin (プリン) is a popular Japanese custard dessert that is similar to pudding or flan. The texture is light, soft and silky, and it’s almost like jello. In the past, we have made baked Purin that is more traditional and no-bake Vanilla Purin that is easier to make with gelatin. In this recipe, we made Matcha Purin (抹茶プリン) by replacing the vanilla in our Vanilla Purin with matcha green tea powder. Grassy and slightly bitter matcha goes very well with sweet custard. Instead of caramel sauce, a matcha flavored simple syrup is used. You can also add whipped cream on top if you like.
If you like matcha latte or matcha green tea ice cream, you will love this dessert! It is so easy to make, but the flavor is surprisingly complex. You will impress your friends with this dessert for sure!
Matcha Purin
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Ingredients
- 1/4 cup sugar
- 2 tsp matcha powder
- 2 eggs
- 1/2 Tbsp gelatin
- 1 Tbsp water
- 1 1/2 cup milk
Matcha Syrup
- 3 Tbsp sugar
- 2 Tbsp water
- 1 tsp matcha powder
- 2 tsp water
Instructions
- In a medium bowl, combine sugar and matcha, and whisk. Add 2 eggs and whisk until smooth. In a small bowl, mix gelatin and water, and let sit for 5 minutes, while the gelatin blooms.
- Heat milk until it boils. Immediately add the hot milk to the egg mixture little by little. Add bloomed gelatin, then let sit until the gelatin dissolves. Strain through a mesh strainer. Divide the mixture into 4 glass cups or any kind of molds. Chill in the fridge for at least 3 to 4 hours until set.
- In a small pot, mix 3 Tbsp sugar and 2 Tbsp water for Matcha syrup and bring to a boil. Cook until it's reduce to half and remove from heat. Mix matcha and 2 tsp water and add to the syrup. Strain and let cool to room temperature.
- Pour the mathca sauce over cold Purin before serving.
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