Vanilla Purin (バニラプリン) is a cold custard dessert in Japan. The name Purin comes from the word pudding, but it is not the same thing as the gooey pudding in the US at all. This custard pudding has more the feel of a jelly dish because of its gelatin content. It is a very basic sweet but everyone in Japan adores it. It is a great alternative dessert to ice cream in summer.
Baked Purin, similar to Flan in the US, is a little firmer with a caramel sauce, and is one of Japan’s favorite sweets. Vanilla Purin on the other hand requires no baking, and that makes the cooking effort so much simpler. Just add gelatin to hot custard liquid and cool in the refrigerator to solidify it. A lot of instant Purin mixes sold in Japan are this type. Also a lot of Japanese supermarket Purin-in-a-cup found in the refrigerated section are this kind of pudding.
Vanilla Purin’s ingredients are as simple as baked Purin. Just milk, egg, sugar, and gelatin, which you may have almost all of in your fridge and pantry already. At the height of summer heat, nobody wants to use the oven and make the house even hotter – not even to make a cold dessert! This recipe asks for minimal cooking on the stove, but the end product is just superb. It is cold, smooth, and divinely delicious. Don’t pass up this Vanilla Purin this summer, it will definitely cool you down!
Vanilla Purin Recipe
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Ingredients
- 2 eggs
- 1/4 cup sugar 50 g
- 1/2 Tbsp gelatin 5 g
- 1 Tbsp water
- 1 1/2 cup 360 ml milk
- 1 tsp vanilla extract
Caramel Sauce
- 1/4 cup sugar
- 1/4 cup and 2 Tbsp water
Instructions
- In a medium bowl, combine 2 eggs and sugar, and whisk well. 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 and water, then let sit until the gelatin dissolves. Strain through a mesh strainer. Add vanilla extract and stir. Divide the mixture into 4 glass cups or any kind of molds. Chill in the fridge for at least 3 hours.
- In a small pot, cook sugar and 1/4 cup water until browned. Remove from heat and very carefully add 2 Tbsp water. Take care not to burn yourself. Let cool to room temperature.
- Pour caramel sauce over cold Purin before serving.
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