Umami Mart Barware
Sometimes I crave for certain food I had growing up, and pucchin purin is definitely one of them. In this day and age, almost all the good stuff from Japan are available in New York, but for some reason certain items such as pucchin purin isn't one of them. Many people say they like dense baked purin from Molosof or other high end desert brand, but I am strictly pucchin purin kind of guy. I love its fake flavor, totally too heavy on vanilla extract to cover other chemical flavor. But I don't know why we can't get it in this country. I gotta look into some FDA regulation about importing dairy products. It must be some weird rule this country imposes on foreign stuff since they know Japanese dairy products are far better than the ones here.

Pucchin Purin is basically flan, or creme brulee, but it has a peculiar texture. It's very jelly like, and very light despite it contains milk and eggs. It's jelly like because it contains gelatin, hence no baking.

This image looks just like a flan (also a bad picture), but it's a lot closer to pucchin purin, yet still too hard to be regarded pucchin purin. It is rather bucchin burin. There are a lot of difference between p and b. I will try using less gelatin next time. Here is the recipe.

  • 400 ml milk

  • 40 g sugar

  • 2 egg yolks

  • 1 packet of gelatin (or some experimentation is needed)

  • vanilla extract

That's it! Mix sugar and gelatin, pour in milk. In a separate bowl, mix egg with a bit of milk mixture, combine everything, add vanilla. Put them under low heat, but make sure it doesn't boil. Meanwhile make the caramel sauce by melting (or burning) sugar and a bit of water, pour it on the bottom of the ramekin or whatever the container you are using, then cool it. Pour milk mixture slowly on caramel, so that you won't mix up caramel with custard. Chill them until it shakes like bouncy boobs.



Having said that it shakes like boobs, I wonder why we love this desert. Is it because this reminds us of mother? I wonder.........
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10 comments

  • you can get this at a lot of asian markets. in the little cups and all yellow and deliyum(:.
    you can also buy instant mixes where you just add water and boil…
    it wouldn’t be called pucchin purin though, since i got mine at chinese stores. i just call it egg pudding. many asian supermarkets have this available. it’s one of my favorite things (:

    nika on

  • But what about the caramel sauce? The dark part that tastes a little burnt??

    ayagwa on

  • what’s the weight of a gelatin package? I live in Poland so I think gelatin can be sold here in bigger or smaller packs. I also want to do this for about 20 people so a pachage is not enough. Could you respond me ASAP? I have only a week :) thanks!

    Konrad on

  • http://www.youtube.com/watch?v=MGGpIqhTagw

    I made it and it was delicious.

    Nam on

  • how long do you put the milk mixture under the heat?

    PUDDI PUDDI on

  • Konrad, each package in the US contains 7 grams of gelatin. Also above recipe yields about 4 individual cups.

    Yamahomo on

  • PUDDI PUDDI, the idea is to melt all the gelatin, as well as sugar. Stir and when you don’t feel any grain on your spatula, that’s when gelatin/sugar are all melted. I’ve never used brown sugar, and it will be interesting. Cooking/baking is all about new approaches!

    yamahomo on

  • and does brown sugar work? :D

    PUDDI PUDDI on

  • Angelica, I would say between 1 tsp to 1tbsp if you like vanilla flavor.

    Moto on

  • how much vanilla? o-o

    Angelica on

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