I made this! I got some cute, plastic purin cups recently and I was fairly sure they wouldn't survive the oven so I opted to try this gelatin-based recipe. The final product has a perfect, smooth, creamy, velvety texture, but there is a noticeable gelatin taste that I could really live without. It doesn't ruin the purin for me, but it definitely detracts from it. So If you make this, I would advise adding a LOT of extra vanilla or caramel sauce to mask that. I live in Japan, and used all Japanese ingredients, so maybe if you're in a different country, you'll have different results!
Thank you! Yeah it's one of 3 ways to make Purin (flan, Creme caramel) in Japan. This is the no bake version. I mention the other two in the blog post.
That's great to hear! Also, it turns out that your blog answered most of my questions and i don't believe it went on for too long at all haha :) it was a pretty good read and I enjoyed the intro.
Hi Carlin? Do you think so? Thank you. We "try" but when we edit we see so many mistakes and we always have something to improve. Your words are very encouraging and thank you! We hope to improve more!
hey ! my gosh that looks like coconut flan that's like a Nutter recipe Puerto Rican and Dominican and Mexican sweet bread recipe this is the first time I've ever seen this video how to make Japan pudding purin great video 🤗🤗🤗🤗🤗😋😋😋😋😋😋🌏🗽💈..
hi im nadya from indonesia, first i eat jpnss puding on jpnss restaurant in my country and that was sooo good until i always imagine the taste...now i found your youtube recipe and have tried it at my home.. waaww it’s just the same delicious as i’ve eaten earlier.. thank you sooo much to share your knowladge in easiest way.. love!
What a great, alternative way of making purin! Easier to prep, and the recipe still yields a creamy result. And those egg yolks looked AMAZING! They're huge and so vibrantly yellow--must come from some happy, well-fed, well-treated chickens.
Yeah I explained 3 diff ways to make Purin in Japan and this is no bake version. I use organic cage free eggs but Japanese eggs have better colors and more fresh. I miss them!
If it were possible for you to have your own chickens (do you have a yard?), you could have the best eggs again...and I bet your chickens would be the happiest little cluckers around! Your kids would probably enjoy having them as pets and food providers. It seems like a lot more city folk are getting their own chickens, even if it's just 2 or 3 of them.
How interesting! I've never seen a method like this to make flan :) I usually bake them in a water bath but this seems to make perfect puddings without bubbles !
I mentioned in the blog post in more details, but in Japan, we can get flan (creme caramel) in a package at supermarkets and convenience stores. This type of flan is all made with gelatin. We call this dessert Purin. We do have bake version (with hot water bath), steam version (on stove top) and this gelatin version. :) Yes, you're right, no bubbles in this method!
I remember that I used to buy these everytime it came in a yogurt like package and I would flip it to make these puddings I didn’t even know they existed I just wanted to eat differently
tried once when i was in japan, it's awesome! was trying to make pudding like that ever since but didn't know it's called purin. Definitely will make it soon, thanks for the video.
Wait when we put the caramel in, do we wait for it to harden, *then* add the pudding mix, or do we add the caramel then add the pudding mix right after the caramel?
Hi Nagisa! Correct! We often call those Mushi Purin (steam Purin) as opposed to Yaki Purin (baked in hot water bath). Purin you can get in Japanese supermarkets and combini are all THIS gelatin Purin. More details in the blog post. I have steam version in the blog too. :)
Yes similar. In the blog post (link in the description box), I mentioned that Japanese use 3 ways to make Purin / Creme Caramel / Flan. Baking, steaming and with gelatin. This is the no bake gelatin method. 😊
I’ve tried this at japanese restaurant and it’s very delicious ! I want to try this at home Can i put the caramel sauce in the upside of custard (i mean in the end stage) ? If yes, how to avoid the caramel become crystal ? Thank you
thats what i thought too and suddenly felt home sick because my grandpa owns a bakery. the conchas, donuts, and impanadas were my most fave to have in the morning with my coffee before catching the bus to school.
Yes, it's pretty easy. :D Yes you can! Agar agar will set the liquid a little differently from how gelatin set. It is more firm and less jiggle so it is harder than how it looks here. Please see here for more info on the amount of agar vs. gelatin: www.justonecookbook.com/pantry_items/agar-agar-kanten/
I personally love gelatin sheets (link in the description box above) because it doesn't smell it. I don't like the gelatin powder smell. I really love the brand I mentioned so give it a try. It sets very well. :)
Glad to know that there is a no bake recipe for like the best dessert ever! But, Nami, I've stopped consuming dairy products, can I use soy milk, or any of the other nut milks?
Oh well, there goes the diet. ^^ This is something I have never tried before, but I will definitely try now. It looks delicious! And extremely sweet! I was just thinking to myself that it is a shame that for all the time it takes to make this dish, it will disappear in a matter of minutes. Lol! It looks THAT good! Thank you, Nami! I shall enjoy this new recipe.
That's what I feel every single day... I take time to cook meals and my family gobble up quickly. And I remember my mom said the same thing to us when we were growing up. 😁
I know! It is enjoyable to make such wonderful meals, but they go so fast. But of course, this can't be helped when the food is so delicious. It would feel bad if the food was not well received. So it is okay if it goes quickly. Just shows how much the meal is appreciated. :-)
how long did you set the sugar syrup for? because i made some yesterday and i felt it was missing something--the egg yolks XD i made a big batch, which turned out pretty descent, lol! ill come back when i remember how much i made, because i just pretty much eyeballed the whole thing XD
Yes you can! Agar agar will set the liquid a little differently from how gelatin set. It is more firm and less jiggle if you know what I mean. Please see here for more info: www.justonecookbook.com/pantry_items/agar-agar-kanten/
i made the super easy version of this (the one without gelatin) from your website and i followed all the directions but it came out chunky and weird looking. what did i do wrong?
I wrote in the blog post, but in Japan we have 3 types. Bake (in bain-marie), steam (I also have a recipe on my blog), and this gelatin method. Purin you buy from supermarkets and convenience stores are ALL gelatin method. :)
Yes you can. The texture will be slightly harder but yes you can swap. The measurement is in my agar agar page... If you go to my website and type afar agar, you can click on the page to see the conversion.
O MG, I really wanna try it, but what if I don't have a Thermometer? how can I know if the mixture is at 71°C? is there another way to know it? please help me, thanks in advance greetings from Mexico!
A few people have asked about using agar but you haven’t addressed this directly either in your recipe or your comments. You do say “use less” but how much? It would be great also if you can comment on the recommended process for how to add agar (eg: if cooled/still warm) as some of us don’t like using gelatin. Thank you and I can’t wait to try your beautiful recipe once I know the details for agar 🍮😋🙌🏻
Hi Jacqui! If I tried with agar I could tell exact amount but since I haven’t tried it, I am not sure how much is good. The problem of agar is that it sets firmer. So you have to test out the amount of agar to get simile (won’t be same) pudding like giggly texture. I can’t tell by estimating it. I always test first before I answer especially if I’m not familiar with it. I mentioned to another comment that I used agar in my green tea panna cotta recipe and took time to get perfect texture. You can see this recipe and maybe compare the liquid amount vs agar... but again panna cotta texture is diff from this dessert too.... www.justonecookbook.com/matcha-vegan-panna-cotta/
Hai! I have a question please anwser this! Is the plastic optional my mums birthday is coming up and she loves flan she knows how to maje it but its a suprise! Have a nice day ☺️🙃
😍🍮✨❤️ that's what I wanna eat right now!!!
Enjoy all the food in Korea! Can't wait to hear all the story soon!
Omg I literally came here after watching your purin video because I wanna make one without making.
@@rektdevilinyoutube229 m
M
I made this! I got some cute, plastic purin cups recently and I was fairly sure they wouldn't survive the oven so I opted to try this gelatin-based recipe. The final product has a perfect, smooth, creamy, velvety texture, but there is a noticeable gelatin taste that I could really live without. It doesn't ruin the purin for me, but it definitely detracts from it. So If you make this, I would advise adding a LOT of extra vanilla or caramel sauce to mask that. I live in Japan, and used all Japanese ingredients, so maybe if you're in a different country, you'll have different results!
Love you. I'm from Vietnam and i just 11 years old , i really like cooking
Wow thanks for watching! My son is 10 year old! It's great you are already interested in cooking!
Wow! Same! I was just 11 two years ago xD
I'm 11 and I also like cooking but I'm a boy(┛◉Д◉)┛彡┻━┻
@Sakura Fairy thank you:-)
oh hi there. i was just 11, 11 years ago. best wishes to you. ❤️
don´t know if it´s the camera but why does the eggs look like neonyellow and not loke normal yellow/orange ?! 0o
It's the video filter we used.... we stopped using it during post production. :)
ah ok ^^
FunkyFreshFreak eggs in different parts of the world are either darker or lighter because of atmosphere and diet
Manuel Vega yes but in Japan it's usually a brighter yellow orange and this is Japan. But overall it's just a filter
Savage Yoongi no in japan their eggs are DARK rich orange. The more orange the more healthy diet they had.
Natsukashi... purin. My childhood favorate.
This kind of reminds me of flan - or at least the way it looks. That is also some smooth music! I really enjoyed this haha
Thank you! Yeah it's one of 3 ways to make Purin (flan, Creme caramel) in Japan. This is the no bake version. I mention the other two in the blog post.
Awesome! I'll definitely check those out. Is this dessert popular in Japan? I'm always so shocked when I hear that someone doesn't like flan haha.
Yes it's very popular. :)
That's great to hear! Also, it turns out that your blog answered most of my questions and i don't believe it went on for too long at all haha :) it was a pretty good read and I enjoyed the intro.
Thank you so much! :)
yes, it's like flan (I've had both Latin and Filipino ones) but Japanese flan is lighter in texture and not overwhelmingly sweet. :)
its like a mix of flan and cuajada, i think
Oh I didn’t know there were Filipino flans how do they taste like? I’m Chinese and my family and I are also Mexican so I have only had those
Your videos just keep getting better and better! Keep it up!
Hi Carlin? Do you think so? Thank you. We "try" but when we edit we see so many mistakes and we always have something to improve. Your words are very encouraging and thank you! We hope to improve more!
hey ! my gosh that looks like coconut flan that's like a Nutter recipe Puerto Rican and Dominican and Mexican sweet bread recipe this is the first time I've ever seen this video how to make Japan pudding purin great video 🤗🤗🤗🤗🤗😋😋😋😋😋😋🌏🗽💈..
hi im nadya from indonesia, first i eat jpnss puding on jpnss restaurant in my country and that was sooo good until i always imagine the taste...now i found your youtube recipe and have tried it at my home.. waaww it’s just the same delicious as i’ve eaten earlier.. thank you sooo much to share your knowladge in easiest way.. love!
Thank you for watching the video and trying this recipe! I'm so happy to hear you enjoyed it. Thank you for your kind feedback!
What a great, alternative way of making purin! Easier to prep, and the recipe still yields a creamy result. And those egg yolks looked AMAZING! They're huge and so vibrantly yellow--must come from some happy, well-fed, well-treated chickens.
Yeah I explained 3 diff ways to make Purin in Japan and this is no bake version. I use organic cage free eggs but Japanese eggs have better colors and more fresh. I miss them!
If it were possible for you to have your own chickens (do you have a yard?), you could have the best eggs again...and I bet your chickens would be the happiest little cluckers around! Your kids would probably enjoy having them as pets and food providers. It seems like a lot more city folk are getting their own chickens, even if it's just 2 or 3 of them.
The pudding was great my mom made it i am an indian but i was always like Japanese deserts and i heard that pudding is one of the best desert in Japan
Thank you so much for trying this recipe (and thank you to your mom!). :) So happy to hear you enjoy Japanese desserts. xo
How interesting! I've never seen a method like this to make flan :) I usually bake them in a water bath but this seems to make perfect puddings without bubbles !
I mentioned in the blog post in more details, but in Japan, we can get flan (creme caramel) in a package at supermarkets and convenience stores. This type of flan is all made with gelatin. We call this dessert Purin. We do have bake version (with hot water bath), steam version (on stove top) and this gelatin version. :) Yes, you're right, no bubbles in this method!
Looks amazing, Nami! Perfect snack or dessert! Great video
Thank you Sandra!!! :D
It's awesome thanks for sharing
This recipe looks so good! My favorite snack as a kid was mochi with kinako.
I always like mochi so it's hard choice! 😊👍
I remember that I used to buy these everytime it came in a yogurt like package and I would flip it to make these puddings I didn’t even know they existed I just wanted to eat differently
Wow same 😂 the happiness of my childhood was this pudding
really enjoyed this video, the pudding looks good
Thank you very much for your kind words!
I enjoyed the process! And I love your background music.
Thank you! :)
This looks extremely sweet but I still would try it
tried once when i was in japan, it's awesome! was trying to make pudding like that ever since but didn't know it's called purin. Definitely will make it soon, thanks for the video.
Hope you enjoy the recipe! xo
so simple! thank you nami :) you're the best!!
Thank you for watching my video! ❤️
I HAVE BEEN WAITING FOR THIS
Thank you for watching!
Wait when we put the caramel in, do we wait for it to harden, *then* add the pudding mix, or do we add the caramel then add the pudding mix right after the caramel?
i dont even think its supposed to harden, i always just do the reverse
i love japanese food
Just thank you for the recipes! I made it. Woohoo🙆♀️
amazing. very similar to caramel-topped flan but we steam it instead of leaving it in refrigerator. am I right, namiko-san?
it's already cooked on stove why you need to steam it? after its cooked you need to let it set in fridge for few hours
+Shirorin She's talking about their flan and not this one
Hi Nagisa! Correct! We often call those Mushi Purin (steam Purin) as opposed to Yaki Purin (baked in hot water bath). Purin you can get in Japanese supermarkets and combini are all THIS gelatin Purin. More details in the blog post. I have steam version in the blog too. :)
if you don't steam it you have to use gelatin. generally I want to know the natural way to cook.
I watched it. wonderful as always.
this looks sooooooooo good!
Thank you!
Is this similar to flan? I've made that before and the process seems close. Thank you for all the wonderful food!
Yes similar. In the blog post (link in the description box), I mentioned that Japanese use 3 ways to make Purin / Creme Caramel / Flan. Baking, steaming and with gelatin. This is the no bake gelatin method. 😊
I’ve tried this at japanese restaurant and it’s very delicious ! I want to try this at home
Can i put the caramel sauce in the upside of custard (i mean in the end stage) ? If yes, how to avoid the caramel become crystal ? Thank you
Rouse Muftika i think you cant do that because it will melt the pudding
I would like to try how does it taste
ok some japanese desserts looknlike Mexican desserts,this looks like flan also melonpan looks like conchas ,Mexican sweet bread,
We share great foods!! xo
well that's true
thats what i thought too and suddenly felt home sick because my grandpa owns a bakery. the conchas, donuts, and impanadas were my most fave to have in the morning with my coffee before catching the bus to school.
In any case, this isn't a traditional japanese recipe, and it surely isn't mexican either.
Flan = pudding
And the flan its from France and Spain. Obviously the Spaniards brought the flan when they colonized Latam
in my country we call it Cream Caramel & it is very beloved
Creme Caramel is a popular name for this recipe I think! :)
That looks delicious!
Thank you!
its just like leche flan right?
Yes
Ferdinand Gordove no leche flan is thick and rich, this is like creamy jello
not exactly- the texture is different and lighter :)
Not exactly, but very similar.
B.O.N yes but more creamier and more like yogurt pudding
This looks so delicious and easy :) Thank you for sharing :)
Indeed! Hope you enjoy!!❤️
Delicious!
Hello ! If i wanted to double the recipe, should i used double amounts of the gelatin sheets too ?
I love your channel! ❤😁
Thank you so much!!! :)
I don’t have thermometer, how can i know the temperature for boiling ?
i've been looking for this. thank u
Hope you enjoy!
Nice choice of music.
Love you!!! I'm from Bulgariaaaa xd. Love you sooo much!!! 😍😍😍
Thank you for watching my videos! :)
+Just One Cookbook OMG... 😍😍
Happy to know you're watching my videos from far away. Thank you for following. xo
Hello! How much of gelatin powder should I use to replace with gelatin sheets?
This looks so much easier to make than creme caramel. I'll see if I can try it! Can I use agar for the pudding instead of gelatin? Thanks!
Yes, it's pretty easy. :D Yes you can! Agar agar will set the liquid a little differently from how gelatin set. It is more firm and less jiggle so it is harder than how it looks here. Please see here for more info on the amount of agar vs. gelatin: www.justonecookbook.com/pantry_items/agar-agar-kanten/
Oh, good point about agar agar texture, besides it is harder to find in regular grocery store than gelatin. Thanks again!
I personally love gelatin sheets (link in the description box above) because it doesn't smell it. I don't like the gelatin powder smell. I really love the brand I mentioned so give it a try. It sets very well. :)
Thanks for the resep😍
Going to try to make this😀 wish me luck👍
Hope you enjoy!
Made it and it turned out perfect!! It was so soft, jiggly and delicious!!🍮🍮
Thank you for trying this recipe! So glad you enjoyed it! xoxo
What blooming strength do you use for the gelatin sheets?
Could i use gelatin powder? If so how much do i use
Glad to know that there is a no bake recipe for like the best dessert ever!
But, Nami, I've stopped consuming dairy products, can I use soy milk, or any of the other nut milks?
Sure they should work. :)
Thank you :-)
I just looove your website and videos! You do such an amazing job at explaining things. Thank you! ^_^
so....just like creme caramel....idc what you call it, or where its from, its freaking delicious!
+bananna gets healthy Japanese call this purin (pudding). Unlike creme caramel, we use gelatin to harden the liquid.
It is so similar to a mexican dessert "Flan" and i totally love flan!! greetings from México :D
Yeah it's like flan but this is no-bake version. 😊
Oh well, there goes the diet. ^^
This is something I have never tried before, but I will definitely try now. It looks delicious! And extremely sweet! I was just thinking to myself that it is a shame that for all the time it takes to make this dish, it will disappear in a matter of minutes. Lol! It looks THAT good! Thank you, Nami! I shall enjoy this new recipe.
That's what I feel every single day... I take time to cook meals and my family gobble up quickly. And I remember my mom said the same thing to us when we were growing up. 😁
I know! It is enjoyable to make such wonderful meals, but they go so fast. But of course, this can't be helped when the food is so delicious. It would feel bad if the food was not well received. So it is okay if it goes quickly. Just shows how much the meal is appreciated. :-)
This looks amazing BUT if I can't find gelatin sheets, can I use gelatin powder? If so, how much?
Just steam them
If using gelatin powder, how much should one use?
if i no put gelatin and then i change process into steam is it can or cannot?
Can you use gelatin powder instead of a gelatin strip? Or would that change the texture?
Where do you buy gelatin sheets?
How long can keep in refrigerator ?
I once tried some in Taiwan,it was sooo good!🍮
Chill in the fridge for how long before we can eat ?
Love the backing track. 👌🏾
Thank you so much!
Are there any alternative to heavy whipping cream?
I don't have gelatine strips how can I substitute with the powder?
how long did you set the sugar syrup for? because i made some yesterday and i felt it was missing something--the egg yolks XD i made a big batch, which turned out pretty descent, lol! ill come back when i remember how much i made, because i just pretty much eyeballed the whole thing XD
so soft and delicious.. 😍😍😍👍👍
Thanks for watching the video!
+Just One Cookbook My pleasure Namiko chwan.. 👍👍👍👍
So is this basically like a leche flan? If not, what differences in taste are there? Love your vids! 😄
Yes it is similar. Cooking method is different. Japanese makes it 3 diff methods. Baking, steaming, and gelatin no bake version. Thank you!!
This really feels like the creme caramel my (Japanese) mom used to make for me.
shouldnt you also capture the caramel in the gelatin as well?
Hi! For the caramel sauce, after you pour it into the ramekins, do you put it in the fridge or leave it outside at room temperature? Thanks! 😁
Leave it at the counter until ready for next step. :)
Okay! Thank you so much..can't wait to try making it soon! 😀
I'm vegetarian. Can I use agar instead of gelatine?
Hai what if i don't use gelatin? Will it decrease the flavour? I hope you're answer my question :)
Any idea of eggless pudding
Nami, can agar agar be used instead of gelatin. I saw it at my Asian market and bought it.
Yes you can! Agar agar will set the liquid a little differently from how gelatin set. It is more firm and less jiggle if you know what I mean. Please see here for more info: www.justonecookbook.com/pantry_items/agar-agar-kanten/
Can I cook it to speed up the process?
i made the super easy version of this (the one without gelatin) from your website and i followed all the directions but it came out chunky and weird looking. what did i do wrong?
you should make a 101 video on how to cook that would be great
Cook Purin?!
It's my first time seeing a pudding set in the fridge(I use steaming method).
I wrote in the blog post, but in Japan we have 3 types. Bake (in bain-marie), steam (I also have a recipe on my blog), and this gelatin method. Purin you buy from supermarkets and convenience stores are ALL gelatin method. :)
I can't find gelatin sheets.
Can I use regular gelatin powder?
If so, how much should I use?
I wrote in the recipe (on the blog or in description box below the video). Gelatin powder is quite smelly just for your information.
What kind of milk do you use? I want to try it at home .
Whole milk. :)
I've never seen gelatin sheets before. Can you use just packets of gelatin? And if so how much?
You can. I mentioned in the blog post, but the powder gelatin is really smelly while gelatin sheets have no smell. www.justonecookbook.com/pudding/
Can u use regular gelatin instead of the strips?
Yes read the description box
Thank you for the recipe.
is there any substitute for gelatin?
Agar agar!!
Can I replace gelatin strips with just gelatin powder?
Sure, check the recipe on my blog for the gelatin powder amount (and I put it in the description box below video too).
can I replace gelatine with agar agar or jelly?? in my country, gelatine is so hard to find. hope u want to answer it 😀 I really want make this recipe
yep you can
Yes you can. The texture will be slightly harder but yes you can swap. The measurement is in my agar agar page... If you go to my website and type afar agar, you can click on the page to see the conversion.
+Shirorin Thanks for answering for me! xoxo
***** thank you for great video
O MG, I really wanna try it, but what if I don't have a Thermometer?
how can I know if the mixture is at 71°C? is there another way to know it? please help me, thanks in advance
greetings from Mexico!
It's the stage where the mixture is a bit thicker and coat the back of spoon. :)
it's so yummy^^
Thank you!
A few people have asked about using agar but you haven’t addressed this directly either in your recipe or your comments. You do say “use less” but how much? It would be great also if you can comment on the recommended process for how to add agar (eg: if cooled/still warm) as some of us don’t like using gelatin. Thank you and I can’t wait to try your beautiful recipe once I know the details for agar 🍮😋🙌🏻
Hi Jacqui! If I tried with agar I could tell exact amount but since I haven’t tried it, I am not sure how much is good. The problem of agar is that it sets firmer. So you have to test out the amount of agar to get simile (won’t be same) pudding like giggly texture. I can’t tell by estimating it. I always test first before I answer especially if I’m not familiar with it. I mentioned to another comment that I used agar in my green tea panna cotta recipe and took time to get perfect texture. You can see this recipe and maybe compare the liquid amount vs agar... but again panna cotta texture is diff from this dessert too.... www.justonecookbook.com/matcha-vegan-panna-cotta/
Can we use agar agar instead of gelatine sheet
you can use camel shit instead
Do you have a substitute to gelatin sheets?
You can use gelatin powder but I do not like the smell, so I use gelatin sheets (no smell). :)
can we use agar instead gelatin cus tell truth i cant even tell the diferent
whoaaa purin from sanrio 💕💕💞💟💟
Purin is so delicious!
That was jummy
Hai! I have a question please anwser this! Is the plastic optional my mums birthday is coming up and she loves flan she knows how to maje it but its a suprise! Have a nice day ☺️🙃
What do you mean "plastic"? Do you mean plastic container? Sure!
can i change gelatin? or dont use gelatin
For this specific recipe, you'll need gelatin. :)
Yours just looks like the brazilian pudding, Pudim.
i want to know ?grams gelatin powder=2 piece of gelatin thanks
10 grams. Depends on the brand, but the one I use is 2.5 g each sheet.