プリン/ Purin

12 Aug

from e-pocket.com

If you ask a group of Japanese children what their favorite dessert it, I can almost guarantee several of them will say “purin/ぷりん”! Purin is not pudding… the texture is more jello-like, but not as bouncy. It is similar to a flan, but better! My dad asks for purin every year for his birthday.

Recently, I have been really enjoying Nami‘s blog, “Just One Cookbook“.  Nami makes the most delicious-looking Japanese food, and posts clear, easy-to-follow instructions. I have made her tonkatsu and it was the best I’ve ever made!

When I found her recipe for purin(creme caramel), I knew I had to try it right away. I was intrigued by the use of gelatin and that it required no baking.

A food scale is a MUST for Japanese cooking! Thanks mom for getting me this one.

red is my favorite color in the kitchen :)

Making purin is maybe not for the kitchen novice or someone who hates washing dishes. But holy cow…  the purin turned out AMAZING! It was better than store-bought for sure. I had to exercise extreme self-control to not eat the entire batch in one sitting. (Confession: It is Day 2 and it’s all gone). The taste and texture were perfect and the caramel sauce was divine!

Purin, ready to be enjoyed!

I’m already thinking about when I want to make purin again. I have a feeling I’ll be making purin many more times this year! My kids, of course, loved it too and licked up every last drop of it then chanted “More purin!”. Thanks Nami for an awesome recipe! I am seriously planning to try almost every recipe she has shared. If you love Japanese food, I know you too will love her blog. Check it out!

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22 Responses to “プリン/ Purin”

  1. yumenomelody August 12, 2011 at 9:52 AM #

    looks delicious!

    • Hiragana Mama August 12, 2011 at 12:38 PM #

      Purin has got to be one of the most delicious foods in the world!

  2. Marisa August 12, 2011 at 11:14 AM #

    Yum! I had forgotten that I loved purin – might just have to make some to cure this sudden craving. ;)

    And thanks for the intro to Nami’s blog. I always love to add new Japanese dishes to my repertoire (especially “real” homecooking). Have a great weekend!

    • Hiragana Mama August 12, 2011 at 12:40 PM #

      Sudden cravings for Japanese food happens so often to me!! Good luck making purin :)

  3. Nami | Just One Cookbook August 12, 2011 at 12:13 PM #

    プリン作ってくれてどうもありがとう!気に入ってもらえて、とっても嬉しい~!I’ve been making purin for a long time, and I used to baked them like flan. I think this method is much smooth texture and close to the purin I wanted to make for a long time. Anyway, I’m glad you liked it! Thank you so much for mentioning my blog and I really appreciate it. I shared this link on JOC fan page. I hope it was okay with you. :-)

    • Hiragana Mama August 12, 2011 at 12:39 PM #

      ほんとにおいしかったよ〜!It was much easier than baking. I am totally fine with sharing this link, I’m definitely a fan of yours!

  4. Bicultural Mama August 12, 2011 at 2:56 PM #

    Yum, looks absolutely mouth watering!

    • Hiragana Mama August 12, 2011 at 7:40 PM #

      It is!! Yummers!

  5. Sayaka August 12, 2011 at 3:12 PM #

    Uhh… looks amazing! I want some right now!

    • Hiragana Mama August 12, 2011 at 7:41 PM #

      I bet you have most of the ingredients!

  6. yseino August 12, 2011 at 5:25 PM #

    I’ll definitely have to try this kind… For some reason I have trouble making the caramel sauce when water is involved, though! Half the time it crystallizes so I end up just melting the sugar only. I wonder if it has to do with the type of pan or something.

    • Hiragana Mama August 12, 2011 at 7:44 PM #

      I had a little bit of trouble with the sugar getting too hard too. Next time, I’m thinking I’ll use a lower temperature and a smaller pan. By the time my sugar got golden, it was way past the hard crack stage! But I somehow made it work.

      • Nami | Just One Cookbook August 15, 2011 at 2:25 PM #

        Can I give you a small advice? Small sauce pan should be good for this amount, but the key is NOT TO TOUCH while caramerizing… You mix sugar first, and let it go. If you start mixing it takes a long time and water will evaporate before caramelizing. So you must let it caramelize and only you have to do is shake the pan a bit only once in a while. If one side start to get darker, then move the pan so non-caramel color area gets more heat. I hope this helps. :-)

  7. Asianmommy August 12, 2011 at 8:41 PM #

    Looks wonderful!

  8. Jessica August 13, 2011 at 12:49 PM #

    おいしそう!Thanks for sharing Nami’s cooking blog. I may just have to venture into the kitchen!

    • Hiragana Mama August 13, 2011 at 3:00 PM #

      You’re welcome! Let us know if you make it!

  9. The Little Foodie August 13, 2011 at 3:22 PM #

    I love her blog, and I love purin too. I will definitely try it!

  10. AdelaideBen August 14, 2011 at 8:10 AM #

    So licking my lips right now… we love this, and my wife always makes for our family treats – which of course, our son absolutely adores. Great recipe share.

  11. nipponnin August 14, 2011 at 8:16 PM #

    美味しそう!I love purin! I talked about Japanese とろふわプリンin my past blog. I would love to try to make this Nami chan purin too.

  12. Hiragana Mama August 16, 2011 at 7:51 AM #

    Thanks for all the comments everyone, especially Nami! I have made the purin twice now, each time with yummy results. I was able to make it much faster the second time around. Let me know if you try the recipe. This is so not good for my waistline, but totally worth it.

Trackbacks/Pingbacks

  1. Happy Holidays! Plus Favorite Posts and Sites. « Hiragana Mama - November 19, 2012

    [...] 3. The yummiest homemade purin recipe! *** [...]

  2. 2013 Koinobori Crafts | Hiragana Mama - April 30, 2013

    [...] – Eating Okosama Lunch (previous lunch HERE. this year I plan on making fried rice, ebi-fry, korokke, and purin) [...]

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