Japanese Custard Pudding—also known as Japanese Purin or Showa-style firm pudding—is a nostalgic dessert making a big comeback in Japan’s café scene. This retro sweet has gained renewed popularity thanks to coffee shop chains like Hoshino Coffee and MUJI Café, each offering their unique take on this firmer, richer alternative to the silky custards more commonly found today.
Hi there! I’m Cassandre, and welcome back to Caramel Loafing. Today, we’re making a firm Japanese Purin that captures the cozy charm of Japan’s nostalgic Showa era. Unlike melt-in-your-mouth flan or crème caramel, this version is deliciously dense and creamy. Topped with Crème Chantilly and a bright red candied cherry, it looks just as nostalgic as it tastes.
What makes this Japanese Custard Pudding extra special is a hint of rum, giving it a grown-up flavor that pairs beautifully with the bittersweet caramel. And if you're making it for kids, you can easily swap the rum for vanilla extract or honey—and it’s still delicious!
More creamy desserts to try:
Crème Brûlée /
Caramel Pudding Cake /
Brazilian Condensed Milk Flan /
Chocolate Baked Custard /
French Rice Pudding
Japanese Custard Pudding (Showa-Style) Recipe
Ingredients
Yields: About 4 puddings (140 ml each)
☞ Caramel
- Granulated sugar 50g (1.8 oz)
- Water 12g (0.4 oz)
- Hot water 25g (0.9 oz)
☞ Pudding Base
- Whole eggs 2
- Egg yolks 2
- Whole milk 165g (5.8 oz)
- Heavy cream 60g (2.1 oz)
- Granulated sugar 40g (1.4 oz)
- Rum 2g (0.07 oz)
- *Whipped cream and candied cherries for garnish (optional)
Use our Dessert Nutrition Calculator to get full nutrition information.
Instructions
- Make the caramel: In a small saucepan, combine 50g sugar and 12g water over medium-low heat. Do not stir. Let it melt and turn golden amber.
- Once lightly browned, lower the heat and continue cooking for a few seconds longer until a deeper amber. Remove from heat.
- Add a pinch of salt, then carefully pour in 25g hot water. The caramel will splatter—use a deep saucepan to prevent burns.
- Divide the caramel into the pudding cups and chill for 10 minutes in the fridge.
- Prepare the custard: In another saucepan, combine 165g milk, 40g sugar, and 60g cream. Heat gently to around 140°F (60°C), stirring occasionally.
- In a bowl, whisk together 2 whole eggs and 2 yolks until just blended—do not overmix.
- Gradually pour the warm milk mixture into the eggs while whisking constantly. Add rum and stir to combine.
- If bubbles form, lightly press a paper towel over the surface to remove the foam.
- Strain the custard through a fine mesh sieve once or twice.
- Assemble: Pour the custard into the caramel-lined cups until about 80% full. Cover each with foil and poke a few small holes.
- Place cups in a deep tray and add hot water (~176°F / 80°C) to halfway up the sides.
- Bake in a preheated 250°F (120°C) oven for 55–65 minutes, or until the centers are just set and no longer jiggle.
- Cool to room temperature, then chill in the fridge overnight.
- To unmold, dip the bottom of the cups in hot water for a few seconds, run a thin knife around the edges, and invert onto a plate.
- Top with whipped cream and a cherry for that classic Showa-era look. Enjoy!
Watch the step-by-step video here: Showa-Style Japanese Custard Pudding
Showa-Style Firm Pudding (Japanese Caramel Custard): Troubleshooting & Fixes
Showa Purin—also known as Japanese firm caramel custard—is a nostalgic dessert that’s made a major comeback in recent years. While it looks simple, making it at home can be surprisingly tricky. Below, you’ll find a detailed guide to the most common problems and expert tips to help you achieve smooth, glossy, and beautifully set results every time.
Why does my caramel always fail? Too bitter, too hard, or never sets?
Never stir the sugar while making caramel. Simply let the sugar and water heat undisturbed until it turns a golden amber. For that signature bittersweet note in Showa-style purin, let the caramel darken slightly before removing it from heat.
Use a heavy-bottomed saucepan to ensure even heating and reduce the risk of hot splashes when adding water.
Caramel too hard? You likely overcooked it. Caramel darkens rapidly—just a few seconds can turn it from golden to burnt. Even after turning off the heat, residual heat in the pan continues cooking, so act early and watch the color closely.
Caramel too pale or failing to set? That means it wasn’t cooked long enough. If the sugar hasn’t fully caramelized, it won’t thicken properly. Let it go a few seconds longer until you see a rich amber tone before turning off the heat.
Why does the pudding break or stick when unmolding?
After chilling, dip the mold briefly into hot water to loosen the bottom. Then slide a thin knife along the edge. The real trick? Let air slip under the pudding at the base. This helps it release naturally. Think of store-bought puddings with that small bump on the bottom—removing that piece lets air in so the pudding pops out cleanly. Gently tilt or shift the base after inserting the knife to help air enter before inverting.
Some people recommend greasing the inside of the mold with a thin layer of butter or neutral oil. We haven’t done this ourselves, but if unmolding is always a struggle for you, give it a try. It can help achieve a cleaner release and a smoother surface.
Why are there bubbles or holes inside the pudding?
- Don’t overbeat the eggs. Gently whisk them just until combined. Overmixing incorporates too much air, which leads to large bubbles and holes in the custard.
- Warm the milk to about 140°F (60°C)—just hot enough that it feels warm when dripped on your wrist, but not scalding. Overheating the milk can cause the eggs to curdle.
- Always strain the egg-milk mixture through a fine sieve 1–2 times before pouring into molds. Skim off any foam from the surface to ensure a smooth finish. If there are bubbles, press a sheet of paper towel on top and lift it off to remove them.
Why won’t my pudding set even after baking for a long time?
If your pudding remains watery even after a long bake, try these fixes:
- Your oven might be running cool. Increase the temperature by 10–15°F (5–10°C), or extend the baking time. Some readers have shared that their puddings needed up to 2 hours to fully set due to underpowered ovens.
- The water bath may be too cool. Use hot water at least 176°F (80°C) and fill it to about halfway up the sides of the pudding molds.
- This recipe uses a low and slow baking method to yield a smooth, bubble-free texture—but it requires precise control over both time and temperature.
Why does the pudding taste eggy or bland?
To enhance the flavor and aroma, consider mixing in a small amount of rum, vanilla extract, or honey. If you're serving kids or prefer to avoid alcohol, use vanilla bean or paste instead.
Also make sure your eggs are fresh, and avoid overbeating the mixture, which can amplify any eggy smell.
Why did the caramel harden or disappear after chilling?
Hardened caramel means it was either overcooked or didn’t have enough water—it solidified like candy once cold.
Caramel that melts completely into the custard usually wasn’t cooked enough, or was too runny. It can also happen if you pour in the custard while the caramel is still hot.
To prevent this, chill the caramel in the mold for at least 10 minutes before adding the pudding mixture. This helps it set firmly and stay separate.