A no-bake Japanese pudding recipe that is unbelievably rich and creamy. One bite and you won’t believe how delicious this delicious dessert. With options to make it sugar-free and low carb!
Japanese custard pudding is a cold, custard-like dessert that’s very popular in Japan.
It has a smooth and silky texture and is mildly sweet. Made up of mostly eggs and cream, this Japanese dessert can be made ahead of time and stored in the refrigerator until ready to enjoy.
It’s a perfect custard recipe to make in batch and enjoy during the week when that sweet craving hits!
What is Japanese Custard Pudding?
Japanese custard pudding is a creamy custard-like dessert. This healthier low carb version is made by adding eggs, half and half, monkfruit erythritol blend sweetener and gelatin together over the stove top then refrigerating until firm.
For a more traditional recipe, just replace half and half with milk and monkfruit erythritol with cane sugar.
What is Purin?
Purin is the Japanese name for custard pudding also known as creme custard or flan. It comes from the word “pudding” although much different than western pudding which is much softer in comparison.
This Japanese caramel custard pudding is an easy no-bake, Japanese pudding so there’s no need for an oven or water bath (bain marie). Just some time on the stove top and refrigerate.
What is the difference between purin, flan and pudding?
Purin and flan are very similar made from milk, sugar, and eggs. Sometimes it is baked like Mexican flan and other times not. It is always firmly set and may or may not come with a creme caramel sauce.
Pudding in western culture is a creamier, softer, and slightly runny dessert that comes in a variety of flavors such as chocolate, vanilla, banana etc. It is not set like purin or flan. Instead, it has a consistency similar to yogurt.
What ingredients do I need and how do you make this Japanese egg custard purin recipe?
- Gelatin – 1 envelope of unflavored gelatin found in supermarkets.
- Egg Yolks – separate egg yolks from the egg whites.
- Sweetener – to keep this recipe sugar-free, we use a monkfruit erythritol blend. It is low carb, keto friendly, and has 0 calories. Feel free to use your preferred sweetener or regular cane sugar.
- Half and Half – half cream and half milk sold in supermarkets. Some countries don’t carry half and half so you can make your own by mixing exactly half cream and half milk. This recipe also works using whole milk as well.
- Heavy Cream – makes this pudding ultra-rich and creamy.
- Vanilla Extract – gives pudding a nice touch of vanilla flavor and makes it less eggy.
Beat together egg yolks until pale yellow. Pour warmed half and half (or milk) slowly into the egg yolk to temper the mix. Pouring too quickly can result in cooking the eggs.
Pour egg mixture into a medium saucepan and heat stirring constantly until slightly bubbly or reaches 160F.
Next pour in heavy cream, vanilla extract, and gelatin into the egg yolk mixture pot and whisk until fully combined. Pour into ramekins and refrigerate until firm.
How do you make the caramel sauce for Japanese purin?
- 1/4 cup of sugar (or sweetener of choice)
- 1/4 cup of water
Combine in a small sauce pan and cook over medium heat, watching carefully, until mixture turns into a golden brown color. Be careful not to burn the sugar mixture.
Coat the bottom of a ramekin with the caramel sauce, then slowly pour in egg mixture.
What is the nutrition information for this Japanese pudding recipe?
- 467 Calories
- 7g Carbohydrates
- 0g Fiber
- 10g Protein
- 45g Fat
- 384mg Cholesterol
- 80mg Sodium
- 198mg Potassium
- 166mg Calcium
- 1mg Iron
- 1779ui Vitamin A
- 1mg Vitamin C
Do you have other Japanese dessert recipes I can try?
Now, let’s get making this Japanese custard pudding recipe!
- Prepping Time 5M
- Cook Time 10M
- Cooling Time 4H
- Total Time 4H15M
- Net Carb/Serv ~4g
- Servings 4
1) Gather all the ingredients.
2) In a small bowl, add 1 envelope of Gelatin with 3 tbsp water. Mix to combine.
3) Separate egg yolks from egg whites and place yolk in a large mixing bowl. You can discard the egg whites.
4) Add 1/3 cup of sweetener into the mixing bowl with the egg yolks and whisk together until pale yellow.
5) Heat 1 cup of half and half in the microwave for 30-60 seconds or until slightly warm. Note – it’s very important that the half and half isn’t hot, otherwise you’ll cook the eggs resulting in rubbery pudding.
6) While whisking, pour the warmed half and half very slowly into the egg yolk to temper the mix. Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.
7) Pour egg yolk mixture into a medium sauce pan and cook over low heat stirring constantly for 1-3 minutes until mix starts to slightly bubbly or reaches 160F.
9) Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.
Hope you enjoy your Japanese Custard Pudding!
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Japanese Custard Pudding
- 1 Envelope Gelatin 1 tbsp
- 3 tbsp Water
- 4 Large Egg Yolks
- 1/3 Cup Sweetener monkfruit erythritol blend, sugar or sweetener of choice
- 1 Cup Half and Half
- 1 Cup Heavy Cream
- 2 tsp Vanilla Extract
- Gather all the ingredients.
- In a small bowl, add 1 envelope of gelatin with 3 tbsp water. Mix to combine.
- Separate egg yolks from egg whites and place yolk in a large mixing bowl. You can discard the egg whites.
- Add 1/3 cup of sweetener into the mixing bowl with the egg yolks and whisk together until pale yellow.
- Heat 1 cup of half and half in the microwave for 30-60 seconds or until slightly warm.
- While whisking, pour the warmed half and half very slowly into the egg yolk to temper the mix. Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.
- Pour egg yolk mixture into a medium sauce pan and cook over low heat stirring constantly for 1-3 minutes until mix starts to slightly bubbly or reaches 160F. Note - do not let mixture come to a full boil, otherwise you'll have clumpy pudding.
- Next, pour in the heavy cream, vanilla extract and gelatin into the egg yolk mixture. Whisk until fully combined.
- Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.
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