Japanese Matcha Pudding (Purin)
Japanese matcha pudding, called purin in Japan, is an egg custard cooked in a water bath with matcha: delicate, smooth and creamy, mildly sweet and with a green, gently bitter note. It needs no gelatine and no custard powder, as only eggs, milk, sugar and matcha give it its body.
- Prep time
- 15 min
- Total time
- 4 h 10 min
- Makes
- 4 ramekins
- Difficulty
- Medium
Caffeine: by calculation about 20 to 70 mg per serving (from 1.5 g matcha)
Ingredients
- 6 g matcha
- 30 ml water, about 75 °C
- 400 ml milk
- 60 g sugar
- 3 eggs (medium)
- hot water for the water bath
- lightly whipped cream to serve, optional
Utensils
- 4 ovenproof ramekins, at least 200 ml each
- Baking dish for the water bath
- Sieve
- Bamboo whisk (chasen) or milk frother
- Pan, bowl and whisk
- Aluminium foil
Method
- Preheat the oven to 150 °C, conventional top and bottom heat.
- Put the matcha through the sieve into a bowl and whisk it smooth with the 30 ml of water.
- Warm the milk and sugar until the sugar has dissolved, without letting the milk boil, and stir in the matcha base.
- Beat the eggs in a bowl without making them foamy, and slowly stir in the warm matcha milk.
- Pour the mixture through the sieve, dividing it evenly between the ramekins and leaving space below the rims, and skim off any surface bubbles with a spoon.
- Place the ramekins in the baking dish, pour in hot water to halfway up the ramekins, cover with foil and cook for about 35 minutes, until the pudding has set and only wobbles slightly in the centre.
- Let it cool, then chill it in the fridge for at least 3 hours to set. Serve with cream if you like.
Variations and tips
- Smooth, not full of holes: Only beat the eggs, do not whisk them until foamy, sieve the mixture and skim off bubbles. Cook at a low temperature in the water bath, because too much heat makes the pudding full of holes and grainy.
- With caramel: Classic purin has a caramel layer. Lightly caramelise some sugar, divide it between the ramekins and pour in the mixture only once the caramel has set.
- Turning it out: With a caramel base, the pudding is easy to turn out. Run a knife around the edge and turn it out onto a plate.
- Toppings: Lightly whipped cream, sweet red bean paste or a hint of sieved matcha go well. Berries also bring colour and a fresh acidity.
- The colour: Cooking makes the green a little duller, which is normal. For a fresh green, dust the pudding with a little sieved matcha just before serving.
- Storing: Keep the pudding covered in the fridge and eat it soon. Well covered, it is less likely to take on other odours.
Frequently asked questions
Can I make matcha pudding without gelatine?
Yes, this pudding contains no gelatine. The eggs set as it cooks in the water bath and give it its firmness. After chilling it is firm enough to spoon and, with a caramel base, to turn out.
Why does my pudding have holes?
Usually the temperature was too high or the mixture too foamy. Cook the pudding at a low temperature in the water bath and do not whisk the eggs until foamy. Sieving and skimming off the bubbles help as well.
What is purin?
Purin is the Japanese name for an egg custard cooked in a water bath or steamed, similar to a crème caramel. In Japan it comes in many variations, including matcha. Its smooth, delicate texture is typical.
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