This is a recipe I’ve been wanting to do for a while–I had convenience store purin when we were in Japan and they’re so addictively delicious. Smooth and creamy, and not as rich as flan, it makes for the perfect dessert, portioned out in little 4 inch ramakins.

It’s much easier than I thought it would be, and getting it right really only involves following the steps well.

I also intend to do a no-bake version and compare the flavors. Then I’ll move on to making flavored kinds–I imagine an Earl Grey Tea purin would just be divine and elevate this simple sweet into something you could serve at a fancy party.

Ingredients (Makes Four 4-inch Ramakins)

• 2 medium eggs
• 1 cup milk
• 7 tablespoons sugar
• 5 tablespoons water
• 1 tablespoon vanilla extract
• Butter, to oil the ramakins

1. Butter the ramakins to make the purin easier to remove after they set. Set aside.
2. In a saucepan, heat 2 tablespoons water and 3 tablespoons sugar over medium heat. Do not disturb the sugar until it has caramelized into a dark amber color. Remove from heat and carefully add the remaining water and swirl. Split this caramel sauce into the four ramakins and set aside.
3. Beat two eggs in a bowl. In another pot, heat milk and remaining 4 tablespoons of sugar until it’s steaming but not boiling and all the sugar has dissolved. Add vanilla extract. Slowly pour the milk into the eggs, mixing thoroughly so that the eggs don’t curdle and cook. Strain the mixture through a wire sieve so it will be smooth.
4. Split milk and egg mixture between the four ramakins, pouring carefully so the caramel sauce remains at the bottom. Cover the ramakins with aluminum foil (this is actually optional, I did not do so but it’s usually recommended.)
5. In a large frying pan, add enough water to cover the bottom inch and a half. Place a kitchen towel in the pan. Heat until water is barely simmering (DO NOT BOIL).
6. Place the ramakins on the towel (which helps not burn the bottom), cover and allow to steam for 18 minutes. Remove and cool in the fridge.
7. Once cooled, use a knife and free the edges. Tap gently to loosen the pudding. Flip onto a plate and serve chilled.

The no-bake version is closer in texture to the kind you get at the convenience store–more like jello than custard. I liked both versions, although the steamed version is more decadent. I was playing around with creating this one in order to do some flavored ones for a later post, but this plain one is pretty tasty too. Obviously, this is the faster version and a little more failproof than the first.

Ingredients for No-Bake Purin (Makes Four 4-inch Ramakins)

• 2 medium eggs
• 1.5 cup milk
• 7 tablespoons sugar
• 8 tablespoons water
• 1 tablespoon vanilla extract
• 1 package of plain gelatin

1. In a saucepan, heat 2 tablespoons water and 3 tablespoons sugar over medium heat. Do not disturb the sugar until it has caramelized into a dark amber color. Remove from heat and carefully add 3 tablespoons of water and swirl. Split this caramel sauce into the four ramakins and set aside.
2. Rehydrate 1 packet of gelatin with 3 tablespoons of water, mix and allow to sit. This will help the gelatin dissolve fully.
3. Beat two eggs in a bowl. In another pot, heat milk, rehydrated gelatin, and remaining 4 tablespoons of sugar until it’s steaming but not boiling and all the sugar and rehydrated gelatin has dissolved. Add vanilla extract. Slowly pour the milk into the eggs, mixing thoroughly while pouring so that the eggs don’t curdle and cook. Strain the mixture through a wire sieve so it will be smooth.
4. Split milk and egg mixture between the four ramakins, pouring carefully so the caramel sauce remains at the bottom. Cool in the fridge.
7. Once cooled, use a knife and free the edges. Tap gently to loosen the pudding. Flip onto a plate and serve chilled.