3 Ingredients Crème Caramel (EASIEST EVER Japanese Purin Recipe) | OCHIKERON | Create Eat Happy :)

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  1. If I use a steamer rack so the cups are not directly touching the bottom of the pot, do you I can I use the thicker plastic purin cups from Daiso? I have a lot of those but not sure how to use them. My caramel always get too hard to pour, what temperature do you use to cook the caramel. Thank you.

  2. Thank you for this recipe! I made it tonight after a crappy day and it was wonderful. I used coffee cups, it was enough for two cups and I doubled the caramel which ended up being a tad too much. I didn't realize how strong it would be. That caramel by the way- So easy! Thank you for this.

  3. In the Philippines, we call this the Leche Flan but we only use the egg yolks. My mom used to cook this for us and explained that usibg only the yolks give a fluffier texture. The left over egg whites can be turned into meringue.

    We usually make it around Christmas time so this video was a good timing, hehee! Thanks for the vid! It makes me feel nostalgic. 🙂

  4. thanks for sharing! It's adorable how your baby girl is cooking along with you! love it! Moments like these are what they remember when they're older <3 makes for lovely memories

  5. Such a neat simple recipe! And really sweet to see your daughter helping mamma cook and doing it herself! I know as a kid learning how to cook, I wanted to make sweets and do it all by myself, a very nice bonding activity.

  6. It really looks nice but I really don't want to cook in plastic. I assume ramekins would work too? It looks like it was derived from chawanmushi so it should work.

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