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Thursday, August 1, 2013

House Foods Caramel Pudding (Purin L)

For the caramel sauce, the required amount of water is 1 tablespoon, not 1 cup. I misread the kanji as 1 cup~

I need not remind you about my love for Daiso and instant mix food (although, yes, they're processed). The last time I bought a black sesame pudding from House Foods (also at Daiso), so this time I'm trying out the caramel pudding / custard pudding / creme caramel (so many names for one simple pudding...)

House Foods Pudding L with caramel syrup powder.
Again, all the instructions are in Japanese. In the box, you will find two sachets - the pudding mix, and the caramel syrup mix. This is a no-egg product - it uses gelatin to achieve the jiggly texture. One box of product will make 4x100ml puddings (plus the syrup).

The sachet of caramel syrup powder. 1 cup of water is usually 200ml for Japanese recipes.
Directions (rough translation from the package):
  1. Mix 400ml of milk (whole milk for best texture) and the pudding mix in a pot. Heat on medium heat until boiling, then reduce to low heat and simmer for about a minute.
  2. Divide the hot mixture into cups/molds and let stand to cool before refrigerating for at least 1 hour before serving (relies on gelatin for the jiggly texture).
  3. For the caramel syrup, mix the powder with 1 cup (around 200ml, I tried 250ml and it was too thin) of warm water and chill before serving on top of pudding.
Strained the mixture this time so that it didn't have ghastly-looking surfaces =P
I coated the inner surface of the glasses with a bit of vegetable oil spread (too lazy to look for the butter in the fridge), and when it came to unmolding, just run a toothpick along the outer edge of the pudding, invert the glass onto a plate, and holding the glass in place, shake gently until the pudding falls onto the plate.

Final product with the sauce~
I used glasses instead of teacups this time, and I used a pouring jug instead of just splashing everything everywhere, so the pudding came out quite smooth. The only fail was the caramel, which was basically caramel-flavored water.

There's also a suggested recipe for a fruit gratin using the packet of pudding mix along with the instructions at the back of the box.

  1. Mix 1 sachet of pudding mix with 200ml of milk and heat over medium heat. Once it boils, switch to low heat and cook for 1 minute, then turn off the heat. Add 2 eggs and mix well.
  2. In a heat-proof container/dish, arrange the desired fruits and pour in the liquid mixture. Cook in a preheated 1000 watt oven for about 5 minutes (I tried to translate it, what came out was "one star oven", I think it means microwave oven, but I can't be sure =/ ).


  1. Thanks a lot for the translation, i really needed it so, thank u. ;)

  2. Replies
    1. The pudding mix itself contains gelatin, so you don't need to add more to it :)

  3. Hey, I feel like this is important to mention but it says on the box only to mix one tablespoon of water into the syrup. Not one cup.

    1. OMG thank you so much for pointing it out! I've put in a correction. My kanji knowledge is still quite poor, but thank you for letting me know! XD