Watch and learn how to make Purin, no-bake Japanese custard pudding, smooth, silky, creamy, and rich in flavors.

Purin (Japanese Custard Pudding)
(serves 4)

You’ll need: Four pudding molds (4.4 fl oz (130 ml))

4 Tablespoons granulated sugar
1 Tablespoon Water
1½ to 2 Tablespoons Hot Water

Egg Mixture
2 Eggs
250 ml Milk (8.45 fl oz)
5 Tablespoons Suga

Unsalted Butter

*** For directions please watch the video.

Want more custard recipes? Try these…

Vanilla Custard Served in Eggshells recipe
Vanilla Custard Served in Eggshells
coffee custard recipe
Coffee Custard
Mom’s Lemon Custard Pie
Japanese custard pudding purin
Caramel Flan


Thanksgiving is fast approaching, how about making something new and exciting this year?!?! This special dessert solves the problem of what to make when you want pumpkin, but don’t want pie. Bake a pumpkin cake roll! This cake roll can be made ahead and frozen for up to 1 month.

Pumpkin Cake Roll
Yield: 12 Servings

You’ll need: One 15-x 10- x 1-inch baking pan

For the cake:
Powdered sugar
3 eggs
1 cup granulated sugar
2/3 cup mashed cooked pumpkin*
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger**
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts, if desired

For the filling:
1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon pure vanilla extract
1-1/2 cups powdered sugar
1/2 teaspoon ground ginger
Powdered sugar, if desired

*** For directions please watch the video.

Want more pumpkin recipes? Then try these…

Pumpkin Chocolate Tiramisu
Pumpkin Flan
Gluten-Free Pumpkin-Ginger Cupcakes
Mini Pumpkin Whoopie Pies