When it comes to Japanese desserts, few are as delicate and comforting as soy milk steamed custard. Known for its silky texture and subtle sweetness, this dairy-free version of traditional purin (Japanese pudding) swaps out milk for homemade soy milk—adding a wholesome, plant-based twist to a much-loved classic.
This custard is a favorite in Japanese households and cafes alike, often served chilled with a thin layer of bittersweet caramel that contrasts beautifully with the creamy base. It’s simple, elegant, and deeply satisfying.
Why Soy Milk?
Soy milk has long been a staple in Japanese kitchens—not just for drinking but also for cooking. When made fresh using the Nutrify appliance, the result is especially rich, smooth, and perfect for custards. Homemade soy milk allows you to control the texture and purity, avoiding added gums or sweeteners often found in store-bought varieties.
With Nutrify’s Soy Milk mode, all it takes is rinsed soybeans, water, and the push of a button to create a base that’s ideal for both savory and sweet dishes.
Once you’ve made your fresh soy milk, this steamed custard comes together with just a few ingredients: eggs, sugar, and vanilla. A quick caramel base adds depth and a gentle bitterness that balances the smoothness of the custard.
Whether you’re already a fan of Japanese sweets or exploring new ways to use soy milk, this is a dessert you’ll want to revisit often—cool, creamy, and subtly complex.
Ingredients (Serves 2–3)
For the Custard:
- 240 ml (1 cup) unsweetened soy milk (homemade recommended)
- 2 eggs
- 40 g granulated sugar
- A few drops of vanilla extract
For the Caramel:
- 60 g granulated sugar
- 2 tsp water
Instructions
Step 1: Make the Caramel
In a small saucepan, add the sugar for the caramel and heat over low heat. As it begins to melt, gently swirl the pan (do not stir) to help it brown evenly. Once it reaches a rich amber color, carefully add the water—it may splatter—and swirl to combine. Pour the caramel evenly into heatproof cups or ramekins.
Step 2: Make the Custard
In a mixing bowl, combine soy milk, eggs, sugar, and vanilla extract. Whisk until smooth. Strain the mixture through a fine sieve for a silky finish, then pour it gently over the caramel in each cup.
Step 3: Steam
Place the cups into a preheated steamer. Steam on high for 1 minute, then reduce to medium and steam for 15–20 minutes. To check for doneness, jiggle the cups gently—the center should be just set.
Step 4: Chill and Serve
Remove from the steamer and let cool at room temperature. Cover and refrigerate for at least 1 hour, or until well chilled.
The lightly bitter caramel adds a sophisticated contrast to the delicate sweetness of the custard.
Tips & Variations
- To save time, you can use store-bought caramel sauce.
- If the custard is too loose, extend the steaming time by a few minutes.
- For a flavor twist, try infusing the soy milk with earl grey, hojicha, or matcha.
Nutrition (per serving)
- Calories: 167 kcal
- Protein: 5.7 g
- Sodium: 0.1 g
This dessert is perfect for dinner parties, tea time, or simply when you want a light and elegant finish to your meal. Made with the help of Nutrify, it brings a taste of Japan to your kitchen with ease.