How To Prepare Secret Recipe Pim Quick

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For those unfamiliar, Pim is a delightful Filipino dessert with a unique texture and flavor. It combines the creaminess of leche flan with the satisfying chew of tapioca pearls. This recipe is a closely guarded family secret, but today, we’re bringing it to your kitchen!


Secret Recipe - PIM - Eat and Bill
Secret Recipe – PIM – Eat and Bill

1 (14oz) can sweetened condensed milk

  • 1 (12oz) can evaporated milk
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 12 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup tapioca pearls (uncooked)

  • Instructions:

    1. Prepare the Caramel: In a small saucepan, combine the sugar and water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.
    2. Pour the Caramel: Immediately pour the hot caramel into a heatproof baking dish or individual ramekins. Tilt the dish to coat the bottom and sides evenly. Be careful, the caramel will be very hot!
    3. Heat the Milk Mixture: In a large saucepan, combine the sweetened condensed milk, evaporated milk, whole milk, and salt. Heat over medium heat, stirring constantly, until just simmering. Do not boil.
    4. Temper the Egg Yolks: In a large bowl, whisk together the egg yolks. Slowly whisk in the hot milk mixture in a steady stream, whisking constantly to prevent the eggs from cooking.
    5. Strain and Flavor: Strain the mixture through a fine-mesh sieve to remove any lumps. Stir in the vanilla extract.
    6. Cook the Tapioca Pearls: In a separate pot, bring 4 cups of water to a boil. Add the tapioca pearls and cook according to package instructions, typically 15-20 minutes, or until translucent. Drain and rinse the cooked tapioca pearls with cold water.
    7. Assemble and Bake: Divide the tapioca pearls evenly among your prepared ramekins or baking dish. Pour the egg yolk mixture over the tapioca pearls, making sure to fill each ramekin or dish completely.
    8. Water Bath Magic: Preheat your oven to 350°F (175°C). Place the baking dish or ramekins inside a larger baking pan. Carefully pour hot water into the larger pan, reaching about halfway up the sides of the ramekins.
    9. Bake and Cool: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely at room temperature. Once cool, refrigerate for at least 4 hours, or overnight for the best results.

    Nutrition Facts (per serving)

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 10g
  • Cholesterol: 210mg
  • Sodium: 120mg
  • Carbohydrates: 40g
  • Sugar: 30g
  • Protein: 5g

  • Please note: This is an approximate nutritional value based on the ingredients used. Actual values may vary depending on specific brands and ingredients.


    This secret recipe Pim is sure to become a favorite dessert! It’s creamy, flavorful, and has a fun textural contrast with the tapioca pearls. It’s perfect for sharing with friends and family, or simply enjoying a delicious treat yourself.

    Frequently Asked Questions (FAQs)

    1. Can I use skim milk instead of whole milk?

    While you can substitute skim milk, using whole milk creates a richer and creamier Pim.

    2. What can I do if my caramel hardens too quickly?

    If the caramel hardens before you can pour it into the baking dish, simply place the saucepan back over low heat and swirl it gently until the caramel melts again. Be careful not to overheat or burn the caramel.

    3. How long does Pim last in the refrigerator?

    Pim will keep well in the refrigerator for up to 3 days.

    4. Can I freeze Pim?

    Yes, Pim can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.

    5. Can I make this recipe vegan?