What Is Pompompurin?

Pompompurin is a cute and cheerful golden retriever dog character, and it is one of Sanrio’s many kawaii (cute) characters. 

Pompompurin usually wears a brown beret and is known for its love of food, especially pudding. 

The name “Pompompurin” is a combination of “pom pom,” representing the dog’s fluffy ears, and “purin,” which means custard pudding in Japanese. Purin is very similar to flan or caramel pudding.

Purin (Japanese Custard Pudding) vs Flan

Japanese pudding and flan are both creamy, caramel-flavored desserts with a similar texture, but they have some differences in terms of ingredients and presentation.:

• Ingredients:
  • Purin typically consists of milk, sugar, eggs, and a caramel sauce. The custard base may have a higher ratio of milk to eggs compared to some Western flan recipes.
  • Flan typically includes ingredients like sweetened condensed milk, evaporated milk, eggs, and sugar. The caramel sauce is an integral part of flan as well.
• Texture and Flavor:
  • Both Japanese pudding and flan have a smooth and creamy texture due to the use of eggs and dairy. They are often chilled and served cold.
  • The flavor profile is rich and sweet, with the caramel sauce providing a slightly bitter and sweet contrast.
• Presentation:
  • While both desserts are often unmolded and served with caramel sauce on top, purin is commonly served in small, round containers, while flan may be prepared in larger molds.

Ingredients

For the Caramel Sauce (Saucepan Method) – for 4 ramekins

• ¼ cup granulated sugar, 60ｇ
• 2 tablespoons water, 30ml

For the Caramel Sauce (Microwave Method) – for 1 ramekin

• 1 tablespoon granulated sugar, 12.5g
• 1 ½ teaspoons water, 7.5ml

For the Purin

• 2 eggs, large
• 1 egg yolk, large
• ¼ cup + 1 tablespoon granulated sugar, 65g
• 1 ¼ cups milk, 300ml
• 2 tablespoons heavy whipping cream, 30ml
• 1 teaspoon vanilla extract

For the Decoration

• ¼ cup Chocolate chips, 50g
• 4 Wilton Mini Daisy Royal Icing Decorations

How to make Pompompurin Pudding

For the Decoration

1. Place a heatproof bowl over a saucepan with simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
2. Add chocolate chips to the bowl.
3. Stir the chocolate gently and continuously as it melts. Be patient and avoid overheating.
4. Once the chocolate is almost completely melted, remove the bowl from the heat. The residual heat will continue melting the remaining chocolate. Stir until smooth.
5. Pour the melted chocolate into a piping bag and pipe Pompompurin’s beret hat, face, ears, and paws on a sheet of cellophane or wax paper. Let them harden on a flat surface.

For the Caramel Sauce (Saucepan Method)

1. In a saucepan, put sugar and melt it over low heat while gently shaking. When about 70% has melted, stir with a spatula or similar tool to completely dissolve it.
2. When bubbles start to form and change from fine bubbles to large bubbles, turn off the heat, add 1 tablespoon of water, mix, and once blended, add another tablespoon of water and mix. (If it solidifies, heat it gently again.) Once done, immediately pour it into a container and let it cool as it is.

For the Caramel Sauce (Microwave Method)

1. Mix 1 tablespoon of sugar and 1 teaspoon of water, microwave it for 2 – 2:30 min at 600w. Add ½ teaspoon of water (caution: the sugar will splatter) and mix well. Repeat this for 3 more times for each cup

For the Purin (Japanese Custard Pudding)

1. Add all ingredients to a large bowl and mix until well combined
2. Strain the custard mixture with a fine mesh seaves twice or more until smooth
3. Pour the liquid into four ramekins evenly. Tightly cover each ramekin with sheets of aluminum foil.
4. Boil water in a wide and deep pan with a lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep). The amount of water should cover half of the height of the ramekins. 
5. Place the ramekins in the boiling water, cook for 7 minutes with the lid closed, and turn off the heat. Leave the cups in the pan for 7 minutes with the lid closed. When 7 minutes have passed, remove the ramekins from the pan and let them sit at a room temperature until they cool down enough to touch.

6. Rest the ramekins in a refrigerator for at least 2 hours.

To Decorate

1. Remove any water that accumulated on top of purin.
2. With a tweezer, place and arrange the chocolate decoration on the surface of the purin.
3. With a tweezer, place a Wilton Mini Daisy Royal Icing Decoration on each purin

If you like this Pompompurin pudding, you may also like:

• Blueberry Mousse Cake
• Oreo White Chocolate Balls – Minions
• Hello Kitty Cake Roll – A step by step recipe with a template

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Pompompurin Pudding – Japanese Custard Pudding

Pompompurin pudding is a Japanese pudding (purin) where silky-smooth custard meets a heavenly caramel embrace

Course Dessert

Cuisine Japanese

Keyword Pudding, Purin

Prep Time 1 hour hour 45 minutes minutes

Cook Time 7 minutes minutes

Resting Time 2 hours hours 15 minutes minutes

Servings 4

Equipment

• 1 Heat-proof bowl
• 1 Saucepan
• 1 Piping bag
• 1 sheet of cellophane or wax paper
• 1 Spatula
• 4 Ramekins 4-inches in diameter
• 1 Large bowl
• 1 Fine-mesh Sieve
• Aluminum foil
• 1 Wide & deep pan with lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep)
• 1 Tweezer

Ingredients

For the caramel sauce (Saucepan Method) – for 4 ramekins

• ¼ cup granulated sugar 60g
• 2 tablespoons water 30ml

For the caramel sauce (Microwave Method) – for 1 ramekin

• 1 tablespoon granulated sugar 12.5g
• 1½ teaspoon water 7.5ml

For the purin

• 2 eggs large
• 1 egg yolk large
• ¼ cup + 1 tablespoon granulated sugar 65g
• 1¼ cups milk 300ml
• 2 tablespoons heavy whipping cream 30ml
• 1 teaspoon vanilla extract

For the decoration

• ¼ cup chocolate chips 50g
• 4 Wilton mini daisy royal icing decorations

Instructions

For the decoration

• Place a heatproof bowl over a saucepan with simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
• Add chocolate chips to the bowl.
• Stir the chocolate gently and continuously as it melts. Be patient and avoid overheating.
• Once the chocolate is almost completely melted, remove the bowl from the heat. The residual heat will continue melting the remaining chocolate. Stir until smooth.
• Pour the melted chocolate into a piping bag and pipe Pompompurin’s beret hat, face, ears, and paws on a sheet of cellophane or wax paper. Let them harden on a flat surface.

For the caramel sauce (Saucepan Method)

• In a saucepan, put sugar and melt it over low heat while gently shaking. When about 70% has melted, stir with a spatula or similar tool to completely dissolve it.
• When bubbles start to form and change from fine bubbles to large bubbles, turn off the heat, add 1 tablespoon of water, mix, and once blended, add another tablespoon of water and mix. (If it solidifies, heat it gently again.) Once done, immediately pour it into a container and let it cool as it is.

For the caramel sauce (Microwave Method)

• Mix 1 tablespoon of sugar and 1 teaspoon of water, microwave it for 2 – 2:30 min at 600w. Add ½ teaspoon of water (caution: the sugar will splatter) and mix well. Repeat this for 3 more times for each cup

For the purin (Japanese custard pudding)

• Add all ingredients to a large bowl and mix until well combined
• Strain the custard mixture with a fine mesh seaves twice or more until smooth
• Pour the liquid into four ramekins evenly. Tightly cover each ramekin with sheets of aluminum foil.
• Boil water in a wide and deep pan with a lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep). The amount of water should cover half of the height of the ramekins. 
• Place the ramekins in the boiling water, cook for 7 minutes with the lid closed, and turn off the heat. Leave the cups in the pan for 7 minutes with the lid closed. When 7 minutes have passed, remove the ramekins from the pan and let them sit at a room temperature until they cool down enough to touch.
• Rest the ramekins in a refrigerator for at least 2 hours.

To decorate

• Remove any water that accumulated on top of purin.
• With a tweezer, place and arrange the chocolate decoration on the surface of the purin.
• With a tweezer, place a Wilton Mini Daisy Royal Icing Decoration on each purin

The post Pompompurin Pudding – Japanese Custard Pudding appeared first on Simply A Homebody.

These spooky Halloween pudding cups are really cute desserts for Halloween. By using an instant pudding mix, the pudding is super easy to make and quick to prepare. I have referenced @Chocolatecacao for the pumpkin truffles, and they are so tasty and worth every work you put in 😉

Ingredients

For the Pumpkin Truffle (Makes 18 truffles)

• ½ cup Pumpkin Puree, 113g
• ¾ cup Sweetened Condensed Milk, 240g
• 2 teaspoons Unsalted Butter, 10g
• 2 ½  tablespoons Almond Flour, 15g, sifted
• ¼ cup White Chocolate Chips, 40g
• Coconut oil or butter to grease
• About 3 tablespoons Granulated sugar for sprinkling
• 18 Pumpkin seeds or as needed

For the Pumpkin Pudding

• 1 (3.4-oz.) package instant vanilla pudding mix
• ½  (15 oz.) can pumpkin puree
• 1 ½  cups whole milk
• 1/8 cup packed brown sugar 
• 1 teaspoon pumpkin pie spice mix

For the Whipped Cream Filling

• 2 ounces cream cheese
• ½ cup heavy whipping cream
• ½ cup powdered sugar 
• ½ teaspoon vanilla extract

For the Decoration

• 4-5 crushed OREO cookies
• 1-5 Milano cookies
• Green sprinkles
• Black icing, Store bought or homemade (click here for the recipe)

Instructions

For the Pumpkin Truffle

1.Grease a small cookie sheet with coconut oil or butter and set it aside.

2. Mix sweetened condensed milk, unsalted butter, almond flour, and pumpkin puree in a pot and cook over low heat. Keep mixing to avoid burning until the mixture gets thickened to a paste (for about 15 minutes).

3. Add white chocolate chips and mix until well combined.

4. Take the mixture off the heat and place it on the greased cookie sheet. Flatten the mixture evenly.

5. Cover the mixture with a sheet of plastic wrap and chill in the refrigerator for 3 hours.

6. Wear disposable gloves or grease your hands with coconut oil or butter. Divide the mixture evenly (I divided it into 18 portions) and roll each portion into a ball.

7. Using a toothpick, add lines to each ball then coat them with granulated sugar.

8. Stick a pumpkin seed in the top to make it look like a stem and done.

For Pumpkin Pudding

1. In a large bowl, whisk together pudding mix, pumpkin puree, milk, brown sugar, and pumpkin pie spice and mix well. Refrigerate until the pudding is set, about 1 hour.
2. While the pumpkin pudding layer is chilled, prepare the whipped cream layer.

For the Whipped Cream Filling

1.Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.

2. In the chilled bowl, beat the cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

3. Add the powdered sugar and vanilla extract and mix well.

4. Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.

5. Continue to add the remaining heavy whipping cream and beat on medium-high speed until stiff peaks form.

For the Decoration

1.Fill ⅓ of 8oz. glass cups with the pumpkin pudding then fill another ⅓ of the cups with whipped cream filling. Top another ⅓ with the rest of the pumpkin pudding.

2. Place crushed Oreo cookies on top of the pudding to make it look like dirt.

3. Draw “RIP” or any other messages you like on Milano cookies with black icing and stub them into the pudding to make them look like gravestones. If you made your own black icing, place the icing in a piping bag and snip off a tiny corner (about ⅛ inch diameter) before drawing. 

4. Place the pumpkin truffle on each pudding cup and sprinkle green sprinkles around it and done!

If you like this Halloween pudding cups recipe, you may also like:

• Annin Tofu (Almond Tofu) – Easy Recipe
• Fourth of July JELL-O Cups
• Matcha Panna Cotta

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Halloween Pudding Cups

Halloween Pudding Cups are perfect for Halloween parties 🙂 Pumpkin pudding and whipped cream filling are layered and topped with crushed Oreo, pumpkin truffles, and Milano “headstone” cookies!

Course Dessert

Cuisine American

Keyword Halloween, Pudding

Prep Time 1 hour hour 45 minutes minutes

Resting Time 4 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 5 cups

Equipment

• 1 small cookie sheet
• 1 cooking pot
• Plastic wrap
• 1 pair of disposable gloves optional
• Some Toothpicks
• 1 Large bowl More than one will be helpful but optional
• 1 Whisk
• 1 Hand mixer/stand mixer
• 5 glass cups 8oz. each
• 1 Piping bag If you create your own black icing

Ingredients

For the pumpkin truffles

• ½ cup Pumpkin Puree 113g
• ¾ cup Sweetened Condensed Milk 240g
• 2 teaspoons Unsalted Butter 10g
• 2½ tablespoons Almond Flour Sifted, 15g
• ¼ cup White Chocolate Chips 40g
• Coconut oil or butter for greasing
• About 3 tablespoons Granulated Sugar for sprinkling
• 18 Pumpkin Seeds or as needed

For the Pumpkin Pudding

• 1 package 3.4oz. Instant Vanilla Pudding Mix
• ½ can Pumpkin Puree
• 1½ cups Whole Milk
• ⅛ cup Brown Sugar packed
• 1 teaspoon Pumpkin Pie Spice Mix

For the whipped cream filling

• 2 ounces Cream Cheese
• ½ cup Heavy Whipping Cream
• ½ cup Powdered Sugar
• ½ teaspoon Vanilla Extract

For the decoration

• 4-5 Oreo Cookies crushed
• 1-5 Milano Cookies
• Some Green Sprinkles
• Some Black Icing Store-bought or homemade (click here for the recipe)

Instructions

For the Pumpkin Truffle

• Grease a small cookie sheet with coconut oil or butter and set it aside.
• Mix sweetened condensed milk, unsalted butter, almond flour, and pumpkin puree in a pot and cook over low heat. Keep mixing to avoid burning until the mixture gets thickened to a paste (for about 15 minutes).
• Add white chocolate chips and mix until well combined.
• Take the mixture off the heat and place it on the greased cookie sheet. Flatten the mixture evenly.
• Cover the mixture with a sheet of plastic wrap and chill in the refrigerator for 3 hours.
• Wear disposable gloves or grease your hands with coconut oil or butter. Divide the mixture evenly (I divided it into 18 portions) and roll each portion into a ball.
• Using a toothpick, add lines to each ball then coat them with granulated sugar.
• Stick a pumpkin seed in the top to make it look like a stem and done.

For the Pumpkin Pudding

• In a large bowl, whisk together pudding mix, pumpkin puree, milk, brown sugar, and pumpkin pie spice and mix well. Refrigerate until the pudding is set, about 1 hour.
• While the pumpkin pudding layer is chilled, prepare the whipped cream layer.

For the Whipped Cream Filling

• Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.
• In the chilled bowl, beat the cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add the powdered sugar and vanilla extract and mix well.
• Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
• Continue to add the remaining heavy whipping cream and beat on medium-high speed until stiff peaks form.

For the Decoration

• Fill ⅓ of 8oz. glass cups with the pumpkin pudding then fill another ⅓ of the cups with whipped cream filling. Top another ⅓ with the rest of the pumpkin pudding.
• Place crushed Oreo cookies on top of the pudding to make it look like dirt.
• Draw “RIP” or any other messages you like on Milano cookies with black icing and stub them into the pudding to make them look like gravestones. If you made your own black icing, place the icing in a piping bag and snip off a tiny corner (about ⅛ inch diameter) before drawing. 
• Place the pumpkin truffle on each pudding cup and sprinkle green sprinkles around it and done!

The post Halloween Pudding Cups appeared first on Simply A Homebody.