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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
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Prep Time 1 hour 45 minutes
Cook Time 7 minutes
Resting Time 2 hours 15 minutes
Course Dessert
Cuisine Japanese
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
Keyword Pudding, Purin