Milk and Pumpkin Purin!

Hola! Today I'll be sharing a very easy recipe that can be flavored up in a bunch of different ways!

I randomly got a bag of super cute pudding/jelly cups at Daiso a while ago because I love the texture of japanese pudding, and wanted to try and make a batch sometime. If you've tried it and/or watched something like the GIGA PURIN video, you know they are this super jiggly thing between custard and jelly, which makes them almost like flan, and flan is pretty great. And if you haven't watched the video, you are in for a treat.

I wanted to avoid water baths since the cups are plastic and would melt in the oven, so I just went ahead and used the recipe on the back of the cups, with some slight modifications and an extra layer with pumpkin purée, because autumn is here and I love tiny pumpkins. But you can go ahead and skip the pumpkin layer altogether, or substitute with a layer of caramel, fruit jelly, coffee jelly or whichever flavorful combination you can think of! You can also, obviously, use any containers you have at hand and not specifically the Daiso plastic cups; glass cups, plastic jelly cups and ramekins will do just fine.

It was fun to use these cups because when they are ready you just pinch the tiny hole in the back and they unmold magically onto the plate!

MILK & PUMPKIN PURIN

for 5 jelly cups

Tiny pumpkins are so cute!

INGREDIENTS

PUMPKIN LAYER

• (aprox) 1/4 cup tender pumpkin; peeled
• 1/4 cup milk
• 1/4 tsp brown sugar
• 1/2 tsp honey
• 1/4 tsp unflavored gelatin
• 1 tbsp water
• Pinch of salt

MILK PURIN

• 1 1/2 cups milk
• 1 1/2 tbsp sugar
• 1 1/2 tsp (one packet) unflavored gelatin
• 1/4 tsp vanilla extract
• Pinch of salt

DIRECTIONS

1. In small separate bowls, place the 1/4 tsp and the 1 1/2 tsp of unflavored gelatin and add 3 times their quantity in water. Let hydrate for at least 5 minutes.
2. Cut the pumpkin in pieces and add them to a pot of boiling water for 5 minutes. Remove from water and carefully peel the skin off and measure an aproximate 1/4 cup of pumpkin.
3. In a saucepan over low heat, add the pumpkin and crush it to form a purée. Add the milk, sugar, salt and honey. Mix well until you obtain a mushy purée and remove from heat.
4. Add the tbsp of water and the hydrated gelatin, mix well until combined. You should obtain about 1/4 of a cup of mixture.
5. If using ramekins, butter them well before adding the mixture. Scoop about a tbsp on to each cup and place in the fridge.
6. In a saucepan, warm up the milk for the purin and add sugar, salt and vanilla extract. Don't let the milk boil, just warm it up before it bubbles then remove from heat.
7. Add the unflavored gelatin and mix until dissolved.
8. Carefully pour the mixture on the cups, then return to the fridge to set for at least 3 hours.

Yes, I'm eating this one right now as I type. You should go ahead and make a batch too!

These came out super jiggly and not too sweet, perfect for the last days of warm weather or for any day really. You can top them with a bit of whipped cream or throw them inside your black tea or even top your ice cream with them. Have fun in the kitchen!

Here's my 'jiggle test' gif to say goodbye

Cheers!