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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

グラニュー糖 : 50g
水 : 45g
卵 : 6個
(A) Milk : 300g
(A) Granulated sugar (for pudding solution) : 100g
(A) Vanilla beans : 1/2本

Time required

90minutes

Procedure

1) make caramel 00:28
Heat a pan over high heat and add half the granulated sugar.
Rotate the pan to dissolve evenly.
Add the rest of the granulated sugar in several portions and dissolve in the same way.
When it becomes a caramel color, turn off the heat and add water little by little.
Heat while mixing.
Boil until sticky.
Pour into a heat resistant cup.
Refrigerate until firm.
2) make pudding 04:38
Put (A) in a heat-resistant bowl.
Heat in a 600w microwave until boiling.
Crack the eggs into a bowl and beat.
Add warmed (A) to the egg and mix well.
Strain through a colander.
Preheat the oven to 160 degrees.
3) boil in hot water 07:05
Put 1 on the bat.
Pour 2 into 1 and cover with aluminum foil.
Pour hot water (not listed) in a tray and bake at 150°C for 60-65 minutes.
Remove and chill in the refrigerator for at least 2 hours.
Finished on a plate.

Point

・If you want the bitterness of caramel, burn it until it becomes a dark color.
・Harden the caramel so that it does not stick to your hands.
・Use a pudding cup that can be boiled in hot water.
・Vanilla beans can be substituted with vanilla essence.
Use the vanilla beans after removing the seeds.
・By thoroughly mixing the pudding liquid, the finish will be beautiful.
・Mix the pudding liquid quickly while it is warm, and bake it while it is still warm for a smooth finish.