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プリン（カスタードプリン）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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材料

(A) Milk : 250ml
(A) fresh cream : 100ml
(A) Granulated sugar : 40g
(A) salt : ひとつまみ
(A) Vanilla beans : 1/6本
卵 : 1個
卵黄 : 2個
グラニュー糖(カラメルソース用) : 40g
水 : 大さじ1
お湯 : 大さじ1.5

所要時間

60分

手順

1) make caramel sauce 01:56
Add granulated sugar (for caramel sauce) and water to a frying pan.
When the granulated sugar is soaked with water, heat it over medium heat until it changes color.
Heat the frying pan until it turns light yellow.
Heat the frying pan over low heat until it turns a caramel color.
Turn off the heat, and when the caramel color becomes darker due to preheating, add hot water and cover with a lid.
Rotate the pan with the lid on.
When the boiling subsides, put it in the pudding cup.
2) Prepare the pudding dough 04:15
Cut the vanilla bean in half and remove the inside.
Put (A) in a pot and heat until just before boiling while stirring.
3) make pudding dough 06:34
Put eggs and yolks in a bowl and mix.
Add 2 while mixing eggs.
Mix well.
Strain the batter with a tea strainer into a container with a spout.
Mix lightly and pour into 1.
Cover with aluminum foil.
4) 湯煎焼きする 08:40
Place 3 sheets of kitchen paper on a heat-resistant tray.
Arrange 3 and pour hot water (not listed) at 80 degrees.
Place on a baking sheet and bake in an oven preheated to 130 degrees for 40 minutes.
Take it out and remove the aluminum foil.
Cover with kitchen paper to remove rough heat.
Wrap and chill in the refrigerator for a day to complete.

Point

・Use three 200ml pudding cups.
・Fresh cream uses 35% animal milk fat.
・Use L size eggs. Bring to room temperature before use.
・Vanilla beans can be replaced with vanilla oil (5 drops) and vanilla bean paste (1/4 teaspoon). Vanilla essence can't be used as a substitute because it tends to lose its scent when heated.
・You can substitute white sugar for the granulated sugar in the caramel sauce.
・ Heat the caramel sauce without touching it until the color changes.