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プリン（紅茶プリン）｜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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Ingredients

(B) Milk : 300ml
(B) fresh cream : 100ml
(B) granulated sugar : 60g
egg : 2個
(A) Black tea leaves : 10g
(A) hot water : 大さじ3
(C) fresh cream : 100ml
(C) condensed milk : 大さじ1

Time required

30minutes

Procedure

1) brew tea 01:40
Put (A) in a bowl and mix lightly.
Leave to steam for about 5 minutes.
2) make the dough 02:07
Put (B) in a pot and heat until just before boiling while stirring over medium heat.
Turn off the heat, add 1 and mix, cover and steam for 5 minutes.
Strain the dough through a sieve.
Crack the eggs into another bowl and beat.
Add the dough while mixing the egg mixture and mix.
Strain through a colander and pour into a container with a spout.
3) put in a container 05:25
Put 2 in the container about 80%.
Cover each one with aluminum foil.
4) 蒸す 06:03
Put 3 into a pan and add water (not listed) until 3 is half submerged.
Remove 3 and bring to a boil.
Turn off the heat, put 3 sheets of kitchen paper on top of each other and let it sink into the bottom of the pan.
Add all 3 and bring to a boil again over low heat. Keep the mixture slightly boiling, cover with a lid and steam for 8 minutes.
If the dough does not flow out of the container, boil it again.
Turn off the heat, cover and steam for 10 minutes with preheat.
5) 冷やす 08:27
Remove 4 from the pan and cover with kitchen paper to remove rough heat.
Wrap each one in plastic wrap and chill in the refrigerator for a day.
6) 生クリームを作る 09:28
氷水(分量外)に当てたボウルに(C)を入れ、ハンドミキサーで泡立てる。
冷蔵庫で冷やす。
7) 仕上げる 10:13
Put 6 on 5 and complete.

Point

・The amount to use seven 100ml pudding containers is described.
・Uses L size eggs. If you use cold eggs, steaming time will be longer, so use eggs that have been returned to room temperature.
・If you boil (B) in step 2, a film will form and the flavor will change, so turn off the heat just before it boils.
・Taste at the end of step 2 and adjust the sweetness with granulated sugar.
・By warming the dough in step 2, the steaming time will be shortened and it will be difficult for the scum to enter.