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ケーキ（プリンのアイスケーキ）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Yu Sweets Researcher

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Ingredients

vanilla ice cup : 2 pieces
卵 (Mサイズ) : 2個
(A) sugar : 10g
(B) sugar : 60g
水 : 大さじ3

Time required

50minutes

Procedure

1) making caramel 01:23
Add sugar and 1 tablespoon of water to a frying pan and heat over high heat.
Heat 2 tablespoons of water in a 500W microwave for 1 minute.
Heat over medium heat until smoke comes out, add warm water (hot water) and turn off the heat.
Place the frying pan on a wet cloth to cool.
Add to the bound mold and put in the refrigerator to cool.
2) プリン生地をつくる 03:38
Add eggs to the bowl and mix with a whipper.
(A), then mix in the vanilla ice cup.
3) プリンを成形する 04:26
Add 2 to the bound mold of 1 while rubbing.
Boil hot water (not listed) in a frying pan and turn the heat to low.
Add the kitchen paper folded in half to the hot water in the frying pan.
Place the bound mold on the kitchen paper.
Open the lid a little and make a gap and heat for 20 minutes.
Open the lid and turn off the heat to check the condition of the dough.
Cover and steam for 10 minutes.
Remove the bound mold from the frying pan.
Cool until the rough heat is removed.
Chill in the freezer.
Turn the pound mold upside down and take it out to complete.

Point

・Use 18cm x 9cm x 9cm for the bound type.
- Any type of sugar is acceptable.
・When making caramel, if you are used to it, change the heat from high to medium, and if you are new to it, change the heat from high to low.
・When mixing the eggs, cut the egg whites.
・Use melted vanilla ice cups.
・Before moving to step 3, add water to the frying pan (enough to cover 1/3 of the pound mold) and heat it.
・In step 3, the kitchen paper is put in the hot water so that the heat of the fire does not transfer directly.
・In step 3, point the dough with a toothpick after heating for 20 minutes.
・The required time does not include the time to cool in the refrigerator and freezer.
・If you take it out of the freezer and leave it at room temperature for about 10 minutes, it will be easier to remove from the bound mold.