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Pudding (pudding with caramel sauce) | Transcription of Yu Sweets Researcher's recipe

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Yu Sweets Researcher

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Ingredients

egg : 2 pieces
牛乳 : 200g
sugar : 30g
sugar (for caramel) : 50g
水(カラメル用) : 1 tablespoon
お湯 : 大さじ2

Time required

50minutes

Procedure

1) making caramel 01:37
Put sugar (for caramel) and water (for caramel) in a pan.
Heat the pan over high heat until it boils, then turn the heat down to medium.
Add water to the pot and mix.
Turn off the heat and cool to 60-70 degrees.
Put in a container and chill in the refrigerator.
2) make dough 03:46
1で使用した鍋に牛乳を入れ弱火にかける。
ボウルに卵を割り入れ混ぜる。
ボウルに砂糖を加え混ぜ合わせる。
ボウルに温めた牛乳を加え混ぜ合わせる。
3) 成形する 05:43
Rub the dough of 2 with a colander.
Add the dough to the container with the caramel from 1.
Remove the foam on the surface of the dough.
4) heat up 06:28
Boil water (not listed).
Line the inner pot of the rice cooker with kitchen paper and add hot water.
Put the container from 3 into the inner pot of the rice cooker.
Cook for 5 minutes in fast cooking mode.
Cover the container of 3 with plastic wrap.
Leave in save mode for 20-30 minutes.
Take out the container of 3 and cool it in the refrigerator.
5) finish 08:31
容器の内側と生地の間に爪楊枝を回し入れる。
お皿の上で容器を逆さまにしプリンを取り外して完成。

Point

・Be careful when making caramel, as the color will change immediately after the bubbles and smoke begin to appear.
・When putting caramel in a container, cool it to 60 to 70 degrees before putting it in or the container will crack.
・When mixing the eggs, cut the egg whites so that they do not foam, and the texture will be smooth.
・Add eggs, sugar, and warmed milk in that order, and when adding milk, add the eggs while stirring.
・Add vanilla oil or vanilla essence to the dough.
・The required time does not include the time to cool in the refrigerator.