プリン（ゼラチン入りプリン）｜ゆう スイーツ研究家さんのレシピ書き起こし

Put sugar (for caramel) and 1 tablespoon of water (for caramel) in a pan.
Remaining water (for caramel) 2 tablespoons should be hot water.
Bring the pot to a boil over high heat and reduce to medium heat.
Add water when the color changes.
Tilt the pan and cool to 60-70 degrees.

Add gelatin to a bowl of water and mix.

Put 1 caramel in a bowl.
Chill in refrigerator.

Pour the milk into the pan used in step 1.
Heat the milk until just before boiling.
Crack the eggs into a bowl and add the sugar.
Add the gelatin from Step 2 to the warmed milk and heat until just before boiling.
Add the warm milk and gelatin little by little to the bowl of the egg and sugar mixture.

Pour the batter from step 4 into the bowl from step 3 while rubbing it with a colander.
Remove the foam on the surface of the dough.
Cool in ice water and then chill in the refrigerator.

5のボウルから生地をはずす。
5のボウルにお皿をかぶせひっくり返して完成。