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

Add granulated sugar (for caramel) and water to a frying pan.
Once the water has soaked into the granulated sugar, heat over medium heat until the edges change color.
Heat the frying pan over medium-low heat, rotating it.
Once the brown parts are mixed evenly, heat over low heat, rotating the frying pan, until it turns caramelized.
Turn off the heat, add hot water and cover.
Rotate the pan with the lid on.
When it stops boiling, pour it into a pudding cup.

Put (A) in a pot, mix lightly, and heat over medium heat.
Stir until the temperature is uniform, and turn off the heat when the circumference of the pot boils.
Add about 1 and 1/2 tablespoons of (A) heated in a pan to the container containing the vanilla paste, then mix in the pan.
Leave it for about 5 minutes and remove from heat.

Mix the eggs in a bowl.
Add 2 while mixing eggs and 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.

Put 3 in a pot and add about half the amount of water (not listed) to the container.
Remove 3 and turn off the heat after boiling.
Lay out 3 sheets of kitchen paper.
Arrange step 3 and bring to a boil, then cover and steam over low heat for 8 minutes.
Remove one piece of aluminum foil and tilt the container to check if the heat is passing through.
After boiling again, turn off the heat, cover and let stand for 10 minutes.
Remove one piece of aluminum foil and tilt the container to check if the heat is passing through.
Take out Step 3 and cover with kitchen paper to remove rough heat.
Cover with plastic wrap and chill in the refrigerator for a day.

(B)をボウルに入れ、氷水に当てながらハンドミキサーで角が立つまで泡立てる。
口金を入れた絞り袋に入れる。
使用するまで冷蔵庫に入れておく。

Insert a knife around the inside of the container from Step 4, place a plate on it, turn it over, and shake it up and down several times.
Pipe 5 on top of the pudding on a plate.
Sprinkle with color spray and add cherries to complete.