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プリン（チーズプリン）｜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

Cream cheese (for the dough) : 180g
卵 : 3個
(A) Granulated sugar : 50g
(A)Water : 大さじ1
(B) Milk : 150ml
(B)Fresh cream : 150ml
(B) Granulated sugar : 60g
お湯 : 大さじ1と1/2
生クリーム : 50ml
クリームチーズ : 20g

Time required

20minutes

Procedure

1) make the sauce 02:15
Add (A) to a frying pan and heat over medium heat.
When it becomes a light caramel color, reduce the heat to low, and when it becomes dark, turn off the heat, add hot water, and cover with a lid.
Pour into a heat-resistant pudding cup and chill in the refrigerator.
2) Preparing the dough 05:07
Put (B) in a pot and heat over medium heat until just before boiling.
Remove rough fever.
3) make the dough 05:56
Put the cream cheese (for the dough) in a bowl and knead with a rubber spatula.
Add one egg and repeat the mixing.
Add 2 while stirring and mix well.
Filter the dough.
4) 冷やす 07:34
3を1に入れ、アルミホイルで蓋をする。
お鍋に水(分量外)を入れ、沸騰させる。
キッチンペーパーを敷き、プリンカップを並べて沸騰させる。
弱火にして蓋をし、12分間蒸す。
火を止めてアルミホイルを外し、固まり具合を確認し、再度沸騰させて蓋をして火を止め、余熱で仕上げる。
プリンカップを取り出し、アルミホイルを取る。
粗熱を取り、ラップをして冷蔵庫で1日冷やす。
5) チーズクリームを作る 10:55
ボウルにクリームチーズを準備し、ゴムベラで練る。
氷水(分量外)を張り、ボウルに生クリームを入れて角が立つまで泡立てる。
クリームチーズを加え、混ぜ合わせて冷蔵庫に入れておく。
6) 盛り付ける 12:06
4をプリンカップから外し、お皿に取り出す。
5をかけて完成。

Point

・Bring the cream cheese back to room temperature. (If it is hard when you use it, heat it in the microwave.)
・Use medium size eggs.
-You may use your favorite granulated sugar.
・If the cream has too high a milk fat content, it will separate easily, so choose one with an animal milk fat content of 35%.
・Use a 150ml heat-resistant pudding cup.
・For step 1, add granulated sugar and water in that order. Pour water over the granulated sugar, wait until the water permeates, then heat.
・In step 1, do not mix after heating. When it comes to a boil, rotate the frying pan to even out the color.
・Be careful when adding the hot water in step 1 as it may splash.
・After adding the hot water in step 1, cover the lid and swirl the frying pan to mix it in.
・Step 3 is to strain the dough to make it smooth. Use something with a fine mesh.
・If air bubbles form after filtering in step 3, remove them by covering with plastic wrap and peeling it off.
・For step 4, add water (not listed) until the pudding cup is half-submerged.
・Use about 2 to 3 sheets of kitchen paper.
- Finishing time with residual heat in step 4 is 10 minutes.
・You can add sugar etc. to your preference in step 5.