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プリン（カラメルカスタードプリン）｜syun cookingさんのレシピ書き起こし

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syun cooking

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Ingredients

(A) Sugar : 20g
(A)水 : 小さじ1
水 : 小さじ1
牛乳 : 200ml
卵 : 1個
砂糖 : 30g
バニラエッセンス : 適量

Time required

30minutes

Procedure

1) make caramel sauce 00:02
Add (A) to a bowl and mix.
Heat in the microwave at 500W for 2 minutes.
Add water and mix quickly.
Place in a heat-resistant container.
Get rid of a rough fever.
2) make pudding liquid 01:14
Crack the eggs into a bowl and mix well.
Add sugar and mix until dissolved.
Pour in the milk and mix until smooth.
Add vanilla essence and mix.
3) heat up 03:00
Pour 2 into 1.
Pour hot water (not listed) into the inner pot of the rice cooker.
Place the heat-resistant container containing the caramel sauce and pudding liquid into the inner pot of the rice cooker.
Place in the rice cooker and heat for 20 minutes using normal rice cooker.
Leave warm for 30 minutes.
4) 仕上げる 04:17
Remove from rice cooker.
Remove from heat and chill in the refrigerator for 6 hours.
Peel off the edges of the pudding with a toothpick.
Serve on a plate and complete.

Point

・Recipe for caramel custard pudding made in a rice cooker.
・Can be made with 3 ingredients.
・Do not use fresh cream.
・Use your favorite heat-resistant container.
・Use medium size eggs.
・Adding vanilla essence gives it a nice aroma and an authentic finish.
-Time required to keep warm and cool down is not included in the required time.