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75minutes
Put granulated sugar and water in a pan and heat. When the color turns amber, add 1 tablespoon of hot water. Be careful not to get burned as it will scatter. Put it in a mold while it is hot and keep it in the refrigerator.
Put mascarpone cheese and granulated sugar in a bowl and mix well. Add eggs one by one, mix each time, and add vanilla oil (about 4 drops) to finish.
Put the cream and milk in a pan to warm it, turn off the heat when the edges are boiling, divide it into 2) about 3 times, and mix well.
Dissolve gelatin in water, heat it in the microwave for about 30 seconds, put it in 3) and mix quickly.
Strain the finished pudding liquid and put it in the mold that contained the caramel sauce.
Put hot water of about 40 to 50 ° C on the top plate, and put the mold covered with aluminum foil on it. Bake in an oven preheated at 140 ° C for 60 minutes. Take the rough heat and cool it in the refrigerator for several hours to complete.
・ If you don't have mascarpone cheese, you can use cottage cheese instead. (Mascarpone cheese has a lighter finish)
-This time, gelatin was used to make the finish harder, but it can also be made without gelatin.
・ When mixing boiled cream and milk into the pudding liquid, the eggs will be cooked if you add them all at once, so add them in 3 portions and mix.
・ Because the streets of fire differ slightly depending on the oven, be sure to check that the pudding liquid has solidified.
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