プリンアラモード（スコッププリンアラモード）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

Place a pot over medium-high heat, add half of the granulated sugar (for caramel), and shake the pot.
Add the remaining granulated sugar (for caramel) and heat over medium heat.
When bubbles appear, turn off the heat and add water little by little.
Heat and boil for about 30 seconds.
While the caramel is hot, pour it into a heat-resistant gratin dish and let it harden at room temperature or in the refrigerator.

Add the fresh cream (for the pudding liquid) to the milk.
Cover with plastic wrap and heat in a 600W microwave for 2 minutes and 30 seconds.
Crack the eggs into a bowl and add the granulated sugar (for the pudding liquid).
Mix with a whisk.
Add the warmed cream (for the pudding liquid) and milk to the egg yolks and mix with a whisk.
Strain and pour into 1.

Place a heat-resistant gratin dish containing caramel and pudding liquid on a baking sheet.
Cover with aluminum foil.
Preheat the oven to 160 degrees, lower the temperature to 150 degrees, and bake for 70 minutes.
Remove from heat and chill in the refrigerator for 1 hour.

泡立てた生クリーム(デコレーション用)で3の表面を覆う。
バナナを輪切りにして飾る。
オレンジを房に切って飾る。
メロンを適当な大きさに切って飾る。
メロンの皮を切って飾る。
いちごのヘタを切って数等分に切って飾る。
りんごを薄切りにして飾る。
ブルーベリーとさくらんぼを飾って完成。