プリン（チョコレートプリン）｜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

Put the pot on the fire.
Add granulated sugar (for caramel), spread it on the bottom of a pot and place on high heat.
Swirl the pot and when bubbles appear, turn off the heat.
Preheat the pot and add water little by little.
Bring to a boil and adjust the consistency.
Pour into pudding cup.
Chill at room temperature or in the refrigerator.

Put bitter chocolate and fresh cream in a bowl.
Cover with plastic wrap and microwave at 600W for 1 minute.
Mix with a whisk and if any remains unmelted, heat for an additional 30 seconds.
Add 1 egg and granulated sugar (for pudding mixture) and mix.
Once combined, add the remaining eggs and mix.
Put the milk into a container, cover it with two layers of plastic wrap, and microwave at 600W for 3 minutes.
Add milk to the pudding mixture and mix.
Strain.

Place a paper towel on the surface of 2 and pour in 1 until it is about 80% full.
Cover with aluminum foil.
Place in a tray and pour in hot water (not included in the recipe).
Preheat the oven to 160°C, reduce the temperature to 150°C, and bake in a water bath for 25 to 30 minutes.

3を冷蔵庫で完全に冷たくなるまで1〜2時間冷やす。
器に盛って完成。