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Pudding | Haruan's recipe transcription

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Haruan

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Ingredients

gelatin : 4g
water : 2 tablespoons
Egg (yolk only) : 2 pieces
Granulated sugar : 30g
milk : 300ml
Fresh cream : 100ml
Granulated sugar (for caramel sauce) : 3 tbsp
Water (for caramel sauce) : 3 tbsp

Time required

40minutes

Procedure

1) Soothing gelatin 00:42
Put 4g of gelatin and 2 tablespoons of water in a small bowl and let the gelatin soak.
2) Mix egg yolk and granulated sugar 01:16
Eggs use only egg yolk. Mix granulated sugar and egg yolk well.
3) Add milk and fresh cream to 2) 02:01
Put milk and fresh cream in a heat-resistant container and heat in a 600w microwave oven for about 1 minute.
Add the warmed one to 2) and mix gently using a rubber spatula.
4) Mix gelatin 03:08
Warm the gelatin of 1) in a 600w microwave oven for 10 to 20 seconds. Add the melted gelatin to 3) little by little and mix.
5) Cool the pudding liquid 04:12
Strain the finished pudding liquid and put it in a bowl. Stir while cooling in a large bowl filled with ice water.
Pour the chilled pudding liquid into a bowl, wrap it gently, and chill it in the refrigerator.
6) Make caramel sauce 06:50
Put 3 tablespoons of granulated sugar and 1 tablespoon of water in a heat-resistant container (a mug is acceptable), and heat in a 600w microwave oven for 3 minutes without mixing. (No wrap)
Add 20 seconds of heating time until it turns amber.
When it turns amber, add 2 tablespoons of water over the tea strainer. Store at room temperature and place on pudding that has cooled and hardened to complete.

Point

・ A delicious pudding recipe that can be made without using an oven.
・ Because it is a pudding that is not cooked, use fresh eggs as much as possible.
・ Be sure to keep an eye on gelatin when heating it in the microwave. Overheating can cause an explosion-like phenomenon called "bumping".
・ Cool the whole pudding liquid evenly on ice water to prevent it from separating while it is cooled and hardened in the refrigerator.
・ Cool and harden the pudding in the refrigerator for 4 to 5 hours. Store the caramel sauce at room temperature.
(* The time required does not include the time to cool and harden the pudding in the refrigerator)