Kuma's limit cafeteria Time required : 15minutes
プリン(蒸しプリン)|ゆう スイーツ研究家さんのレシピ書き起こし
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Ingredients
- Egg (medium size) : Three
- 砂糖 : 80g
- 牛乳 : 500ml
- (A)砂糖 : 100g
- (A)水 : 大さじ2
- お湯 : 大さじ2
Time required
90minutes
Procedure
-
1)
カラメルを作る
01:27
Add (A) to a frying pan and heat over high heat.
Once it starts to boil, shake the pan to dissolve the sugar.
Once the sugar has dissolved, reduce heat to medium and bring to a simmer.
When it starts to smoke and change color, add hot water and turn off the heat.
Place the pan on top of a damp cloth and allow the caramel to cool.
Transfer the cooled caramel to a heat-resistant container. -
2)
プリン生地を作る
03:51
Add milk to frying pan #1.
Crack the eggs into a bowl and add the sugar.
Mix with a whisk in a cutting motion.
Heat the milk in a frying pan while stirring with a spatula.
Once the milk has boiled, turn off the heat and add the milk while mixing the egg mixture. -
3)
プリン生地を濾す
05:50
Place a sieve on top of the heat-resistant container (1) and pour (2) into it while straining.
Skim off any foam on the surface with a spoon. -
4)
フライパンで蒸す
06:32
3の上からアルミホイルをかぶせる。
フライパンにお湯(分量外)を沸騰させ、弱火にする。
フライパンの底にキッチンペーパーを敷き、その上に3をのせる。
フライパンに蓋を少しずらしてのせ、20分~40分ほど蒸す。
アルミホイルを外し、火を止める。
フライパンの蓋をして、20分ほど蒸す。 -
5)
仕上げる
07:50
4の蓋を外し、取り出して粗熱を取る。
粗熱が取れたら、冷やして完成。
Point
・The time it takes to cool the pudding is not included in the total time.
・In the video, a 15cm heat-resistant container is used, but you can also use a cake mold with a solid bottom.
- Caramel should be made over medium to high heat.
-While the caramel is simmering, have a damp cloth and hot water ready next to the frying pan.
- When mixing the egg mixture, mix in a cutting motion to avoid incorporating air, which can cause the mixture to separate.
- When steaming the pudding, fill the heat-resistant container with hot water until it is halfway up to the height of the pudding batter.
・In the video, the pudding is steamed for a total of 40 minutes, but check it after 20 minutes and steam it until the pudding liquid starts to ripple slightly.
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