パウンドケーキ（米のチョコレートパウンドケーキ）｜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
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
Creme Brulee | MINOSUKE SWEETS's recipe transcription
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Ingredients
- Fresh cream : 200ml
- milk : 100ml
- egg yolk : Three
- Casonade : 30g
- cinnamon : a little
- Vanilla beans : 6cm
Time required
60minutes
Procedure
-
1)
Get ready for vanilla beans
00:23
Cut open the pods of vanilla beans.
Scrape the seeds with the back of the knife. -
2)
Make brulee liquid
01:17
Put milk, cream and vanilla pods in a pan and boil, then turn off the heat.
Mix egg yolk with vanilla seeds, cinnamon and casonade and add in 2 portions.
Mix well. -
3)
Pour into a bowl
02:20
Strain the Brulee liquid with a tea strainer and pour it into a bowl.
Bake in an oven at 150 ° C for about 35 minutes until hardened.
Refrigerate overnight and let rest. -
4)
Put the casonade on it and bake it with a burner.
04:08
Place the casonade on the surface of the solidified brulee and cover the surface.
While rotating, burn the entire surface with a burner.
Point
・ Vanilla beans can be replaced with vanilla essence. However, it is definitely better to use vanilla beans.
・ By adding cinnamon to the hidden taste, the depth of the taste increases. It is recommended because it has a luxurious taste.
・ By straining the brulee liquid before putting it in the container, a smooth and palatable finish can be obtained.
・ Be careful not to get burned when burning with a burner.
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