焼き物（柿のバターシュガー焼き）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 10minutes
Cream cheese pudding ｜ Reichannel cooking's recipe transcription
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Ingredients
- Sugar (for caramel sauce) : 40g
- Water (for caramel sauce) : 4 tsp
- Pancake mix : 20g
- sugar : 100g
- egg yolk : Three
- milk : 200ml
- Fresh cream : 260ml
- Cream cheese : 200g
- gelatin : 10g
Time required
15minutes
Procedure
-
1)
Make caramel sauce
00:00
Put sugar and 2 teaspoons of water in a heat-resistant bowl, heat in a 600w range for 2 minutes 30 seconds to 40 seconds, cover with aluminum foil, add 2 teaspoons of water, mix well, pour into a pound cake and cool in the refrigerator for about 20 minutes.
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2)
Make custard cream
01:30
Put egg yolk and milk in a container and mix well, put hot cake mix and sugar in a bowl, mix lightly, mix egg liquid little by little, heat in a microwave for 2 minutes at 600w, and warm for an additional 20 seconds while watching the situation. ..
-
3)
Heat the cream and gelatin
04:15
Put fresh cream and gelatin in another container, mix and heat in a microwave oven at 600w for 1 minute to dissolve the gelatin.
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4)
Add fresh cream to custard cream
05:17
Mix 3 fresh cream little by little with 2 custard cream.
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5)
Mix cream cheese and pour into a mold
06:01
After mixing everything, add the softened cream cheese, mix well, and slowly pour into the mold.
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6)
Refrigerate
07:14
Wrap it and chill it in the refrigerator for 8 hours.
Point
・ The process is not so easy, but you can make a very delicious rich Italian pudding.
・ Keep cream cheese soft at room temperature.
・ Be careful not to get burned because the caramel will scatter in step 1.
・ The custard cream in step 2 should be hardened to some extent.
・ Cool overnight in the refrigerator if possible.
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