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Italian pudding | kei's recipe transcription

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kei

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Ingredients

egg : Four
Fresh cream : 120cc
milk : 120cc
Vanilla extract : 5 swings
Granulated sugar : 50g
(A) Granulated sugar : 60g
(A) Water : 30cc
(A) Hot water : 20cc

Time required

30minutes

Procedure

1) Make caramel sauce 00:22
First, make caramel sauce with the material of (A). Put granulated sugar and water in a frying pan and heat over medium heat. Burn without stirring. When some colors are added, mix them to make the colors uniform. When it becomes dark amber, add hot water and mix the whole lightly.
2) Pour the caramel sauce into the pudding container 01:15
Pour the caramel sauce into a pudding container and keep it in the refrigerator.
3) Make pudding liquid 01:24
Insert the egg and loosen it like cutting white meat. Mix the granulated sugar well and dissolve. Add milk and cream, sprinkle with vanilla extract and mix the whole.
4) Strain the pudding liquid 02:07
Prepare another bowl, stack two fine-grained colanders and strain the pudding liquid. Strain twice for a smooth texture.
5) Pour the pudding liquid into the container 02:39
Pour the pudding liquid into the container filled with caramel sauce. If you are worried about the formation of air bubbles, burn the surface with a burner.
6) Steam in a frying pan 03:04
Arrange the pudding containers in a frying pan and pour hot water just before boiling to about half of the container. Reduce heat to low, cover and steam for 12 minutes.
7) Check the film on the surface, cover and steam 03:34
After steaming for 12 minutes, check if a film is formed on the surface, turn off the heat, cover for 10 minutes, and steam.
8) Take the rough heat and cool it in the refrigerator 04:00
Take the rough heat and cool it in the refrigerator to complete.

Point

・ A recipe for a firm Italian pudding that uses 4 eggs.
・ Cooking time does not include the time to cool in the refrigerator.
・ Use fresh cream and strain twice to make a firm but moist pudding.
・ You can make it in 30 minutes with just a frying pan.
・ If you stir the caramel sauce, it will burn. Burn without stirring. When some colors are added, mix them to make the colors uniform. Be careful as the color will become darker at once when it is colored.
・ Be careful because the steamed container is hot.