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Pudding | Emojoie Cuisine's recipe transcription

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Emojoie

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Ingredients

(A) Sugar : 30g
(A) Water : 2 tsp (10 ml)
water : 1 teaspoon (5 ml)
egg yolk : Three
Whole egg : Three
sugar : 60g
Vanilla extract or vanilla essence : 2 teaspoons or a few drops
milk : 350ml

Time required

70minutes

Procedure

1) Butter the bowl 00:32
Spread a thin layer of butter on the bowl.
2) Make caramel 00:49
Put (A) in a pan and heat over low heat. When it is colored to some extent, turn off the heat, and when the color changes deeply, add water to lower the temperature. After that, it is quickly poured into one vessel.
3) Bring the water in the pot to a boil 02:10
Put enough water in the pan to prevent 2 from sinking and bring to a boil.
4) Mix eggs, sugar and vanilla extract 02:32
Break the egg yolks and whole eggs that have been returned to room temperature into a bowl, add sugar and mix without whipping. Then add vanilla extract.
5) Warm the milk 03:36
Add milk to a pot different from the pot of 3 and heat it to about 80 ° C without boiling.
6) Mix 4 and 5 03:51
Add 5 little by little while mixing 4 with 5.
7) Steam 6 04:06
After straining 6 and pouring it into the bowl of 2, put it in 3 and cover it, and wait 40 minutes with the heat off. After that, if it is not solidified, turn on the heat to a temperature close to boiling, cover it, and wait for another 20 minutes.
8) Cool and take out to a plate 05:16
When it hardens, take out the container and let it cool. When it cools, wrap it and chill it in the refrigerator overnight. When taking out the cold pudding, warm it with hot water for 30 seconds to melt the butter, turn it over on a plate, and shake it back and forth and left and right to take it out.

Point

・ Amount of material for about 500 ml of pudding.
・ Please note that the bowl cannot be removed cleanly unless it is thoroughly coated with butter.
・ Consider the amount of hot water when taking out the pudding, and set the water level so that the hot water does not touch your fingers. If there is too much hot water, it will be difficult to put it in and take it out, so be careful.
・ When straining the pudding liquid into the bowl, remove too much foam with a spoon.
・ Eggs should be warm at room temperature, milk should be warmed to make pudding liquid, and then immediately put in a pan before cooling.
・ When putting the pudding liquid in a pot, put it in hot water immediately after boiling and cover it tightly.
・ Do not open the lid as the temperature of the hot water will drop for 40 minutes.
・ If you divide it into small bowls, you can make it in about 20 minutes of steaming time.