生クリームかぼちゃプリン｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Put sugar and water in a frying pan, wait for a while until the water is all over the sugar, and heat on medium heat until the color changes. When the color changes, reduce the heat to low and heat while turning the frying pan. When it turns dark brown, turn off the heat, add hot water while covering it with a lid, and turn the frying pan so that the hot water blends in. Leave it until the popping sound subsides. When the sound has subsided, put it in a pudding container and remove the rough heat.

Cut the pumpkin to a suitable size, remove the skin, put it in a bowl, wrap it, and heat it in a 600W microwave oven for 3-4 minutes. If you stick a bamboo skewer and it is cooked until it passes through, crush the pumpkin and remove the heat.

Break the egg into another bowl, mix well with a whisk, add milk, cream and sugar and mix well.

2に3をお玉一杯分加えてよく混ぜたら、今度は3のボウルに2を全て移し入れて、よく混ぜ合わせる。

生地を濾して再度よく混ぜたら、プリン容器に入れ、ひとつずつアルミホイルで蓋をする。

Put water in a frying pan to a height of 1.5 to 2 cm and bring to a boil. Turn off the heat, stack 5 sheets of kitchen paper on top of each other, spread them on a frying pan, line up the puddings, cover and steam on low heat for 10 minutes.

火を止め、熱の入り具合を確認する。再度アルミの蓋をかぶせ、フライパンの蓋をしたら火をつけ再沸騰させる。沸騰したら火を止め、そのまま10分余熱で蒸らす。取り出し、アルミの蓋を外してキッチンペーパーをかぶせたら粗熱を取り、その後ラップをして冷蔵庫で半日～1日冷やす。

Put the cream in a bowl and whisk with a hand mixer while soaking in ice water. Whisk until soft and slightly weighted, place on chilled pudding and top with pumpkin seeds to complete.