冷やし中華（胡麻ダレ冷やし中華）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
カスタードプリン｜Chez Sucre砂糖の家さんのレシピ書き起こし
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Ingredients
- Granulated sugar (for caramel sauce) : 30g
- 水 : 20ml
- 全卵 : 300g(5個)
- グラニュー糖(プリン液用) : 100g
- 牛乳 : 500ml
- バニラビーンズ : 適量
Time required
100minutes
Procedure
-
1)
Make caramel sauce
00:10
Put granulated sugar in a pan to make caramel, and when it comes to a boil, add water.
Put the caramel sauce in a bowl and leave it for a while. -
2)
Make pudding liquid
00:47
Melt whole eggs and grind granulated sugar.
Put milk and vanilla beans in a pan, boil and combine with the beaten eggs. -
3)
Strain the pudding liquid
02:43
Strain the pudding liquid to remove the lye on the surface.
-
4)
プリンを蒸す
03:05
1のボウルに静かにプリン液を注ぎ、アルミホイルを被せる。
ボウルが入るくらいの鍋を準備し、プリン液が隠れるくらいの湯煎を入れ、140℃に余熱したオーブンで60分蒸し焼きにする。その後庫内で30分放置する。
Point
・ How to make a large custard pudding in a bowl.
・ When making caramel sauce, be careful not to burn it.
・ When mixing whole egg and granulated sugar, just let it blend in without whipping.
・ If left for 30 minutes, preheat and turn on the fire.
・ Let the baked product cool overnight.
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