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Raw caramel pudding | Coris Cooking Channel's recipe transcription

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Ingredients

Granulated sugar : 28g
Pure cream (35% fat) : 40g
milk : 230g
Pure cream (35% fat) : 100g
egg yolk : 4 pieces (medium size)
egg : 1 piece (medium size)
Granulated sugar : 50g

Time required

70minutes

Procedure

1) Make caramel paste 00:20
Put granulated sugar in a hand pan and heat over low heat.
When it turns caramel, turn off the heat, add fresh cream and mix, then heat again on low heat and mix.
2) Make caramel milk and add fresh cream 01:39
Put the caramel paste in a hand pan, add milk little by little and mix with a whipper.
When the caramel milk is made, add fresh cream and mix.
3) Mix egg yolk and granulated sugar 02:35
Put egg yolk in a bowl and lightly melt with a whipper.
Add granulated sugar and mix.
4) Heat on medium heat 03:20
Heat 2 over medium heat to 70 ° C while mixing with a rubber spatula.
5) Finish the pudding liquid 03:32
Add 4 to 3 in 3 portions and mix well with a whipper each time.
6) Pour into a cup 04:05
Strain to scoop out bubbles on the surface.
Pour it into a cup, line it up on the top plate, and pour hot water at 80 ° C into the top plate.
7) bake in an oven 05:10
Bake in an oven at 140 ° C for about 20-40 minutes.
8) Refrigerate 05:39
If the surface of the pudding is elastic, it is a guide for baking.
Transfer to a vat, cool at room temperature, cover with plastic wrap, and cool well in the refrigerator.

Point

・ When sugar is added to the yolk, the yolk becomes dry in a short time and tends to become lumpy. Once it becomes lumpy, it will not dissolve even if you add milk, so add sugar to the egg yolk as much as possible just before the milk warms up.
・ Mix egg yolk and milk carefully so that they mix well.
・ The baking time varies greatly depending on the temperature of the pudding liquid, the temperature of the water bath, and the number of times the oven door is opened and closed in the middle. Fill the oven with steam and bake to the standard. If the surface is burnt, cover it with aluminum foil and bake it.
・ If the surface of the baked pudding is soft, the inside is not burnt. Even if the surface looks burnt at first glance, the inside is burnt, so the center is dented when cooled, and the finish is loose when scooped with a spoon.