炒め物（豚こま肉としめじの炒め物）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
Custard Cream ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- milk : 300ml
- Vanilla beans (or vanilla oil) : 1/4
- Granulated sugar : 60g
- egg yolk : Three
- Cake flour : 15g
- Unsalted butter : 8g
Time required
15minutes
Procedure
-
1)
Mix egg yolk and half of granulated sugar
00:10
Add egg yolk and half of the weighed granulated sugar to a bowl. Mix with a whipper until it becomes whitish.
-
2)
Add cake flour
00:46
Add the cake flour and mix well.
-
3)
Mix milk, vanilla beans and granulated sugar
00:54
Put milk, vanilla beans and remaining granulated sugar in a pan and turn off the heat just before boiling. Add 1/2 amount to 2 and mix.
-
4)
Strain and mix with a strainer
01:24
While straining with a strainer, add to the pan with the remaining milk. Over medium heat, continue mixing with a whipper so as not to burn.
-
5)
Add butter
01:42
Turn off the heat, add butter and mix.
-
6)
Cool in the refrigerator at once
01:50
Pour it into a flat plate, spread it, wrap it, and cool it in the refrigerator at once.
Point
・ Before boiling the custard liquid, strain it with a strainer to prevent it from becoming lumpy.
・ By adhering the wrap, water droplets are prevented from adhering to the custard cream.
・ Even if you store it in the refrigerator after making it, it will hurt easily, so eat it during the day.
・ In the case of frozen storage, it can be stored for about 1 month.
・ When eating custard cream, it is recommended to thaw it naturally in the refrigerator the day before eating.
・ Use after softening with a whipper or rubber spatula.
・ You can put it on bread, put it in a roll cake, put cream puff, and so on.
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