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60minutes
Put (A) in a pan and heat over medium heat until just before boiling.
Put whole eggs and yolks in a bowl and thaw.
Add the granulated sugar of (B) and mix.
Add 1 to 2 little by little, mix and strain.
Pour in cold water and lower the temperature to about 50 ° C.
耐熱容器にプリン液を入れ、大きめの容器に並べる。
大きめの容器に、60～70℃のお湯を8分目程まで注ぐ。
それぞれの容器に、アルミホイルで蓋をする。
130℃に予熱をしたオーブンで、50分焼く。
粗熱を取ってお湯からあげ、冷蔵庫で冷やす。
鍋を弱火にかけ、（C）のグラニュー糖を少しずつ入れて溶かす。
（B）の生クリームを、電子レンジで加熱をする。
鍋に少しずつ加えてグラニュー糖と馴染ませ、軽く煮詰める。
キャラメルソースを濾し、熱を冷ます。
冷やしたプリンの上に加えたら、完成。
・ When heating milk in a pan, adding a small amount of granulated sugar makes it difficult for the film to form.
・ Cool the baked pudding in the refrigerator for a day.
・ Heat the cream used for caramel until it is lightly steamed.
・ Be careful not to overcook the caramel sauce.
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 10minutes
cook kafemaru Time required : 25minutes
奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】 Time required : 20minutes
Who horse [cooking expert] Time required : 45minutes
Cooking Time required : 15minutes
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 45minutes
Shinpei Kurihara "Feast Channel" Time required : 20minutes
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