ステーキ（赤ワインソースのポークステーキ）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 25minutes
焦がしキャラメルプリン｜やさいのひチャンネル Yasainohi Channelさんのレシピ書き起こし
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Ingredients
- egg : 4個
- 牛乳 : 480cc
- (A) Sugar : 60g
- (B) Sugar : 65g
- 水 : 大さじ1
- お湯 : 50cc
- バニラペースト : 適量
Time required
60minutes
Procedure
-
1)
Make caramel
00:33
Put (A) in a pan with sugar, heat over medium heat, and add water.
When the color becomes dark, turn off the heat, add hot water and put in a container. -
2)
Heat the milk
02:04
Put milk and sugar (B) in the pan of 1 and heat over medium heat.
Mix to melt the caramel on the bottom of the pot.
Turn off the heat just before boiling and remove the rough heat. -
3)
Make pudding dough
02:41
Melt the eggs, add 2 little by little and mix.
Add vanilla paste and mix. -
4)
Finish
03:19
Put the container of 1 in a water bath and add while straining 3.
Bake in an oven preheated to 150 ° C for 40 minutes, cool and complete.
Point
-Vanilla essence may be used instead of vanilla paste.
・ Steaming pudding gives a smoother texture.
・ When making caramel, do not mix until the color changes.
・ Adjust the amount of sugar to your liking.
・ It is also recommended to use soy milk instead of milk.
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