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Creme brulee | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

(A) Milk : 100ml
(A)生クリーム : 100ml
(A)グラニュー糖 : 大さじ3
卵黄 : 2個
バニラオイル : 3～5滴
(B)グラニュー糖 : 小さじ3

Time required

40minutes

Procedure

1) Warm and rub the dough 01:23
Put the ingredients of (A) in a small pan and heat over medium heat. Mix the whole to dissolve the granulated sugar and turn off the heat. Remove from heat, mix for another 5 minutes to remove heat, and mix in a separate container containing the beaten egg yolks. Add vanilla oil, mix further and rub with tea strainer. Pour into cocotte and cover with aluminum foil.
2) 蒸す 04:38
Put water in a frying pan and heat. When it boils, turn off the heat, spread out the kitchen paper, and line up the cocottes on top. Cover and steam on low heat for 10 minutes. Turn off the heat, check the dough for the dough, and leave it for 10 minutes. Check the lumpiness and take it out. Place on a net to remove heat, wrap and chill in the refrigerator for half a day.
3) キャラメリゼする 07:08
(B)のグラニュー糖をまぶし均一に広げ、バーナーであぶる。

Point

・ Creme brulee recipe that can be easily made with a frying pan.
-You may use vanilla essence instead of vanilla oil. It is recommended to use vanilla oil because the scent does not fly even when heated.
・ By warming the dough first, the steaming time can be shortened. It becomes difficult for soot to enter, and the texture of the tongue when eaten improves.
・ When mixing the dough, gently stroke the bottom of the pan with a spatula to prevent bubbles from forming.
・ When rubbing the dough, put it in a cup with a spout so that it can be easily poured into the mold later.
・ By rubbing the dough, the yolk membrane can be removed and the texture becomes smooth.
・ The amount of steamed water should be such that 1/3 of the cocotte is soaked.
・ If you add kitchen paper when steaming, the heat will be slowly transferred to the cocotte, and it will not get soaked and will have a smooth texture.
・ When checking the degree of solidification, tilt the container and check if the dough does not flow out. If it flows out, heat it for another 2 minutes and check it in the same way.
・ When removing the heat, cover it with kitchen paper to prevent the surface of the fabric from drying out.
・ When caramelizing, you may use a toaster if you do not have a gas burner.