肉じゃが（味噌肉じゃが）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 15minutes
Pudding | Transcription of recipe by HidaMari Cooking
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Ingredients
- (A) Water : 1 tablespoon
- (A)グラニュー糖 : 40g
- お湯 : 20ml
- (B)卵 : 1個
- (B)砂糖 : 20g
- (C)牛乳 : 100ml
- (C)生クリーム : 30ml
- バニラエッセンス : 少々
Time required
60minutes
Procedure
-
1)
Make caramel
00:07
Put (A) in a small pan and heat it.
When it gets colored, add hot water and shake to mix.
Put it in the cocotte. -
2)
Make pudding liquid
01:03
Put (B) in a bowl and mix until the sugar is no longer grainy.
Add (C) and mix.
Add vanilla essence and mix.
Strain twice with a tea strainer. -
3)
Steam
03:22
Pour 2 into the cocotte containing the caramel.
Cover with aluminum foil.
Place in a pan and pour hot water (outside the amount) to half the height of the cocotte.
Cover and steam over low heat for 7 minutes.
Turn off the heat and steam for 7 minutes with the lid on. -
4)
仕上げる
04:20
鍋から取り出して粗熱をとり、冷蔵庫で冷やす。
Point
・ The hot water in step 1 is used to stop the color of caramel.
・ When mixing (B) in step 2, do not whisk too much.
・ If you don't have vanilla essence, you can omit it.
・ Egg karaza can be removed by straining the pudding liquid twice in step 2.
・ Caramel can be delicious even if you put it in a cocotte, steam the pudding liquid without steaming it, cool it, and then sprinkle it from above.
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