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Pudding | Transcription of recipe by HidaMari Cooking

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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.