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Pudding｜Saki plus's recipe transcription

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Saki plus [Making pastry chef sweets]

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Ingredients

(A) Granulated sugar : 50g
(A)水 : 大さじ1
Non-stick water : 小さじ1
全卵 : 1個
卵黄 : 2個
グラニュー糖 : 60g
牛乳 : 260g
生クリーム : 110g
バニラビーンズ : 1/6本
(B)生クリーム : 50g
(B)グラニュー糖 : 4g

Time required

60minutes

Procedure

1) Make caramel 00:30
Put (A) in a pan and heat over low heat.
After caramelizing, turn off the heat, add 1 teaspoon of water and mix.
Pour into a heat-resistant glass.
2) Make pudding liquid 02:04
Put a small amount of milk, cream, vanilla beans and granulated sugar in a pan and heat over medium heat.
When it boils, remove it from the heat.
Put whole eggs and yolks in a bowl and break them apart.
Add the remaining granulated sugar and mix.
Add warm milk and fresh cream little by little and mix.
Strain and bring the wrap into close contact with the surface.
Transfer the pudding liquid to a measuring cup and pour it into a heat-resistant glass.
3) Steam in the oven 07:14
Arrange the glasses on the bat and pour plenty of hot water at about 80 degrees.
Cover the surface with aluminum foil, bake in an oven preheated to 140 degrees for 45 minutes, and cool in the refrigerator.
4) 仕上げる 08:50
(B)を6分立てにし、プリンの上にのせて完成。

Point

・ 140g heat-resistant glass, recipe for 5 pieces.
・ Cream is 35% milk fat.
-Vanilla beans can be replaced with vanilla paste.
・ Prepare hot water for a water bath.
・ Preheat the oven to 140 degrees.
・ Do not stir the caramel until the heat is turned off.
・ Adjust the caramel to your liking.
・ For vanilla beans, remove the seeds and add them together with the pods.
・ Put the wrap on the surface of the pudding liquid and remove the bubbles.
・ When transferring the pudding liquid to the measuring cup, open the wrap in one place and pour it so that bubbles on the surface adhere to the wrap and do not mix.
・ Shake the heat-resistant glass, and if the pudding liquid has solidified to the center, bake it.
・ The cream that is whipped for 6 minutes uses the rest of the pudding liquid.