No oven required! Pound type [rich custard pudding]
A little special custard pudding that you can cut into your favorite thickness and eat.
Although it is milky and rich, it is not too heavy, and it is a taste that makes you want to eat a piece.
It is also nice that you can easily make it with a frying pan without using any special ingredients.
You can enjoy a luxurious feeling like a wagon dessert at home.
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We are sending out COSPA snacks to fill without waste 🍮
I value "I can make this" and "This is delicious enough."
@ mitsuki.recipe ← Check out my other recipes ✨
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↓ ↓ ↓
👛 material cost: about 270 yen
⏱ time: 15 minutes (excluding heating and cooling time)
【 Ingredients 】 For 6 to 8 people
Whole eggs... 5
Egg yolk... 1 piece
Sugar... 100 g
Milk... 350 g
Vanilla extract (Vanilla paste)
< Caramel >
Sugar... 25 g
water... tablespoon 1
Hot water... tablespoon 1
[How to make]
Put sugar and water in a pot and heat over high heat.
② Heat until it becomes a dark amber color and a little smoke rises. Turn off the fire and add boiling water. (Be careful not to get burned as it splashes)
③ Pour the caramel into the pound mold while it is hot and wait until it hardens. It hardens at room temperature. It is OK not to spread over the entire surface
Put the milk in a caramel pot and warm it until the skin of the pot is smooth and small bubbles are visible.
5 whole eggs, 1 egg yolk and sugar, mix gently without whisking.
⑥ Add warm milk and mix with a whisk. Add vanilla essence (if available).
⑦ Strain with a strainer.
Put pudding liquid in a pound mold with caramel and cover with wrap (aluminum foil).
9. Prepare boiling water in a pot or frying pan. The amount of water is high enough to soak more than 80% of the pudding liquid.
Turn off the heat, put a cloth on the bottom, and put a pound mold.
Turn on the heat again, keep small bubbles on the side of the pot (about 80 to 90 degrees), cover and heat on very low heat for 20 minutes to keep warm.
Turn off the heat and leave for 10 minutes with the lid on.
If it is not heated enough, heat it while watching the situation. Take the rough heat and cool it in the refrigerator for at least half a day.
[How to pull out]
1 Trace the edge of the mold with a knife and peel off the pudding.
Insert a knife into one or two places on the two ends and spread the caramel to improve mold separation.
3 Cover the plate, turn the top and bottom, and remove the mold.
[Tips]
✓ Replacing 20% of milk with fresh cream makes it even richer
✓ Excess egg whites can be stored frozen. You can also pudding with only egg whites
✓ Please use the type that does not leak water
✓ Caramel does not need to spread over the entire surface of the mold. It spreads while chilling and resting
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[Today's home]
After shooting, it's time for a snack at my house.
My daughter who wants to eat pudding as a snack has a reflector board,
He devoted himself to helping me, such as going to get a spoon.
I'll cut it thick for you.
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パウンド型で濃厚カスタードプリンを作るコツとして、カラメルを型の全面に広げる必要はなく、冷やしているうちに程よく広がるので気軽にOKです。牛乳の一部を生クリームに変えるとさらにコクが増し、リ ッチな味わいになります。卵白は余りがちですが冷凍保存も可能で、次回は卵白だけで作るプリンに挑戦するのもおすすめです。 作り方では、カラメルを焦がしすぎないことや火傷に注意しつつ熱湯を加えることが大切です。また、プリン液は泡を立てすぎないようにやさしく混ぜることでなめらかな食感に。型から抜く時はナイフで周囲をなぞるときれいに外せます。 自宅で簡単にレストランのワゴンデザートのような贅沢感を味わいたい方に最適。家族みんなが喜んでくれて、手作りおやつにぴったりのレシピです。カスタードクリームが余った時の活用法や、蒸し器がなくてもフライパンで気軽に作れる点も嬉しいポイント。このレシピで手軽に濃厚プリンを楽しんでくださいね。
