[I lost 15 kg] Ingredients 4 creme brulee
recipe
🐟 material 🐟
· Pucchin pudding 2 pieces
・ Soy milk 50g
・ 2 egg yolks
○ Caramel sauce ○
・ Granulated sugar 4 large
・ Large water 2
· Surprise water small 1
It is convenient to save 🐟✌🏻
🐟 making 🐟
① 500W soy milk 1 minute
② In the meantime, add pudding and egg yolk and mix (OK if mixed)
③ Slowly put 1 in 2 and mix (do not rush too much)
④ Put in a heat-resistant container and microwave for 2 and a half minutes at 500W
⑤ If you shake it like water, please add 500W for 30 seconds 🐟
⑥ When the heat is removed, chill in the refrigerator for at least 3 hours
⑦ Put granulated sugar and water in a frying pan
Don't shake the frying pan at this time
When it turns brown, add water (just water) and shake the frying pan
Put it on top of cold 6
Finished ✨
🐟 COMPONENT 🐟
Calories: 572 kcal
Lipids: 23.1
Protein: 11.2
Sugar: 81.0
I don't eat half a day 🐟✊🏻
And...
Thank you for watching the video.
My honest feelings right now.
Actually, even before I was diagnosed with adjustment disorder, my physical condition was limited little by little.
Stories that could be updated every day stopped
I can't make videos that I used to make 3-4 times a week.
Every time I get a concerned DM.
It was really painful not being able to be honest.
"If I tell you the truth, it will break even more."
"You might make the other person take care of you."
When I think so, I can't tell anyone
He was playing his spirited self in the post.
At that time, he said, "I want you to smile."
They gave me these shark pajamas as a gift 🦈
For some reason, wearing this made me feel a little better.
I felt that I didn't have to hide that I was doing my best, and my heart became lighter.
Then, what I really want to express.
I increased the posts to tell honestly.
Then, the number of people who support my transmission as "fun" increased...
Before I knew it, I had recovered enough to meet someone again.
I couldn't decide whether to release this video or not.
But the fact that I am now in the same situation in this post is definitely thanks to everyone
I just wanted to say thank you and thank you.
And if there is someone who feels uncomfortable in their heart even a little now
Please give yourself the option to "rest."
Before it becomes irreparable.
Minasaba always supports me
Minasaba who gives me Tsukurepo
Really, really thank you.
「ブリュレを作りたいけど、バーナーがない…」って時に私が助かったのが“フライパン仕上げ”でした。表面を焦がす代わりに、フライパンで作った熱々のカラメルを上からかける方法だと、家にある道具だけでクレームブリュレっぽい満足感が出ます。 ■バーナーなしでも「それっぽく」見せるコツ ・カラメルは“濃いめの茶色”まで待つ：薄い色で止めると甘さが立ちやすいので、香ばしさが出る一歩手前まで我慢。 ・かける直前に作る：冷めると一気に固まりやすいので、ブリュレ本体をしっかり冷やしてから、カラメルを最後に作る流れがやりやすいです。 ・スプーンの背で広げる：とろっとしたうちに手早く広げると表面が均一になります。 ■フライパンでカラメルを失敗しにくくするポイント ・加熱中は混ぜない（ゆすらない）：砂糖が結晶化してジャリジャリになりやすいので、基本は触らずに見守ります。 ・火加減は中火〜弱め中火：強火だと一気に焦げて苦くなりやすいです。 ・「びっくり水」は少量でOK：入れると跳ねるので、フライパンから顔を離してサッと。ここでとろみが整って“かけられるカラメル”になります。 ■レンジ加熱の固さ調整（ここが一番大事） 機種差があるので、500Wで加熱したら一度取り出して揺らし、中心が“水みたいにシャバシャバ”なら30秒ずつ追加するのが安心でした。理想は、外側は固まっていて中央がぷるぷる揺れるくらい。冷やすとちゃんと締まります。 ■おすすめの器・保存 耐熱の小さめカップだと火の通りが均一で、すも入り（穴が空く感じ）もしにくかったです。冷蔵庫で3時間以上冷やしてからカラメルをかけると、温度差で表面がきれいに決まります。食べる分だけカラメルを作ると、翌日も食感が落ちにくいです。 バーナーなしでも「香ばしさ」と「とろける生地」が両方楽しめるので、家にフライパンとレンジ（Panasonicのレンジでも作れました）があればぜひ試してみてください。
