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🍮Custard Pudding🍮 made by https://instagram.com/p/CT25YR2lNF6/ Pompompurin-pudding is so cute!🐶🍮😍 Check out the photos and video!😋🐩 Looks very delicious💗 https://cookingwithdog.com/recipe/easy-custard-pudding/ #custardpudding #pudding #recipe #カスタードプリン #プリン #レシピ
🍮Custard Pudding🍮 made by https://instagram.com/p/CNWqr8PlXyi/ The slightly bitter caramel sauce goes excellent with the smooth pudding.🍮😍 This is a great recipe to try on Sunday afternoon😋🐩💗 https://cookingwithdog.com/recipe/easy-custard-pudding/ #custardpudding #pudding #recipe #カスタードプリン #プリン #レシピ
🍮Custard Pudding🍮 made by https://instagram.com/p/CK2loBKJiTc/ Try our quick and easy dessert!🍮😍 The slightly bitter caramel sauce goes excellent with the smooth pudding.😋🐩💗 https://cookingwithdog.com/recipe/easy-custard-pudding/ #custardpudding #pudding #recipe #カスタードプリン #プリン #レシピ
Hi, everyone. :) Today we'll show you how to make a Japanese retro dessert : Showa-era style caramel custard pudding ( 昭和硬めプリン,Purin プリン).
Step back in time, a fluffy yellow custard pudding was coated with caramel sauce, top with whipped cream and red cherry. This purin (caramel custard pudding) was a popular dessert during Showa-era in Japan. But now it's back.
Showa style pudding is quite different from soft pudding, it has a smooth, firm, rich texture and deep egg custard flavor, the bittersweet caramel sauce is so balanced with the sweetness pudding and whipped cream. Of course it's perfect with a cup of tea or coffee.
In this recipe, we use more egg to make it more dense which includes the aroma and flavor of rum. It smells so good. Trust me, you will like it. Hope you like this old fashioned Japanese style purin. :-)
#stayhomewithme
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/f_RzW_i3LQI
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Showa Style Caramel Pudding Recipes
☞ Pudding cup is 140ml, can make 4 cups
Ingredients
✎ for the caramel
granulated sugar 50g
water 12g
hot water 25g
✎ for the pudding
egg 2
egg yolk 2
whole milk 165g
whipping cream 60g
granulated sugar 40g
rum 2g
*red cherries and whipped cream(Crème Chantilly) for garnish
Instructions
✎ Caramel:
1. Combine sugar and water in a heavy saucepan over medium-low heat without stirring until sugar has completely dissolved.
2. Bring to a boil. When the syrup begins to turn golden, reduce the heat to low, gently swirling the pan, continue to cook.
3. When syrup becomes honey color, remove from the heat and carefully add a pinch of salt and 25g hot water until incorporated. Be careful as this can spit.
4. Carefully pour caramel into glasses cups. Let cool and refrigerate for 10 minutes.
✎ Pudding:
1. In a medium bowl, add 2 eggs and 2 egg yolks, honey and sugar, whisk together until well combined. set aside.
2. In a small saucepan, pour milk, whipping cream and 40g sugar. heat it over medium-low heat, and gently stir until sugar is dissolved and temp reach 60ºC
3. Gradually pour warm milk and keep continue whisking until all ingredients are mixed well.
4. Add rum, stir well.
5. Strain pudding through fine-mesh strainer into bowl. And Set aside.
✎ Assemble
1. Pour the pudding mixture into the cups.
2. Place cups in a water bath, fill with boiling water halfway.
3. Preheat the oven on 120ºC, bake for 55~65 minutes, or until surface is set.
4. Let cool to room temperature and then refrigerate overnight.
5. Garnish with the whipped cream and put a red cherry on top. Enjoy.
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#CustardPudding
#JapaneseDessert
#eastrecipes
#StayHome and cook #WithMe #집에서함께해요 #cookwithme
．
份量：3個，杯子模直徑5cm, 做出來的布丁高3cm
．
材料
．
布丁材料：
雞蛋兩隻
牛奶200毫升
白砂糖40克
香草莢 （vanilla pod）1/4條（可略）
鹽1/8茶匙
．
焦糖材料：
白砂糖50克
水3湯匙
熱水15毫升（一湯匙）
．
做法
．
製作焦糖
．
在一個小鍋裏加入砂糖，然後加入大約三湯匙水，令砂糖剛剛被完全覆蓋。
開小火，全程不要攪拌鍋子，讓砂糖和水煮至沸騰。當糖水變淺啡色後，輕輕搖晃鍋子令受熱更平均。
準備關火，當所有糖水由透明變啡色後立即關火。
加入大約15毫升熱水，由於焦糖溫度很高，所以建議戴上手套和不要離鍋子太近。將焦糖倒入杯子裏。
．
製作布丁
．
在一個拌碗裏，打發好雞蛋，為了避免泡沫，蛋拂只需要前後打發雞蛋，不用離開碗底。
當蛋白和蛋黃完全打勻後，加入砂糖打至砂糖完全溶化，用刀從香草莢刮出香草籽，加入蛋液內。
加入鹽1/8茶匙。
在一個小鍋內，倒入牛奶，以小火煮至大約80多度。
（加熱牛奶比用凍牛奶，可令布丁的質感更軟滑）。
利用蛋拂攪拌蛋液，一邊攪拌一邊慢慢倒入牛奶。
蛋液過篩。
蛋液過篩後，平均分別倒入杯子內。
在一個鍋子裏，舖上一塊毛巾，倒入水，杯子蓋上錫紙後放入，火候控制至大約至80餘度，（即出現「魚眼水」的狀態，可用溫度計幫助。
如果火力太大，蛋的表面會不夠平均和出現氣泡。
在鑊中煮16-18分鐘，見到蛋液完全凝固便完成。
將布丁放在雪櫃四小時後脫模。
預備一把刀鋒較薄的刀子，輕輕鬆開蛋的表面，然後插向底，令空氣可以進入，在那空隙插入並將刀子轉一圈，便可倒出布甸。
#甜品食譜免焗 #custardpudding #雞蛋布丁 #法式燉蛋 #免烤箱 #焦糖布甸 #簡易甜品 #雞蛋食譜 #めプリン #簡單料理甜點 #CrèmeRenversèeauCaramel #Quesillo #pasticciotto
今日のおやつは「なめらかプリン」🍮
我が家のおやつ登場頻度ナンバーワンお菓子ですヽ(=´▽`=)ﾉ
☆レシピはこちら♪→https://komugiko-daisuki.com/?page_id=7208
・・・・・
☆Ingredients (Makes 6)
2 egg(L)
〇420g milk
〇60g condensed milk
〇20g sugar
〇A pinch of salt
〇8g rum
〇vanilla paste
●50g sugar
●30g water
40g hot water
・・・・・
☆材料(6個分)
卵(L寸) 2個
○牛乳 420g
○練乳 60g
○砂糖 20g
○塩 ひとつまみ
○ラム酒 8g
○バニラビーンズ 2㎝
●グラニュー糖 50g
●水 30g
お湯 40g
・・・・・
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☆普段はブログに作ったお菓子を載せています。
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☆Instagram
https://www.instagram.com/taira1103/
☆Twitter
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#プリン
#CremeCaramel
#CustardPudding
#FlanAuCaramel
#Vlog
#バイノーラル
#Binaural
#ASMR
#小麦粉だいすき
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#ILoveFlour
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