カスタードプリンの作り方☆バニラビーンズたっぷり濃厚なめらか食感のカスタードプリンです♪上手に作るコツをご紹介します♪-How to make Custard Pudding-【料理研究家ゆかり】

カスタードプリンの作り方☆バニラビーンズたっぷり濃厚なめらか食感のカスタードプリンです♪上手に作るコツをご紹介します♪-How to make Custard Pudding-【料理研究家ゆかり】

Today I made custard pudding. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I would like to make custard pudding. I will be making a smooth, thick and delicious custard pudding. This time I will make a real custard pudding using vanilla bean pods. I will also show you how to make caramel without fail. The ingredients are easy to find and very simple to make. I hope you’ll have a great time. Please have a look at it. Easy recipes at home Let’s start with the ingredients for the pudding dough. Here are the ingredients. Milk, cream, eggs, egg yolks, granulated sugar, salt, vanilla beans, and pudding batter are made with these ingredients. First of all, I will use fresh cream, but this one will have 35% animal milk fat. And now the eggs, going to add two egg yolks to one whole egg. This gives it a very rich flavor. I will use size L whole eggs. And that’s the point of seasoning. This time I add a pinch of salt. This salt enhances the sweetness and gives it a delicious finish. And this time we will use vanilla bean pods. If you just want to enjoy the aroma, you can use vanilla oil. Vanilla essence is an alcohol, so the fragrance tends to leach out when heated. So I would suggest that you substitute something other than vanilla essence. Next, here are the ingredients for the caramel sauce. Here are the ingredients. It is made with granulated sugar, water, hot water, and these three ingredients. As for this granulated sugar, white sugar is ok. I will make it with these ingredients right away. Easy recipes at home I will start by making the caramel sauce. Put the granulated sugar in the pan. Try to put it in one place as much as possible like this. Then turn the water around over the eyes. Wait until the water has permeated the entire area. OK. Once it has penetrated in this way, put it on the fire. Heat is medium. Continue to heat until the color changes slightly. If you mix the contents at this point, the granulated sugar will crystallize and harden. So do not move it and heat it like this until it changes color. Now the color is changing a little. It looks like this. When the color changes a little from this surrounding area, the color is evened out by turning the pan like this. When the color turns a little light yellow like this, turn the heat down to low. And then heat until caramelized. Let it heat up, occasionally turning the pan like this. If you do this over medium heat, it will burn quite quickly, so I think you will have less chance of failure if you do it over low heat. Also, steam comes out very hot, so please keep the ventilation fan running. Turn the exhaust fan. When it reaches this nice caramel color, I turn off the heat. And I want to make it a little bit more caramelized. When it reaches a nice caramel color, I pour in hot water while covering it with the lid like this. Be careful not to burn yourself. Then close the lid and shake the pan a little bit. And wait once at this point until the fufu settles. It has settled down. Then I open the lid. Now the caramel is ready. Now I would like to put it into a container. Then please prepare the pudding container. I will put the caramel in this. I think it would be better if you use a spoon or something to put it in. This is ok. This time it is for 3 200 ml pudding cups, so I put it in 3 of them. I hope you can use this one as a guide. Easy recipes at home Next, I will make the pudding dough. First of all, vanilla beans. Slice this in half first. Be careful not to injure your hands. Cut in half vertically like this. Please skim off the contents of this. It looks like this. Take the contents like this. And this scraped off part is also used, so we move it. I’m going to use it right after this, so I can just leave it attached to the knife and put it directly into the pot. Just be careful not to hurt yourself when you do that. The vanilla bean is now ready to go. I will also use these pods, so don’t throw them away. Next, heat the milk and cream. First of all, milk is added here. And here is the cream. And then granulated sugar, a pinch of salt, and the vanilla bean goes in as well as the contents. If you use vanilla bean paste, I would say roughly 1/4 teaspoon. For vanilla oil, I would say about 5 drops. Both can be included at this time. Then I will put it on the fire. The reason for warming the milk and cream here is that if the dough is cold, it will take longer to bake. The more time it takes, the more likely it is to be soaked. So, I warm the dough once and bake it like this. Now I put it on the fire. The heat is low-medium. Continue to heat until just before boiling. While heating, stir occasionally like this to further dissolve the granulated sugar. Be careful not to whisk at this point. Also, if the vanilla bean is sticking, scoop it up with a ladle like this and mix it thoroughly once in this mixture, and it will break up nicely. Please be careful not to make lumps. OK. Turn off the heat just before the skin of the pot is fluffy. There are still a few lumps of vanilla bean, but I’ll strain it at the end, so if there are a few lumps, it’s ok. Then leave this one here until you are ready to use it. Next, mix in the eggs. This time I have one whole egg and two egg yolks, so we crack in the whole egg first. Then two yolks are added to the mixture. So, put out the unused egg whites into this container. I also have a simple recipe on my channel that uses only egg whites, so I’ll put that in the summary section. I hope you will make use of those recipes. Add egg yolks here. And the other one in the same way, put the egg whites here and the yolks only here. After cracking the eggs like this, mix well. OK. Eggs, too, but if the eggs are cold, they will be lukewarm even if you warmed the milk and other ingredients earlier, so be sure to bring the eggs to room temperature before using them. Now add the warmed milk and cream. It may be a little bit difficult to add the cream, but add it while stirring like this. Now let’s add it. Note that if you don’t do this while mixing, the eggs will curdle. Now mix well once. OK. I would like to strain this dough once it is well mixed. This will give you a very smooth dough. Now I will strain it using a tea strainer. When you strain the tea, it is easier to pour the tea into a cup if you put something like this with a spout underneath. Strain through the finest mesh possible. Now let’s strain it. At this time, take out the pods together. Once strained, mix lightly. OK. Then pour the dough into the container that we have prepared here. OK. Put it in like this. Then one by one, cover with aluminum foil. Put the lid on like this. Then put three layers of kitchen paper on top of this kind of bat, because this time we will bake it in the oven in a hot water bath. Then place the pudding on top of this. Then you put the pudding on top of the pudding and pour hot water (about 80 degrees Celsius) into the pudding. Pour in hot water roughly 2 cm from the bottom. If the water is too warm at this point, it will cause the dough to become cold, so be sure to pour in boiling water. OK. Place this on the top board. Then we bake this one in a preheated oven at 130 degrees for 40 minutes. Baking slowly at a low temperature like this makes it harder to get into the dough and makes it even softer and softer. The finished product is ready to be served. Now I would like to take the container. Now please remove the aluminum foil. It is hardened into a pull like this. If the dough still flows out at this point, try baking for an additional 5 minutes each. Once you have done so, let this pudding cool down to a firm heat. When you cool it down, cover it with a piece of kitchen paper like this to prevent the surface from drying out. Pudding has cooled. Then put a piece of plastic wrap on top. Then refrigerate this well for a day. This will make it very thick and smooth. Now I would like to chill it in the refrigerator. One day has passed. Ta-da. This is such a very thick smooth and delicious looking finish. Easy recipes at home Now the custard pudding is ready. This is how it turned out. The pudding has a very smooth finish like this. It’s done. Now, I would like to eat. Let’s eat. The aroma of vanilla bean spreads and it is very delicious. Delicious. And very smooth and thick. Easy recipes at home
Please subscribe to my channel It finished deliciously today. This is the point of this custard pudding. First of all, vanilla bean, you can use the paste form here. If these two do not match, try adding vanilla oil. Vanilla essence will lose its aroma, so be sure to use the oil one. And as for the amount of eggs, this time I added two egg yolks to one whole egg. This makes a very rich custard pudding. I think you will have two egg whites left over, so use the egg white recipe on my channel to make use of them. I’ll put that one in the overview section. And here’s the key to making caramel. The first thing you do with caramel is you add granulated sugar and water, and then you put it on the heat, but at that point you should never touch the inside until it changes color a little bit. If you mix it here or anything else, the granulated sugar will crystallize and harden. And when the color changes, turn the pan to blend the color. Then, when the overall color is light, turn the heat down to low and let it slowly caramelize after that. When the mixture is just before caramelized, turn off the heat and let the residual heat finish caramelizing the mixture to the right degree.
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Then add the hot water, but by finishing with the residual heat, it will be less likely to splatter when the hot water is added. The only thing is that it bounces a little, so be sure to cover it with a lid while pouring hot water into it. This is the key to making pudding dough. The first thing to do is to heat the milk and other ingredients, but be sure to stop just before it comes to a boil. If you boil it here, it will form a film and the flavor will change. And when you add milk to the eggs, be sure to add it while stirring the eggs. Be careful not to add the eggs a little at a time or without stirring, or the eggs may curdle. And when baking, this time I baked it in a hot water bath. If you don’t have a bat, you can use a heat-resistant cocotte, fill it with hot water and bake 2 pieces on the side together. That will give you the same effect. And after baking, take off the heat thoroughly, let cool at room temperature, and when cooled to room temperature, wrap it up and put it in the refrigerator for a day. The pudding will be very thick, dense, and delicious. The ingredients are easy to find and very simple to make. The ingredients are easy to find and very simple to make. Easy recipes at home Today I made custard pudding. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは。料理研究家のゆかりです。
今回は、カスタードプリンを作りました☆バニラビーンズをたっぷり入れた濃厚でなめらかなカスタードプリンです♪カラメルの上手な作り方や「す」が入りにくくなるコツなどご紹介します。とても簡単なので、ぜひ作ってみてください。

Hello. This is Yukari, a culinary researcher.
This time, I made custard pudding ☆ It’s a rich and smooth custard pudding with plenty of vanilla beans ♪ I will introduce how to make caramel well and how to prevent “su” from entering. It’s very easy, so please try making it.

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【材料】（200ml容器3個分）
■プリン
・牛乳 250ml
・生クリーム 100ml
・卵 1個
・卵黄 2個
・グラニュー糖 40g
・塩 ひとつまみ　
・バニラビーンズ 1/6本

■カラメルソース
・グラニュー糖 40g
・水 大さじ1
・お湯 大さじ1.5

【ingredients】
■Pudding
・250ml Milk
・100ml Fresh cream
・1 Egg
・2 Egg yolks
・40g Granulated sugar
・a pinch of Salt
・1/6 Vanilla beans

■caramel sauce
・40g Granulated sugar
・1 tbsp Water
・1.5 tbsp Hot water

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