濃厚プリンの作り方｜フライパンで簡単！なめらか口溶け食感！お店レベルの絶品プリンが手軽な材料で簡単に作れます♪-How to make Pudding-【料理研究家ゆかり】

濃厚プリンの作り方｜フライパンで簡単！なめらか口溶け食感！お店レベルの絶品プリンが手軽な材料で簡単に作れます♪-How to make Pudding-【料理研究家ゆかり】

Today I made thick 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 a thick pudding. This time, I will introduce you to a very thick, smooth and delicious store-bought pudding recipe based on egg yolks. Further pudding can be made in a frying pan or a saucepan to harden the pudding. The ingredients are easy to find and very simple to make. There are some key points here and there, so please enjoy to the end. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. Egg yolks, whole eggs, milk, cream, granulated sugar, vanilla paste, and pudding batter are the ingredients here. First of all, this pudding is going to be made with three egg yolks and one whole egg. I’ve shown a pudding with just egg yolks on my channel before, but this time I’m going to add a few egg whites to give it a little bit more body. But the ratio of egg yolks is high, so it will be very rich. And as for the cream, we will use 35% animal milk fat. I recommend cream in the 30% range because the higher the milk fat content, the more likely it is to separate. And now I will use vanilla paste this time to add a bit of flavor. If you don’t have it, you can substitute vanilla oil. Can use any kind of sugar you like. Next, I will introduce the ingredients for the caramel sauce. Here are the ingredients. Granulated sugar, water, hot water, and here are the ingredients. As for the caramel, make sure to make it with granulated sugar or top white sugar. I would like to make it right away. Easy recipes at home Now let’s make it. First of all, I will make the caramel sauce. Put granulated sugar in pan. Then add water here. Now blend the water throughout the granulated sugar once. Then put it on the fire. The heat is medium. Continue to heat until the color changes slightly. One thing to note here is that when caramelizing, never touch the inside until it changes color slightly. Be careful not to irritate the granulated sugar by mixing the inside before the color changes, as this will cause the granulated sugar to crystallize. Also, be sure to turn on the ventilation fan when making caramel, as it gets quite smoky. Can you see that the color is starting to change a little bit here on the edge now? When the color has turned this much, I rotate the pan like this to even out the color of the entire pan. When the whole pan is a light caramel color, reduce the heat to low. Smoke will start to form around this point, so check to make sure the exhaust fan is turned on. The heat is continued with occasional shaking as shown here. When it reaches this nice caramel color, turn off the heat. The rest is preheated to finish. Then when it reaches a nice caramel color, we add hot water. It’s very flimsy, so you have to cover it with the lid while you pour in the hot water. After adding hot water, shake the pan like this. Again, hot steam comes out, so just be careful not to burn yourself. Then let’s leave it like this until the steam settles down. Now the diphtheria has settled. Lid is opened. Caramel is now ready. This is how it is finished. Now I will put the caramel in the pudding container. This time I will put it in a 100 ml container. Be sure to use a heat-resistant one. Then let’s put the caramel here. Put the caramel in like this. Now put the rest in the same way. All are in. This time, it’s for 6 pieces in total, so put 6 pieces in. Now let’s leave this one here until we use it. Easy recipes at home Now let’s make the dough. First, put the milk, cream, and granulated sugar in a saucepan. Then mix once. After mixing lightly, let’s put it on the fire. The heat is medium. The mixture is heated at this point until it is just before boiling. The dough is warmed to reduce the steaming time of the pudding. This will also prevent the pudding from getting soggy. So the dough should be warm. Just be careful not to boil it because it will form a film and destroy the flavor of the milk. The skin of the pot is starting to puff up a little bit, so we turn off the heat. Then leave this one here until you’re ready to use it. Then I will put the eggs together. First, the yolk. Then I crack one whole egg here. And mix this one well. I’ll also add vanilla paste here. Then mix well. OK. Vanilla essence will lose its aroma, so if you want to substitute it, I would suggest that you substitute vanilla oil. Then I would add the milk and cream here at once. Stir well while adding. Now combine while stirring. Now mix well. If it mixes well, it is ok. Then we will strain this dough once we have done so. This makes a very smooth dough. Now I will strain the dough. The pudding dough is now ready. Now I will put it in this. I put all of them in. This time it was for 6 pieces, but I had a little bit of this dough left over, so I put it in another cocotte. Here is a reference. Then we will cover it with aluminum foil. It looks like this. Cover with aluminum foil like this. Now I will steam this one in a pan. Easy recipes at home Now prepare a frying pan or pot. For the frying pan, prepare a tall one like this. Then once you do that, put one of the bottles in. And then put water in here. Fill the bottle with water until it is about half soaked. Then take the jars out. Once removed, boil the water here. Water boiled. Once boiling, turn off heat. Then put 2-3 layers of clean rags or kitchen paper here in this. Be careful not to burn yourself. Then I will put the bottle here. I’ll also put a little extra in there. Then I will put it on the fire again. Once this is done, let it re-boil. Once it re-boils, reduce the heat to low. And keep the heat at this low level, just a little tingling. Then put the lid on. Then we will steam this one for 10 minutes over low heat. 10 minutes have passed. The fire is turned off for a moment. Then I ask you to take the lid off and remove the aluminum foil lid. And tilt the pudding cup once. If the raw batter does not flow out at this time, it is OK. Check this in several places. Then put it on the fire again and bring it back to a boil. Once it re-boils, cover and turn off the heat. Now I will leave it like this for 10 minutes with residual heat to finish it off. The final step is to finish the pudding in preheat, which will make the pudding very smooth. Now 10 minutes have passed. The lid is opened. Check one last time. This probably solidifies it properly. If the mixture is not firm enough, heat it a little more. The proper steaming time here may vary depending on the container used, the temperature of the dough, and the size and material of the pan. The dough should not flow out of the pan until the residual heat finishes it off. Then take this out. Be careful not to burn yourself. Then let it cool until you can put it in the refrigerator, and then refrigerate it overnight. Refrigerate for at least 8 hours before serving. This will make it very rich. Overnight passed. It is cooled and solidified firmly like this. The pudding dough is very beautifully finished. Easy recipes at home Now the thick pudding is ready. This is how it turned out. Now I would like to scoop it once. As you can see, it’s very thick and very smooth. It’s done. Now, I would like to eat. Let’s eat. Delicious. Very smooth. Now I will have it with caramel. Delicious. The finish is already quite thick. Easy recipes at home
Please subscribe to my channel Delicious finish today. This is the point of this thick pudding. First of all, when you make the caramel, when you make the caramel, once you make the caramel, let the water permeate the granulated sugar and then put it on the fire. And make sure to heat it without stirring inside until it changes color over the heat. I hope you are careful not to stir the mixture at this time as it will cause the granulated sugar to crystallize. When the color changes, reduce the heat to low and let the mixture slowly caramelize. I think you can make it without making mistakes by doing so. And I think it is easy to do if you turn off the heat when it is just before a nice caramel color and finish the rest in preheat. And when you pour in the hot water, it will splash around, so make sure to guard it with a pot lid and put the lid on immediately after pouring in the hot water. When making caramel, it is very smoky, so please be careful not to forget to turn on the exhaust fan. And here’s the key to making the dough. When making the dough, first put the cream, milk, and granulated sugar on the heat. This should be heated until just before boiling. Steaming time is reduced by heating the dough once. This will prevent the pudding dough from becoming soggy. So be sure to warm the dough before steaming. And after combining with the eggs, be sure to strain the dough before putting it in the jar. This will give you a very smooth finish. And this time I steamed it using a frying pan. Be sure to steam using a high pan or pot. And as for steaming time, this time I steamed for 10 minutes and then preheated for 10 minutes. Check to see if any of the raw dough flows out by tipping the bottle during the first heating. If the dough still flows out at this time, please steam a little more. The proper steaming time here may vary depending on the temperature of the dough, the material and size of the pan, and the container used. I think it is best to start with roughly 8 minutes and see how it goes. And the final step is to preheat to a very smooth finish. After preheating, let cool enough to put in the refrigerator and then chill overnight. This will give it a very rich and thick consistency. The ingredients are easy to find and very simple to make. It is very tasty and you should try making it. Easy recipes at home Today I made a thick 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、濃厚プリンの作り方をご紹介します。フライパンで簡単！なめらか口溶け食感でリッチな味わいです。お店レベルの美味しいプリンが手軽な材料で簡単に作れます。とても美味しいので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I’ll show you how to make a rich pudding. It’s easy to make in a frying pan! It has a smooth texture that melts in your mouth and a rich taste. You can easily make a delicious restaurant-quality pudding with simple ingredients. It’s so delicious, so please give it a try.

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【材料】（6個分）
＜プリン生地＞
・卵黄 3個
・全卵 1個
・牛乳 200ml
・生クリーム 200ml
・グラニュー糖 40g
・バニラペースト 小さじ1/4

＜カラメル＞
・グラニュー糖 40g / 40g
・水 大さじ1
・お湯 大さじ2

【ingredients】
・3 Egg yolks
・1 Egg
・200ml Milk
・200ml Fresh cream
・40g Granulated sugar
・1/4 tsp Vanilla paste

・40g Granulated sugar
・1 tbsp Water
・2 tbsp Hot water

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🍳オススメ簡単レシピ

◎スーパーカッププリンの作り方　
　https://youtu.be/ruFL3xQ0I5w

◎コーヒー牛乳プリンの作り方
　https://youtu.be/ooYYiDQVsqI

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