Homemadepuddingto eat when I thought .... Feel free to make egg and a frying pan.
It uses the whole egg, somewhere you feel nostalgic stick to simple taste.
湯煎 baked in the pan quickly so I like 出来上Garu.
Appended at the recipe.
"Material" 140 mlpuddingtype 2 minutes
Printsolution
- Eggs (L) ... 1
* 2 tbsp sugar ...
- Milk ... 180cc
1 to 2 drops of vanilla oil - ...
- 1 teaspoon rum ...
Caramel
* 2 tbsp sugar ...
- 1 tablespoon of water ...
- 1 tablespoon hot water ...
"Preparation"
* Prepare two pieces of aluminum foil square cut things
"Recipe"
Making caramel ①.
Put sugar and water in small pot, apply the heat to medium.
I will continue to heat and brown ②, turn off the heat reaches the desired degree burn.
I burned caramel photos than usual. Jolo is bitter.
Add boiling water and shake the pan ③. (Pay attention because the jump!)
④ the hotpuddingis not the type to flow.
-----------------------------------------------
Milk and sugar containers ⑤, 40 ℃ 50 degree range - warm
Assigned if the eggs in a bowl ⑥, as 泡立Tenai Suri混Zeru.
Mix well but a little warm milk poured ⑥ ⑦.
Vanilla oil, add the rum taste.
⑨puddingtea ball while in the liquid漉Shipudding流Shi入Reru type.
If you want to clean the kitchen paper to absorb bubbles.
⑩puddingthat被Se蓋foil type.
-----------------------------------------------
Do not warm enough to boil water in a pan ⑪ (℃ 90 approx)pudding-type lining.
Simmer with the lid on ⑫, steam about 15 minutes.
If the type of pottery is a bit longer.
Bamboo skewers and pierce in the middle ⑬, nothing sticks coming,
Puruntoshi surface, if dry steam Agari about sticking your fingers can touch.
Heat takes a rough ⑭, ready to cool and refrigerate 2 hours or more.
Remove from the way I type.
Out of the fridgepuddingsoaked in hot water in one minute for each type, and to get along all round toothpicks around the surface.
Cover the dish and shake upside down while holding the type. Pokotsu.
Printsolution
- Eggs (L) ... 1
* 2 tbsp sugar ...
- Milk ... 180cc
1 to 2 drops of vanilla oil - ...
- 1 teaspoon rum ...
Caramel
* 2 tbsp sugar ...
- 1 tablespoon of water ...
- 1 tablespoon hot water ...
"Preparation"
* Prepare two pieces of aluminum foil square cut things
"Recipe"
Making caramel ①.
Put sugar and water in small pot, apply the heat to medium.
I will continue to heat and brown ②, turn off the heat reaches the desired degree burn.
I burned caramel photos than usual. Jolo is bitter.
Add boiling water and shake the pan ③. (Pay attention because the jump!)
④ the hotpuddingis not the type to flow.
-----------------------------------------------
Milk and sugar containers ⑤, 40 ℃ 50 degree range - warm
Assigned if the eggs in a bowl ⑥, as 泡立Tenai Suri混Zeru.
Mix well but a little warm milk poured ⑥ ⑦.
Vanilla oil, add the rum taste.
⑨puddingtea ball while in the liquid漉Shipudding流Shi入Reru type.
If you want to clean the kitchen paper to absorb bubbles.
⑩puddingthat被Se蓋foil type.
-----------------------------------------------
Do not warm enough to boil water in a pan ⑪ (℃ 90 approx)pudding-type lining.
Simmer with the lid on ⑫, steam about 15 minutes.
If the type of pottery is a bit longer.
Bamboo skewers and pierce in the middle ⑬, nothing sticks coming,
Puruntoshi surface, if dry steam Agari about sticking your fingers can touch.
Heat takes a rough ⑭, ready to cool and refrigerate 2 hours or more.
Remove from the way I type.
Out of the fridgepuddingsoaked in hot water in one minute for each type, and to get along all round toothpicks around the surface.
Cover the dish and shake upside down while holding the type. Pokotsu.
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