Amazoniac
Member
https://cookpad.com/us/recipes/146389-g ... ldren-love
This is my homemade purin.
This will definitely meet your expectations! It's very delicious.
Without exception, all people who have eaten this love it.
Please strain Step 9 very thoroughly with a strainer.
Please make sure that the ice water in Step 10 stays cold. Recipe by Chisora
Ingredients
1 tbsp ◎Gelatin powder
4 tbsp ◎Water
4 Egg yolks
70 grams Sugar
400 ml Milk
100 ml Fresh cream
12 drops Vanilla extract
1 drop (or more) pboy
Method:
- Put the ◎ ingredients in a small bowl and mix together. Let sit for about 15 minutes to soften the gelatin.
- Once you made the caramel sauce, evenly pour it into the ramekins straight away and set them aside.
- Put the egg yolks and sugar in a bowl, then use a whisk to mix them together.
- Put 1 and 1/4 cup of the milk in a small saucepan and put it on high heat. Just before it reaches its boiling point, turn off the heat.
- Add the milk from Step 4 to the bowl from Step 3 little by little, mixing gently with the whisk between additions.
- Pour the mixture from Step 5 back into the saucepan and simmer it on low heat. Stir the mixture constantly with a spatula so that the egg yolks do not cook separately, and heat it until the mixture starts to thicken.
- Gradually, the bubbles on the surface will disappear. Scoop up a bit of mixture with a spatula and trace a finger through it. Once the finger mark remains on the spatula, turn off the heat.
- While it is still hot, add the gelatin from Step 1 and mix it in quickly to dissolve it.
- Using a strainer and a spatula, strain Step 8 well into a bowl.
- Place the bowl from Step 9 in a bowlful of ice water and use the spatula to stir the mixture. It will gradually thicken.
- Once it has thickened, add the remaining 3/4 cup of milk and heavy cream. Add the vanilla extract last and mix gently.
- Pour Step 11 into the ramekins from Step 2.
- Remove any bubbles floating on the surface with a spoon.
- Line up the ramekins in something like a shallow tray and place them in the fridge. Chill them for 2 or 3 hours so they harden.
- Once they've hardened, remove them from the fridge. Use a wet fingertip to gently press down on the edge of the custard pudding to make a space between it and the ramekin.
- Slide the pudding on to a plate by turning it upside down.
All done!
Make Panna cotta with the leftover egg whites and heavy cream
Simple How about baked custard pudding?