【フライパンで簡単！】カフェ風！『濃厚なめらかチーズプリン』の作り方 | なめらかに仕上げるコツ・カラメルソースのコツをご紹介！-Cheese Pudding-【料理研究家ゆかり】

Today I made a cheese pudding. Hello, I'm Ikari, a cooking researcher. This channel is a channel that introduces various cooking recipes and useful information. Please subscribe to the channel and enjoy it. Yes, so today I would like to make cheese pudding. I think I have introduced various pudding recipes, but this time I will introduce a very mild, rich, rich and delicious pudding recipe. Even when finishing the pudding, this time I will use a frying pan to make it, so I can make it very easily. I would like to introduce how to make vinegar difficult to enter. The ingredients are easy and the method of making is very easy. There are points in some places, so please enjoy it until the end. Then please. First of all, I will introduce the ingredients for the pudding dough. Here are the ingredients. Cream cheese, eggs, granulated sugar, milk, fresh cream. I will make pudding dough using these ingredients. First of all, for eggs, I will use M size eggs. For sugar, I use granulated sugar, but you can use your favorite sugar. For fresh cream, I will use 35% animal milk fat. If the percentage of fat is high, it will be easier to separate, so 30% is recommended. Please use eggs that have been returned to room temperature. Next, I will introduce the ingredients for caramel sauce and cheese cream. Here are the ingredients. Granulated sugar, water, hot water, fresh cream, cream cheese. I will make it using these ingredients. First of all, it is granulated sugar used for caramel, but you can substitute it with white sugar. And for cheese cream, I will make it with fresh cream and cream cheese. I will make this fresh cream and cream cheese with the rest of the ingredients used for pudding dough. So you can make it without being halfway through the ingredients. So I will make it with these ingredients. First of all, I will make caramel sauce. Please put granulated sugar in the frying pan. And pour water over the granulated sugar. Please wait until the water permeates the whole. Yes, this is OK. Please let the water permeate once in this color. Then turn on the fire. Medium heat. Please heat it until the color of the edge changes as it is. If you mix the inside while heating, the granulated sugar will crystallize and harden. So please be sure to heat it without touching it. Yes, now the color of this edge has changed a little. Then lift the frying pan and turn the frying pan like this to even out the color. Yes, then put the frying pan again. And heat it until it becomes a good caramel color. Please heat it while turning the frying pan from time to time. Please be careful not to forget to attach the ventilation line because smoke will come out when it is about this level. When it becomes a light caramel color, reduce the heat to low. Then you can make it without failure. Please add color little by little like this. If you heat it over medium heat as it is, it will burn very quickly, so please be careful. When it is just before a nice caramel color, turn off the heat. After that, finish with residual heat. Yes, that's about it. When it becomes a nice caramel color, add hot water. When adding hot water, cover it with a lid so that it does not bounce. Then I will put it in. And close the lid. After closing the lid, turn the frying pan around so that it does not burn and let it blend in. Hot water comes out from this gap, so be careful not to burn it. Then let's wait until this fufufu calms down. Yes, it's okay. Then open the lid. This completes the caramel sauce. Then I would like to transfer it to a container. Then I will transfer it to a container. This time I will use a 150mm heat-resistant pudding cup. You can use any container, but be sure to use a heat-resistant one. Then I will put it in. Yes, please put it in like this. Then I will put the rest of the caramel in the same way. Yes, I put all the caramels in. This time I will use 4 150mm containers and 1 200mm container. Then please cool this container in the refrigerator until use. Then I will make the pudding dough. First, warm the milk and fresh cream until just before boiling. If you keep the dough warm, it will take less time to steam, so it will be difficult to get vinegar. Then, first of all, milk and fresh cream here. After that, add granulated sugar here and melt together. Then turn on the fire. It's about medium heat. Mix like this until just before boiling. Please heat it until the pot skin is a little fluffy. Just be careful not to boil it. Yes, the pot skin has become a little fluffy, so turn off the heat. Fresh cream and milk are OK with this. Let's take a light rough heat until use. Then I will knead the cream cheese. It's been about 10 minutes since I took it out of the refrigerator, but it's still a little hard and I can't knead it, so I'll heat it lightly in the microwave once. Please heat in the microwave at 600W for 30 seconds. Yes, I heated it. Then knead with a rubber spatula until it becomes soft. Yes, it's OK. It's OK if it becomes soft like this. Next, I will add the eggs here. Add one by one and mix well each time. Then I will put it in. And this time, let's mix it firmly by changing it to a whisk. Yes, please mix well like this. After mixing well, add another one. And mix well. Yes, and add another one at the end. And mix well. Yes, it's OK. Then add the milk and fresh cream that have been taken rough heat. Please add while mixing this dough. Yes, it's OK if you mix well. Then sift this dough once. Sifting once will give you a very smooth finish. Then I will sift the dough. Please sift it with a fine net as much as possible. Yes, sift it like this. When there are bubbles on the surface like this, stick a wrap on top and remove it. Then you can remove the bubbles. Yes, it's OK. Then I will put the pudding dough in the container. Yes, it's OK. Please put it in like this. This time I am using one 200mm container, but there is a little left over on the top, so I think that 5 150mm cups can also be used. Then cover with aluminum foil. Yes, it's OK. Then I will steam this from now on. Then prepare a frying pan or pot. First, put one pudding cup here. Let's add water up to about half of the pudding cup. Yes, when you put it in, take out the pudding cup. And boil this water once. Yes, it boiled. Once it boils, turn off the heat. If you turn off the heat, hot steam will rise, so be careful not to get burned by the steam. Then lay kitchen paper etc. on the bottom. Please lay about 2-3 sheets. Or you can put a clean cloth or something. Then I will put this pudding cup. Please be careful not to get burned at this time as well. Yes, it's OK. Then turn on the heat again. And let it boil again. After boiling it again like this, reduce the heat to low. And please keep it gently sticky. And cover it in this state. Let's steam it on low heat for 12 minutes with the lid on. Yes, it's been 12 minutes. Then turn off the heat and open the lid. And please remove the aluminum foil once. And tilt the cup a little so as not to get burned. It's okay if the dough doesn't flow out at this time. It's okay if it's round. If you're worried, I think you should do it in several places. I'd like to see the one in the middle as well. It's okay if this one doesn't flow out either. Then turn on the heat again. And let it boil again. Yes, when it boils again like this, close the lid and turn off the heat. And then finish with residual heat. Please leave it as it is for 10 minutes with the heat off. Yes, it's been 10 minutes. Open the lid. Open the lid and check again. It's okay if the dough doesn't flow out at this time. If the dough seems to be flowing out, please heat it a little more. This is the temperature of the dough and the frying pan you use. Also, depending on the material and size of the container, the appropriate steaming time will change, so please adjust this while looking at the situation. Then take out the container. Yes, when you take it out, remove the aluminum foil lid. It's still a little plump like this. Then leave it at room temperature for a while to cool it down. And when it cools down, cover it with a wrap and chill it in the refrigerator for a day. Then, while the pudding is cooling, I will make the cream. First of all, this cream cheese. Please return this cream cheese to room temperature. If you heat it in the microwave like earlier, the whipping of the fresh cream will be worse, so be sure to return it to room temperature in a natural state. Then, knead this cream cheese until it becomes soft. Yes, and like this, please make it a soft cream. Then, whip the fresh cream. Put ice water on it and put a bowl on it. Then add the fresh cream. And whip until the horns stand. Yes, it's okay. Please whip it a little hard like this. Then add cream cheese to this. And mix with a rubber spatula. The cheese cream is now complete. I didn't add sugar this time, but you can add sugar as you like and make it. Then, please store it in the refrigerator until you use it. Yes, the pudding has cooled and hardened. Please cool it down like this. Then I would like to take it out. First, please prepare a thin knife. And first of all, I will peel off the surroundings. Please make it go around. Then put a plate on it and turn it over. After that, please shake it up and down a little. The pudding has fallen. Then remove the mold. Yes, it looks delicious like this. Then finally, I would like to put this cheese cream on it. Let's scoop it with a spoon and put it on. Yes, this is complete. Yes, this completes the cheese pudding. It was finished like this. The surface is very beautiful without vinegar like this. Yes, and the inside is very smooth like this. This is complete. Then I would like to eat it immediately. Then I will have it. Hmm, it's delicious. The flavor of cheese and cream cheese are added to the pudding and it is very delicious. And it goes well with this cream. Hmm, caramel goes well with it. Yes, it was delicious today as well. This is the point of this cheese pudding. First of all, the point when making caramel. When caramel is heated with granulated sugar and water, heat it so that it does not touch the inside until the edges are colored. If you mix it here, the granulated sugar will crystallize and harden. So please heat it as it is. And when it becomes lightly colored, reduce the heat and finish it slowly in caramel color. If you do it on medium heat as it is, it will burn faster. After that, it will be easier to bounce when you add hot water, so make it caramel color slowly over low heat and finish it by stopping the fire at the end. And when you pour hot water, it will burst a lot, so please pour hot water while covering it with a lid. Also, when making caramel, it emits a lot of smoke, so I hope you will pay attention to just adding ventilation. And this is the point when making the dough. When making the dough, first put the fresh cream, milk and granulated sugar in a pot and heat it until it boils. If you boil it with this, the flavor of the milk will change and the film will be formed, so be careful not to boil it. By heating the milk and fresh cream in this way, the temperature of the dough will be warm, so you can shorten the steaming time. So be sure to use eggs that are at room temperature. And after mixing all the dough well, sift the dough once. By sifting the dough, it will be a very smooth and delicious pudding. And this time, I steamed it in a deep frying pan, but you can also use a pot. Place paper or cloth on the bottom and place a container to steam. If you put it directly, the container will be stiff and the vinegar will be easy to enter. So be sure to heat it with a piece of paper or something. And when steaming, be sure to steam it on low heat while keeping it a little sticky. In the case of IH, I think there are various temperatures, but please try it with a temperature setting that the inside of the pot is a little sticky. As for the steaming time, the temperature of the dough, the material and size of the container to be used, and the size of the frying pan will change, so it is okay if the container is slanted and the dough does not flow out. Then boil it again, cover it, and turn off the heat and let it sit for 10 minutes. Finally, by letting it sit overnight, it will be a very smooth finish without vinegar. If the dough is still flowing, steam it for 2-3 minutes while watching the situation. And for the finished pudding, take a good rough heat and let it cool in the refrigerator after it cools down. And this time, I put cheese cream on top as a topping. Of course, you can eat it deliciously without putting it on, but if you put cream on it, it will look gorgeous, so please try to make it together. The material is easy to make and the method is very easy. It's rich and very delicious, so please try it. Yes, so today I made cheese pudding. I have a lot of other videos on my channel. Please subscribe to the channel and enjoy it. And Twitter, Instagram, Facebook, TikTok, I'm posting a lot of things here, so I'd be happy if you could share it with me. Thank you. So I'd like to end it here today. Thank you for watching until the end today. Please press the good button. See you in the next video. Bye bye.