Hello everyone, I'm MASA.
Today I'd like to share a recipe to make a tasty pudding.
It's called
[Japanese] Yoshokuyasanfu no nokopurin
Western Style Restaurant Super Rich Pudding
Today I'm gonna make a pudding with a nostalgic flavor.
Basically, pudding is very easy to make.
You just have to be aware of the ratio of egg & milk.
Also, the way you prep the oven to bake it.
If you can take good control of these two points
you can make a delicious pudding anytime.
Ok, let's begin.
(Sugar—100 g)
(Add some water)
[Tip] No need to add to much water. Add the amount that is just enough to wet all sugar.
(Put to medium heat)
[Tip] Try not to move the pot and remain level in order to avoid sugar from crystallizing.
(Prepare a cup of water, about 30 cc)
(It starts turning into lighter brown from the edge...)
(Gently shake the pot to mix the sugar and water evenly)
(Keep heating it up until coffee [dark brown] color)
(Pour water into the pot)
[Tip] Caramelized sugar syrup may splash, so you can put on a kitchen glove first before you pour in the water!
(Mold, diameter 18 centimeter)
(Pour in the caramelized sugar syrup)
(Spread the caramelized sugar evenly all over the base)
(Cool it down in ice water)
[Prepare egg mixture]
(5 eggs)
(Mix them well)
[Tip] No need to cream the eggs like we do when making sponge cake. Just whisk it gently.
[Tip] For smooth texture, try not to create many tiny bubbles.
(Sugar-125 g)
[Tip] Make sure the sugar dissolves evenly. (But there is no need to cream it)
(Milk-450 cc)
(Heavy cream-50 cc)
[Tip] You may also add 500 cc of milk in total without adding heavy cream.
(Put to medium heat)
(Cook the milk until boiling)
(Pour into egg mixture)
(Stir and mix evenly)
OK, here is a bowl of custard.
I have two points that I'd like to further explain.
[Happy sweets science time] First of all, MILK.
[Happy sweets science time] If you boil the milk until 100℃ & pour it into egg liquid,
[Happy sweets science time] usually, the egg will solidify.
[Happy sweets science time] However,
[Happy sweets science time] since we add sugar in the egg mixture
[Happy sweets science time] that makes a special combination.
[Happy sweets science time] If you mix sugar and egg first
[Happy sweets science time] it raises the temperature for coagulation.
[Happy sweets science time] That's why even if you add boiling milk into egg mixture, it remains liquid.
[Happy sweets science time] Remember, SUGAR should be mixed with EGG first,
[Happy sweets science time] Not MILK.
[Happy sweets science time] This is very very important.
[Happy sweets science time] Please remember that.
Secondly, the ingredient ratio of custard pudding.
normally...let me put down this first.
[Tasty pudding ratio] Normally, the ratio is
[Tasty pudding ratio] egg 1 : milk 2 : sugar 0.5
[Tasty pudding ratio] Generally speaking, 1 egg weighs about 50 g.
[Tasty pudding ratio] Thus, for milk, you can prepare about 100 cc.
[Tasty pudding ratio] And for sugar, prepare for about 25 g.
[Tasty pudding ratio] If you don't have any ideas about pudding ratio
[Tasty pudding ratio] you can take this ratio as your reference.
If you'd like to make a less sweet pudding
[Tip] You may reduce the amount of sugar.
If you'd like to make a more smooth one
In Japanese, we say "fuwatoro"
[Tip] like the pudding you scoop out from a bottle, you can add more milk or heavy cream.
[Tip] You can decide which type would you prefer first. A pour-out pudding (set) or an in-bottle pudding.
[Tip] Then, you can adjust the ratio of making custard! ^^b
OK, let's pour it into a mold & start baking it.
(Sieve the egg mixture with a fine mesh strainer)
[Tip] Use a strainer to filter out egg impurities & milk skin =silky texture
(Scrape off the bottom of the strainer with a spatula)
(Briefly run your torch over the surface to remove the bubbles)
[Tip] You may also use a kitchen cloth to dab those bubbles off.
(150℃-Pre-heated)
(Place a kitchen towel on the tray) (Put the mold on the towel)
(Pour boil water gradually into the baking tray)
(Until about halfway up the sides of the mold)
(Put a sheet of foil paper on top of the mold)
[Tip] Foil paper is placed for preventing the custard surface from being dry, so no need to seal it.
(150℃- for about 40 minutes)
(Knock the side of the mold) (If the custard is set in the middle, you may take it out!)
(Cool it down)
(You may pour out the pudding after it's chilled)
(Or you can put it in the fridge overnight)
(Use a knife or a spatula to separate pudding from the mold)
(Trying-very-hard teacher MASA)
(Flip over to pour the pudding out)
OK, here is a plate of delicious super rich pudding.
Ok, let's try its taste.
Wow, it's really soft.
It's as soft as tofu.
[Japanese] Dewa Itadakimasu
(enjoying)
oh
How should I put it...
It's like the moment you put a bite in your mouth
and it melts right away.
It is set outside, but it's soft inside the pudding
with smooth texture.
When I was working at a French restaurant, we'd showcase some major desserts on a dessert cart for our customers to choose.
A pudding like this is showcased every time.
[Tip] You can decide the shape of the pudding as you wish.
[Tip] It's ok if you want to make a big pudding in a mold or to make some small ones in some ramekins.
Ok, today's dessert is pretty easy.
Just be careful about the ratio of egg, milk and sugar.
Also, the cooking temperature.
If you can take good control of those points
You can make a tasty pudding anytime.
Please give it a try.
Thank you.
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