The best Custard pudding Recipes｜Coris cooking скачать в хорошем качестве

The best Custard pudding Recipes｜Coris cooking

Welcome to Coris & Riri’s Homemade Desserts! We make healthy, Japanese delicious desserts and explain the process step by step so it’s easy and fun. If you think homemade cooking should be fun, easy, and delicious, this is the perfect channel for you! Enjoy watching us cook along with soothing ASMR : ) Today we are making angel’s smooth puddings. These puddings may look firm, but the moment you take a bite it instantly melts in your mouth, leaving behind the gentle flavors of milk, vanilla, and eggs. If you like the video, please click 'Like' and Subscribe.    / @coriscooking   ▷Ingredients: ▶pudding approx. 7㎝ cocotte (small container) 175g milk 175g heavy cream（45%） a quarter piece of vanilla beans 3 egg yolks（Msize） 35g cane sugar ▶caramel 40g Granulated sugar 20g water 20g hot water ▶recipe 1. Scrape out the vanilla beans. Pour milk, heavy cream and the vanilla beans in a pot. 2. Mix egg yolk with cane sugar, but don’t whisk. 3. Heat 1 to approx. 70℃ while mixing with a rubber spatula over medium heat 4. Pour 3 into 2 in 3 steps and mix well each time. Tip: The egg yolk will solidify if you leave the sugar mixed with the egg yolk for too long, so swiftly pour the warm milk. 5. Filter 4 to remove bubbles, and scoop out remaining surface bubbles using a card. 6. Pour 5 into small containers, line them up on a baking pan, and pour hot water warmed up to 80℃ on the pan so that the pan is evenly submerged in water. 7. Steam bake in an oven preheated to 140℃ for 20 to 40 minutes. If the surface seems to be scorched, place an aluminum foil over the pudding. The baking time largely depends on the pudding’s temperature so make sure to adjust the baking time according to your oven. 8. The pudding is well baked if the surface of the pudding is resilient when shaken. If the surface ripples, then it needs to be further steamed. Tip: Avoid opening the oven frequently to check the puddings as the oven needs to be filled with steam for the pudding to be fully and evenly baked. If your oven has a window, you can tap the oven to shake the puddings and check if they need further baking. 9. After baking, transfer to a tray and cool at normal temperature. Afterwards, cover with a wrap and cool well in a refrigerator. 10. Make caramel. Add granulated sugar and water to a pan and cook over medium heat. Once the caramel is cooked, turn off the fire, immediately add hot water and mix. If clumps of caramel remain, heat the caramel over low heat until evenly melted. 11. Pour cold caramel on top of the pudding, and enjoy! Follow me on: Blog http://outiokasi.com/angel_of_pudding/ YouTube   / @coriscooking   Instagram:   / coris_riri   Twitter:   / coris_riri   #recipe #pudding