【アレルギー対応スイーツ】かんたんレシピ めちゃめちゃおいしい12のお菓子 クレームブリュレ編

【アレルギー対応スイーツ】かんたんレシピ めちゃめちゃおいしい12のお菓子 クレームブリュレ編

世界にただ一人の豆乳パティシエ・植物性料理研究家、鵜野友紀子の食物アレルギー対応スイーツのレシピシリーズです。
記念すべき第一回目は豆乳クレームブリュレ！

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Today I’m going to introduce this cream brulee.
Remove seed from inside of vanilla
Going to put(mix) ingredients into a cold pan
Mix sugar and cornstarch well not to make a lump,Mix well Put the pan with cream on the heat.
Stir and scrap out the seeds from the pan
Remove vanilla stick before you see bubbles appear round the edge / until almost boiling (it is about 60℃.)
When you see bubbles as soon as possible simmer with a whisk
When it becomes sticker and glossy,
When it becomes sticker and glossy, remove the pan from the heat,
put the bottom of pan in iced water
When it’s cold enough, mix soy mascarpone
Mix the mascarpone and cream divide 3 times
Pour (pudding) into ramekins
Put ramekins into refrigerator about 1 hour
Sprinkle brown sugar, use a blow torch to caramelize it.

There are 2 things for good cooking
1 of them is vanilla beans
There are vanilla essence and paste and etc.Rich vanilla flavor is very important thing for this soy brulee．
I recommend using vanilla beans If you want more rich flavor
Vanilla is soaked in soy milk overnight. It makes to remove soybeans milk smell.
Give richer vanilla flavor
This mascarpone is sales in my store (my own shop) and online.
Please buy the products, if you want to cook proper soybeans crème brulee.
Don’t miss it, if you want to master this recipe. Thank you.
#おうち時間 #アレルギー対応 #レシピ