Café Kitsuné Parisさんのインスタグラム写真 - (Café Kitsuné ParisInstagram)「#CafeKitsuneRecipe | Today we're happy to share the recipe of one of our 'Tokyoïte' café's favorites: the Café Kitsuné Pudding 🍮😋 - All you need for 8 individual puddings is: - 80g egg yolks (about 4 egg yolks) - 240g whole eggs (about 5 whole eggs) - 120g vanilla sugar or granulated sugar - 100ml of fresh cream - 600ml of milk - Home-made caramel First step, prepare your home-made caramel: - Put 45ml of water and 160g vanilla sugar (or granulated sugar) in a pan and bring to the boil, - Keep the heat high until the mixture turns brown, then add 45ml of water, - When the caramel is dark brown, remove the pan from the heat and mix the caramel slightly to even it out. - Pour 100g of the caramel into a bowl, and set the remaining caramel aside. Then, for 8 individual puddings: - Pour 100g of the home-made caramel evenly into 8 glasses (or individual pots), - In a bowl, whisk the egg yolks and the whole eggs, then add the vanilla sugar (or granulated sugar) and mix well, - Add the fresh cream to the remaining caramel in a pan and stir over low heat. Mix slowly to avoid the caramel to stick, - Once well blended together, turn off the heat and stir in the milk while mixing, - Pour it into the eggs and sugar blend and mix it all up, - Then strain the pudding mixture with a sieve and pour the strained mixture evenly into the 8 glasses (or individual pots), - Preheat the oven to 120°C. Steam for 25min. Temperature and cooking time might differ depending on the oven you are using, - Let the puddings cool at room temperature for 30min, then refrigerate them for at least 2 hours. - Just before serving, sprinkle some sugar on the top of each pudding and caramelize with a blow torch, - Pop the puddings back into the refrigerator for 10min or so, Et bon appétit! 🧡」5月26日 18時02分