Just bake over the custard cream to seasonal fruit. When eating remains can be freshly hot, you feel more delicious. UNILLOY casserole is good for thermal conductivity that is suitable for cooking custard cream. It is the important point, once boiled up, down from the fire and heat in residual heat.
- Egg yolk
- Granulated sugar
- Weak flour
- Vanilla beans
- 1 tablespoon
- Boiled pear
- Powdered sugar
- as appropriate
1 Put egg yolk, a half of granulated sugar and weak flour in a bowl and mix.
2 Put milk, vanilla beans that squeezed seeds and the rest of granulated sugar into UNILLOY casserole and heat.
3 Put ② to ① and mix, strained and return to UNILLOY casserole again.
4 heat medium heat stirring with a spatula until to be thickened.
5 Then boiled up, down from the fire and mix further with residual heat, add a liquor.
6 Put ⑤ into a bakeware.
7 Fruit cut into bite-size, arranged in ⑥.
8 Baked in an oven heated 200 ℃ for 7 to 8 minutes until surface color browned.
9 Sprinkle powdered sugar.
Tomoko Takahashi – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.