安い!可愛い!隠れ家アンティークショップ🇬🇧クレームカラメル

A little-known antique shop that is crowded with locals and vendors. Although it wasn't luxurious, it was a very interesting shop that felt like a treasure hunt. I also found some nice ones for cheap. I can't believe there's such a wonderful shop just a little over an hour's drive from London! Channel registration, 👍, comments, etc. are very encouraging. Thank you very much for your support 😊    / @mizueskitchen34   Cambs Lock Antiques & Collectables 1 St Mary's St, Huntingdon PE29 3PE Mon-Fri: 10.00am - 5.00pm Sat: 9.00am - 5.00pm Sun: 10.00am - 4.00pm *Please check the opening hours in advance. 00:00~ Intro 00:50~ Drive 02:00~ Inside the shop 16:54~ On the way home 18:17~ Introduction of purchased items 21:35~ Crème caramel If you have any requests, please feel free to do so. Click here to subscribe to the channel. If you subscribe to the channel, a bell mark will be displayed on the right side. If you press it, you will receive notifications of new posts, so please check back.    / @mizueskitchen34   I post a lot of cooking on Instagram, and a little about my daily life.   / mizuekanazawa   The blog is about cooking classes and catering. https://mizue20.wordpress.com/ ↑If you like both, please follow me. creme caramel ---Caramel sauce Granulated sugar—100g Water—4 tablespoons Water---2 tablespoons ---custard Eggs (medium)—3 Egg yolk—1 piece Milk—400ml Double cream—100ml Granulated sugar—100g Vanilla paste—1/4 teaspoon Butter—a small amount to spread on the mold ---decoration Double cream—100ml Castor sugar—1 tablespoon Cherry or whatever you like 1. Lightly coat the pudding mold with butter. 2. Place granulated sugar and 4 tablespoons of water in a small pot and heat over medium heat. Cook for about 10 minutes until it turns a caramel color, then remove from the heat and add 2 tablespoons of water (be careful not to burn yourself). Swirl the pot to melt. 3.While still hot, divide the caramel sauce equally between the pudding molds. 4. Add eggs, egg yolks, and granulated sugar to a bowl and mix. 5. Put milk and cream in a milk pan, heat until just before boiling, then add little by little to the pan from step 4 and mix well. 6. Strain to remove egg lumps etc. 7. Gently pour the egg mixture over the pudding mold containing the caramel and divide it evenly. 8. Arrange on a deep tray and fill with hot water of about 80 degrees to a height of about 2 cm (half of the container). Bake in an oven preheated to 160 degrees for about 20-25 minutes. The surface should be slightly browned. Remove the tray from the oven and leave it in hot water to heat through the residual heat. Once cooled, chill in the refrigerator overnight if possible. 9. Add caster sugar to double cream and whip to desired consistency. Press around the pudding with your fingers to make it easier to remove from the mold, then warm the mold with hot water. Cover with a serving plate, turn upside down, shake, and remove from mold. Garnish with cream and cherries and serve. Thanks to Epidemic Sound for all great music https://www.epidemicsound.com/ Yesterdays We Don't Forget SEGLA Verdi - Vendla Minute by Minute - Lope Memories from the Past Bring Me Yesterday - Wendy Marcini Sea Smoke #British Antiques #British Sweets #Vintage