Blog update: “How to make creme brulee( 〃▽〃)”

Here’s the translation for Maimi’s 2/15 update, titled “How to make creme brulee( 〃▽〃)“:

Good morning
It’s Maimi

Yesterday we had a public recording at Tokyo Tower for Radio Nippon’s “Nakajima Saki no Cute na Jikan”,

which will air on February 23rd and March 2nd

I’m was really, really happy that a lot of people showed up~

We were close to the fans
And there were a variety of corners, so it was really fun

And then, there was an announcement during the public recording

The release of ℃-ute’s 21st single, “Crazy Kanzen na Otona”, has been decided

It will go on sale April 3rd
Actually, we are filming the music video today

I’ll keep doing my best so that it becomes a wonderful music video

In addition
I have an announcement

On April 20th (Sat.), “℃-ute Concert Tour 2013 Haru ~Treasure Box~” will start at Harmony Hall Zama (Kanagawa)…

And there is a special concert ticket pre-order application for readers of the official ℃-ute blog

It’s for the 6 performances in the 3 venues
Sendai Izumity 21 (Miyagi)
Yokosuka Geijutsugekijou (Kanagawa)
and Nippon Tokushuu Tougyou Shimin Kaikan (Aichi)

Please check the following address for the application details

And then
Since yesterday was Valentine’s Day, I received a variety of sweets from a variety of people


When I think that the sweets are something the someone put everything into making… Just that makes me happy

By the way, the picture is of the snowball cookies Airi gave me
And the cheesecake Mai gave me

Both of them were rea~lly delicious

Everyone who gave Yaji sweets…
Thank you so very much

Well then, should Yaji-san work hard typing it up

“How to make creme brulee”…

By the way, a gas burner and a strainer are necessary for making creme brulee, so make sure you get them before you start cooking

①First, preheat the oven to 170℃
In addition, boil water in a kettle

②In a bowl, mix two egg yolk and 20g of soft brown sugar

(2)←Though your arm will get sore, do your best mixing it until it becomes a color like this p(^-^)q

③Put 120cc of fresh cream and 80cc of milk into a small saucepan, and heat over a medium flame until it’s about to start boiling

④Pour ③ into ② while slowly mixing it

⑤Pour it through the strainer,
and drop in 3 to 4 drops of vanilla essence
So that the vanilla essence gets thoroughly mixed in and so you don’t create any bubbles, mix it ge~ntly

Pour ⑤ into a cocotte while making sure to create as few bubbles as possible
If bubbles form, pop them with a toothpick

(3, right)

⑦Spread 2 sheets of paper towels on an oven tray, and line up the cocotte on top of that
Pour the hot water from the kettle into the tray to soak the paper towels
When doing that, be careful not to get any of the hot water into the cocotte
Once you’ve filled the tray to about 1cm from the bottom of the cocotte,
put it in the oven,
and cook for 20 minutes at 170℃

⑧After 20 minutes… take the cocotte out of the oven and place them somewhere to cool down
When they cool down, place them in the fridge

⑨Lastly, sprinkle 1 teaspoon of soft brown sugar very lightly over ⑧, and caramelize with the gas burner

It’ll become burned right away if the flame is too strong, so use as low a flame as possible and move the burner around

⑩When it cools down, sprinkle a light amount of soft brown sugar on top of ⑨ again, and caramelize it once more

Doing this will make the surface crispy

And then…ヾ(^▽^)

You’re done~

By the way, it’s best if you keep it as cool as possible after caramelization and then eat it right away

Because the caramelization will gradually melt

That’s why I put them in a cooler bag with a lot of cold packs when I’m carry them somewhere

I wrote so much that everyone probably lost their desire to make it(°∇°;)

But it’s easy if you try,

and best of all
It’s rea~lly delicious, so I want everyone to be sure to try making it

Make it Make it(*’-‘)っ

I’m waiting for reports from everyone who makes it

I hope you can make it well…

Well then, until tomorrow’s update~



Posted on February 16, 2013, in Blog, Translations and tagged . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: