Kissaten-Style Fluffy Omurice and Pudding à la Mode (with Lemon Squash and Café Cappuccino)

Start with the pudding à la mode. Combine the granulated sugar and water in a saucepan and set over medium heat.

When it gradually turns dark brown and begins to smoke, add the hot water all at once. Do not use a spatula; swirl the pan to mix, and once it thickens, remove from the heat and pour it into the cups all at once before it cools and sets.

Make the custard mixture. Beat the eggs without whipping air into them, pour in the milk that has been heated with the sugar, and add the vanilla essence.

Strain the custard mixture once or twice through a fine mesh sieve and pour it into the cups holding the set caramel.

Pour 50°C water into the baking tray to set up the water bath, and cover the surface of the cups with aluminum foil.

Bake at 170°C for 30 to 40 minutes. Jiggle the cups partway through to check how they are setting. Once baked, let cool slightly, then chill in the refrigerator for 2 to 3 hours.

While the pudding chills, prepare the cut fruit. Shape the melon like horns, cut the apple into bunny shapes (peel halfway down the skin and make a V-shaped notch), and cut the banana into easy-to-eat pieces.

Arrange the chilled pudding and cut fruit on a glass dish made for pudding à la mode (a coupe dish).

Make the café cappuccino. Extract espresso under pressure with a dedicated machine, froth milk heated in a pot with a steamer, and pour it in. Float heavy cream on top, garnish with cinnamon powder and orange peel placed diagonally opposite each other, and add a cinnamon stick.

Make the ketchup rice for the omurice. Heat margarine in a frying pan, stir-fry the onion, bacon, and green peas, and once the vegetables have softened, add the cooked rice and season with ketchup.

Stir-fry over fairly high heat until the grains are loose and separate rather than sticky, and once it turns reddish brown, spread it on a plate. Also make a quick tomato sauce by adding tomato paste to ketchup.

Make the egg portion. Mix the freshest eggs you can get thoroughly with a whisk, and cook them into a fluffy, soft-set omelette in a frying pan greased with oil or butter.

Make the lemon squash. Pour lemon and carbonated water into a glass to finish.

Place the soft-set omelette on top of the ketchup rice, cut it open with a knife, and pour over the tomato sauce. The egg keeps cooking from residual heat, so work quickly.