食譜 Recipe: 焦糖布丁 Crème Caramel (簡單 Easy)

 

Serving size 份量 4 
Ingredients成分:
Caramel 焦糖
150 g

caster sugar 白糖
50 ml water 水
Custard 布丁
250 ml whole milk 牛奶
1 teaspoon of vanilla extract 1茶匙香草精
63 g caster sugar 白糖
125g egg 蛋

Method 做法
Caramel
1.Put sugar and water in a saucepan, heating up until the syrup becomes golden brown. Stir occasionally. 
2.When you pour the syrup into ice water it should form a ball, indicating the correct consistency.
3.Pour the caramelized syrup evenly into moulds and then let it cool.
Custard
1. Preheat the oven 150c
2. Add the milk and vanilla into a saucepan and bring it to simmer.
* Remember not overheat the milk, otherwise when you combine your ingredients, you’ll end up with scramble eggs. 
3.In a large bowl, whisk the eggs, sugar, and vanilla extract. Pour the warm milk into egg mixture slowly and stir constantly.
4. Strain the custard immediately, pour custard evenly into moulds.
5. Bake the crème caramel in a water bath to keep the oven moisture high and the heat gentle. Bake for 25-35 minutes. When the surface of crème caramel solidifies, it’s done.

焦糖
將糖和水到入鍋中,加熱至金黃色,偶爾攪拌不要燒焦.
煮至將焦糖滴在冰水中會自然形成球狀就可以了.
將焦糖平均倒在碗中.
布丁
預熱烤箱攝氏150
加熱牛奶至快要沸騰
千萬不要過於加熱牛奶,不然一旦倒入蛋液中,蛋就會結塊
在另一碗中攪拌糖,蛋,香草精.慢慢加入熱牛奶(約攝氏80-90度)不停攪拌
馬上過濾,平均倒在有焦糖的碗中
將焦糖布丁放在烤盤上,在烤盤上倒入一些水至焦糖布丁碗一半高度.烤約25-35分鐘至焦糖布丁表面凝固.