焦糖炖蛋法式甜品 French Crème Brûlée Recipe
材料
蛋黄 Egg Yolks 4只/pcs
黄糖 Brown Sugar 40克/g
淡忌廉 Whipping Cream 200毫升/ml
云呢拿条 Vanilla Seed 1/2支/pc
鲜奶 Milk 200 毫升/ml
顶部黄糖 Brown Sugar for top 6克/g
制作步骤
1. 把黄糖加入蛋黄搅拌均匀。
2. 把鲜奶、淡忌廉、云呢拿籽一起煮沸。
3. 将步骤(2)加入步骤(1)中，搅拌均匀。
4. 过筛后倒进模具中。
5. 预热140°C焗炉，焗40钟(实际时间按焗炉火力而定)。
6. 出炉后放凉，再冷藏2小时
7. 在炖蛋面舖上黄糖，用火枪或热匙勺把糖烧至半透明。即成。
Steps
1. Add brown sugar to egg yolk and mix well.
2. Boil fresh milk, Whipping cream and vanilla seeds together.
3. Add step (2) to step (1) and mix well.
4. Pour into mold after sieving.
5. Preheat the oven at 140°C and bake for 40 minutes (the actual time depends on the performance of the oven).
6. Let cool and refrigerate for 2 hours
7. Spread brown sugar on the top stewed egg, use a fire gun or a hot spoon to burn the sugar until transparent. Serve.
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