Today I gonna show you how to make basic cream caramel.
It’s super easy and everyone is gonna love it!!!
簡單又好吃的焦糖牛奶布丁食譜來囉∼
快點動手來試試吧!
INGREDIENTS 材料
For the caramel: 製作焦糖液
- 100g sugar 糖
- 1 tablespoon water = 20 cc 水
- a bit unsalted butter, for greasing the ramekins 一點點奶油，抹在烤模內側以便脫模
For the custard: 製作蛋奶液
- 400g heavy cream 鮮奶油
- 200g milk 牛奶
- 1/2 vanilla bean or 1 tsp. vanilla extract 香草夾或香草精
- 60g sugar 糖
- 2 eggs 蛋 & 1 york 蛋黃
METHOD
- Pre-heat oven at 140°c. Butter the sides of the ramekins .( I take glass jar here) 將烤箱預熱至140°c，烤模內抹上薄薄一層奶油。
- Prepare the custard. Pour the milk, heavy cream and vanilla extract into a saucepan, gently heat over a low heat then set it aside until completely cool. 製作奶液，將牛奶、鮮奶油、香草精用小火煮開(不要煮焦喔)，也可以在此步驟就加入白糖(不是焦糖喔)
3. Make the caramel. Pour the sugar and 1 tablespoon of water into stainless steel pan. 製作焦 糖液，在不銹鋼或是法郎鍋或是高級的煮糖銅鍋加入糖和水。
- Dissolve the sugar slowly over a low heat. (DO NOT STIR) 用小火慢慢的將糖煮至融化。
- Boil until the sugar turns a golden brown colour. 煮到顏色變咖啡金色(泡泡慢慢變少)
- Remove it from the heat immediately. Pour the caramel into the ramekins. 離火(離開瓦斯爐停止加熱，快速倒入容器內，請小心焦糖液非 常 燙 !!!一百多度有喔!!!
♦Once the caramel begins to color, it will get burn in a short time. 糖漿慢慢上熱後，顏色很快就會變黑(有燒焦的味道)，所以要小心
4. Set aside to cool and become hard. 焦糖液冷卻後會變硬。讓它變硬
我們才能加入蛋奶液。
5. Whisk the eggs, pour in the milk, cream, vanilla extract and sugar until smooth, then strain though a sieve. 蛋打散，加入冷卻的奶液和糖拌勻，就是蛋奶液拉~
6. Pour custard into remakins. 將蛋奶液到入烤模
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Place remakins in a large baking dish. Pour boiling water into baking dish until halfway up the baking dish. 將烤模放置在深烤盤上，於深烤盤上倒入熱水，約2/3滿
- Bake for about 20-25 minutes or until the custard just set. 140ºC 烤約 20-25分鐘，烤至中心熟透(取一鐵籤插入布丁中心，取出不會沾黏就可以了)，烤太久布丁會太硬，要記得
- Remove the ramekins from the tray to cool down, then refrigerate at least 4 hrs. 將烤模們取出冷卻，冷卻後放入冰箱冰至少4小時。
