::RECIPE:: BASIC CRèME CARAMEL I’M LOVING IT!!! 綿密蒸烤焦糖牛奶布丁

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!

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INGREDIENTS 材料

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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

  1. 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。
  2. 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)

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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。

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  • 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

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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,加入冷卻的奶液拌勻,就是蛋奶液拉~

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6. Pour custard into remakins. 將蛋奶液到入烤模

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  1. 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

  2. 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
  3. 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。

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