Wednesday, 2 December 2009

Creme Caramel (焦糖布丁)

相隔了两年的时间,我才敢再鼓起勇气做这个焦糖布丁。上一次
做得布丁不够滑,布丁给我烤过了火,太老了。这一次,我做得
很小心翼翼;好可惜,焦糖给我煮过了火,吃进嘴里时带有一点
苦味。



食谱分享:

糖浆材料:
150 gm 糖
2 tbsp 清水
2 tbsp 热水

布丁材料:
250 gm 糖
800 gm 鲜奶
200 gm 动物性鲜奶油
6粒 全蛋
3粒 蛋黄
1 tsp Vanilla Essence (随意)

1.糖浆:把糖和清水以小火煮至金黄色。
2.加入热水搅均,倒入已涂油的布丁烤杯或一个9寸烤模里。备用。
3.布丁:将糖和鲜奶拌均,以小火煮至糖溶解。
4.慢慢加入鲜奶油,拌均。
5.将鸡蛋以一深碗内搅拌均匀,徐徐拌入鲜奶混合料。
6.将已拌均的布丁混合料倒入已盛有糖浆的布丁杯里。
7.放进烤炉,以水浴法和160'C烘1小时.
8.待布丁冷却后,放入冰箱冷藏后再食用。

Recipe to share:
Ingredients for caramel:

150 gm sugar
2 tbsp cold water
2 tbsp hot water


Ingredients for pudding:

250 gm sugar
800 gm milk
200 gm whipping cream
6 nos whole eggs
3 nos egg yolks
2 tsp vanilla essence, optional


1.For caramel : Boil sugar and cold water to caramel stage with
low heat.
2.Add in hot water and mix well. Pour caramel into greased
pudding dish or a 9 inch round mould. Set aside.
3.For pudding : Melt sugar together with milk with low heat.
4. Stir in whipping cream, mix well.
5.Lightly beat eggs,stir into milk and cream mixture.
6.Pour pudding mixture into prepared dish. Bake with water
bath at 160'C for 1 hour.
7.Serve chilled.