烤焦糖布丁Crème Caramel

材料 Ingredients

雞蛋(大) Egg (Large) 4 個 ea 白糖 Granulated sugar 6+3 大匙 Tbs 水 Water 2 大匙 Tbs 牛奶 Milk 2-2/3 杯 cup 香草精 Vanilla extract 1 小匙 tsp 鹽 Salt 1/4 小匙 tsp 2/3杯布丁模子 6 oz Ramekin 6 個 ea 牛油 Butter 少許 little

做法：

1.	將適量牛油抹在布丁模具的內部。
2.	烤箱預熱到325°F(165°C)。
3.	把6大匙的白糖和2大匙的水放進小鍋裡用中火煮1分鐘，當中不要移動鍋子。輕輕晃動鍋子，繼續煮到糖漿開始冒大泡泡，邊邊變成淺褐色時轉小火。邊晃動鍋子邊注意看到全部糖漿顏色變成金黃色後立即熄火，並馬上將糖漿等份倒入模具內。若等到糖漿變成深咖啡色再熄火，會有苦味。
4.	蛋打散。將牛奶，3大匙糖，香草精和鹽放入一個小鍋煮到糖化掉後熄火。先舀1/2杯牛奶到蛋裡拌勻，再將蛋液倒進牛奶裡拌勻。
5.	將牛奶蛋液用濾網過濾掉泡泡後，再等份倒到6個模具內。
6.	布丁模具放入烤盤內，並注入滾水到模具的一半高。將烤盤放進烤箱烤45分鐘或烤到模具內液體不再晃動。
7.	取出布丁模具，待涼後覆上保潔膜放入冰箱冷藏至少2個小時。食用時用小刀沿著模具邊劃一圈，再將布丁倒扣到盤子上。

PROCEDURE

1.	Butter the inside of each ramekin.
2.	Preheat the oven to 325°F(165°C).
3.	Place 6 tbs of sugar and 2 tbs of water in a sauce pan and cook over medium heat for 1 minutes. Do not move the pan meanwhile. After 1 minute, lightly shake the pan and continue to cook until the caramel is bubbling and the edges start to turn brown. Turn the heat to low. Continue shaking the pan and cook until the caramel turns golden brown (not dark brown to void bitter taste). Immediately divide the caramel to the ramekins.
4.	Beat the eggs. Place the milk, 3 tbs of sugar, vanilla extract and salt in a small pot and cook until the sugar is dissolved. Ladle ½ cup of milk into the egg and mix, then pour the egg mixture back to the pot. Mix well.
5.	Strain the custard mixture through a sieve to get rid of the bubbles. Pour the custard into the ramekins equally.
6.	Place the ramekins in a baking pan. Pour boiling water into the pan until half of the way up the sides of the ramekins. Bake for 45 minutes or until the custards are almost fully set.
7.	Remove the ramekins from the hot water bed. Wait until they cool down. Cover them with food plastic wrap and store them in a fridge for at least 2 hours. To serve, run a small knife around the sides of a ramekin and invert the custard onto a serving plates.

最後更新 (Last Update): 06/11/2015
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