法式烤布蕾 Crème Brûlée

材料 Ingredients

雞蛋(特大) Egg (extra large) 1 個 ea 蛋黃(特大) Egg yolk (extra large) 4 個 ea 白糖 Granulated sugar 6+4-1/2 大匙 Tbs 鮮奶油 Heavy cream 3 杯 cup 香草精 Vanilla extract 1 小匙 tsp 橙酒 Orange liquor 1 大匙 Tbs 8 oz Ramekin 1杯模子 6 個 ea

做法：

1.	烤箱預熱到300°F(150°C)。
2.	蛋和蛋黃打散。鮮奶油和6大匙糖放入一個小鍋中火煮到邊緣開始起小泡，但未燒滾。熄火後先舀1/2杯熱鮮奶油到蛋裡拌勻，再將蛋液倒進鮮奶油裡。加入香草精和橙酒拌勻。
3.	將鮮奶油蛋液用濾網過濾掉泡泡後，再等份倒到6個模具內。
4.	模具放入烤盤內，並注入滾水到模具的一半高。將烤盤放進烤箱烤到模具內液體不再晃動，大約35分鐘。
5.	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。
6.	每個模具表面上各均勻地撒上3/4大匙糖。用廚房專用火炬將糖燒成脆皮糖衣。稍等2分鐘讓糖完全硬化。

PROCEDURE

1.	Preheat the oven to 300°F(150°C).
2.	Beat the eggs and egg yolks. Place the heavy cream and 6 tbs. of sugar in a small pot and cook over medium heat until there are small bubbles on the edges, but not boiling. Turn off the heat. Ladle ½ cup of cream mixture into the egg and mix then pour the egg mixture back to the pot. Mix in the vanilla extract and orange liquor.
3.	Strain the custard mixture through a sieve to get rid of the bubbles. Pour the custard into the ramekins equally.
4.	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 until the custards are almost fully set, approx. 35 minutes.
5.	Remove the ramekins from the hot water bed. Wait until they cool down. Cover them with food plastic wrap and store in a fridge for at least 2 hours.
6.	Evenly sprinkle 3/4 tbs. of sugar on each ramekin. Use a kitchen blowtorch to heat the surface until the sugar caramelized. Let the crème brûlée sit at room temperature for couple minutes until the caramelized sugar hardens.

最後更新 (Last Update): 12/25/2016
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