法蘭焦糖布丁

acchenry

焦糖~
細砂糖3大匙，約40公克
5 ~8 x* A' G( m水2大匙
熱水2大匙
布丁液~
雞蛋2顆
+ F5 h! N5 p% N) x細砂糖3大匙，約40公克
6 z5 e) j) p* J+ q牛奶200cc
香草精或碎檸檬皮少許(選用)
  I4 r9 Z9 o  r3 O4 r- ]其他熱水一壺
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8.5公分布丁杯３個，塗上奶油
3 8.5cm pudding cups, coated with cream
平底鍋加入３大匙糖、２大匙水，開小火
( e. h# _% {) Z; T* bAdd 3 tablespoons of sugar and 2 tablespoons of water to the saucepan, and turn on the fire
6 }6 D+ Q- c: x$ I煮至糖溶解且焦糖化後，加入２大匙熱水
( i/ j7 p4 H6 O9 l' `5 _4 aCook until the sugar is dissolved and caramelized, then add 2 tablespoons of hot water
將煮好的焦糖倒入布丁杯
# {, s# P6 W, g# z& C8 dPour cooked caramel into pudding cups
9 W6 b$ v. J+ H5 v& r* _. W碗中打入２顆雞蛋，打散
Break 2 eggs into a bowl, beat
加入３大匙糖，攪拌讓蛋與砂糖混合
Add 3 tablespoons of sugar and stir to combine the eggs with the sugar
牛奶200cc倒入碗中，小火加熱到接近沸騰
5 U/ V) k! ^0 x2 Q) F9 U) lPour 200cc of milk into a bowl and heat it until it is close to boiling
' w9 e( O1 e  j# W/ J- Z將蛋液與牛奶混合，動作要快~避免蛋液變成蛋花
Mix the egg liquid with the milk, the action should be fast ~ avoid the egg liquid into egg flower
將布丁液過濾一次
Strain the pudding liquid once
7 q; G- [, J3 r4 B  A& O/ K將布丁液倒入布丁杯
Pour pudding liquid into pudding cups
在裝有布丁杯的烤盤中倒入熱水，熱水高度為布丁杯的1/3
Pour hot water into the baking pan with the pudding cups, the height of the hot water is 1/3 of the pudding cups
將布丁放入預熱到170℃的烤箱，烘烤15分鐘~20分鐘
Put the pudding in an oven preheated to 170°C and bake for 15-20 minutes
烤好的焦糖布丁取出放至完全冷卻，再放入冰箱冷藏
" e7 T5 l: W& c6 c4 P( |& `" JTake out the baked creme brulee and let it cool completely, then put it in the refrigerator
冰鎮過後的布丁用湯匙壓邊緣，讓布丁與布丁杯分離
2 I+ D" }' ~" ?9 K4 p6 RPress the edge of the chilled pudding with a spoon to separate the pudding from the pudding cup
- u1 I7 `" z+ k# x% S8 k* K& l將布丁倒入盤中
) {# `* K3 Q9 k5 e( k) v+ OPour the pudding into a plate
7 A$ e) a# Q% h4 a* l' X加上裝飾~法蘭焦糖布丁，完成
: x5 Y, B5 @2 t. z" d- C/ h' d6 @/ QAdd garnish ~ flan creme brulee, done
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