焦糖烤布蕾Creme Brulee
份量
時間
食材
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6顆pcs
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2杯cups
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1杯cup
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1/3杯cup
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1小匙tsp.
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一些some
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8小匙tsp.
步驟
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烤箱預熱350F / 175C.在 一個鍋子裡加入鮮奶油, 牛奶和香草精攪拌稍微煮開, 不停攪拌. 放涼.
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Pre-Heat oven to 350F / 175C. In a cooking pot, stir in heavy cream, milk and the vanilla until slightly boil, mix constantly, and leave to cool.
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將6顆蛋黃稍微拌勻. 慢慢加入白糖攪拌, 然後慢慢將步驟一加入蛋黃的攪拌盆裡.
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In a mixing bowl, slightly beat egg yolks, add sugar slowly and mix. Then add mixture slowly into the egg yolks, mix well.
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將麵糊經過過濾網慢慢加入玻璃容器裡.
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Pour cream mixture evenly into each ramekin over a strainer.
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將烤盤中加入熱水, 最好可以加到玻璃容器 2/3高處, 放入一個個布丁.小心布要讓水進入到布丁裡.
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Pour enough boiling water into pan. Put the ramekins into the baking pan, don’t let any water get into the ramekins.
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放進烤箱烤約30-40分鐘或布丁邊邊焦黃.
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Bake 30 to 40 minutes or until top is light golden brown and sides are set.
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小心的將烤盤取出, 放涼. 將一個個烤好的布丁用保鮮膜包起來, 冰至少4小時. (但不要冰超過兩天, 不然布丁會慢慢乾掉)
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Carefully take the pan out of oven. Cool to room temperature. Cover each pudding with plastic wrap tightly; refrigerates until chilled, at least 4 hrs
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要吃之前拿出來打開保鮮膜. 將白砂糖均勻撒至布丁上方, 用廚房專用手噴槍, 用畫圓形的方式將白糖慢慢融化到焦黃.
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Sprinkle white sugar over each chilled cream brulee. Using kitchen torch to caramelize sugar on each, until sugar is melted and light golden brown.
小撇步
完成！請享用！
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