網誌分類：好煮意篇 |
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網誌日期：2009-11-01 20:40
Thanks to Hazel for showing me how to make this very yummy dessert 
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1. 首先煮糖漿 (1/2 cup of water + 3/4 cup of sugar):糖和水攪勻, 煮至金黃色，平均倒入杯中 (forming a very thin layer at the bottom of each cup)
2. 預備蛋漿: 預熱焗爐; 首先將淡忌廉同蛋黃打均 (a), 將牛奶連同砂糖及雲尼拿油略為煮熱至糖溶 (不要煮滾), 加入(a)，一路攪一路加, 之後就可以倒入杯喇！
3. 預熱焗爐, 在焗盤中加水, 再放上瓷杯 ; 水的份量大約要浸到瓷杯的一半);
4. 放入焗爐，用325˚火焗20 - 30分鐘，再放入雪櫃雪凍，攪掂！
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Detailed recipe:
Ingredients:
Caramel 糖漿
- 3/4 cup (175ml) sugar
- 1/2 cup (125ml) water
Custard 蛋漿
- 2 cups (500ml) whole milk
- ¾ cup (175ml) 35% cream
- 1/2 cup (125ml) sugar
- 1 vanilla bean, split and crapped or 1 tsp of vanilla extract
- 3 whole eggs and 2 yolks
Caramel 糖漿
In a small saucepan combine sugar and water. Bring to a boil, and cook without stirring until color turns to amber. If crystals form at the side of the pan, using a pastry brush, brush sides with water. Quickly pour into mini ramekins, swirling to coat bottom.
Custard 蛋漿
1. Heat oven to 325 degrees (160 celsius)
2. In a saucepan, heat milk, cream and vanilla until small bubbles form at the side of the pan.
3. Beat eggs and sugar together. Add in small amounts to the hot milk and stir. When done, pour into prepared ramekins (little cups) about ¾ full.
4. Place ramekins in a large roasting pan. Add enough hot water to come halfway up the sides. Bake for 20 minutes for mini ramekins, (or 30-40 minutes for 6 ounce/175ml ramekins) until set. Knife inserted in centre should come out clean. Remove from oven. Cool at room temperature and put it in a fridge for a day. Run knife around edge to loosen and invert onto plate to serve.
Mui 2009-11-04 02:53
Smac2009-11-04 05:53