it's tasty and easy to make. i suggest you not to look at the nutrition info, esp the item "fat" .
其實真係好易整, 但勸大家千祈唔好睇個營養成份表, 尤其係個脂肪果欄 .

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vanilla essence and eggs
雲呢拿油 & 蛋

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beat the stuff.
混合&攪拌材料.

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put the mixture into the ramekins/bakeable ceramic tea cups. fill water in the baking tray & outside the ramekins.
將混合物倒入焗杯/可焗茶杯. 放上焗盤, 倒水入焗盤, 浸過部份杯身.

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cover it with al foil. Bake it.
面頭放錫紙. 焗.

 Here is the recipe.
 食譜.

Ingredients (serves 4)
材料 (4人份)

600ml thickened cream 厚忌廉
2 tsp Vanilla essense 雲呢拿香油
6 egg yolks 蛋黃
1/4 cup caster sugar 砂糖
1/2 cup brown sugar 啡糖
 
Procedures:
步驟:

Preheat oven to 120°C.
預熱焗爐至攝氏 120 度.

Place the cream in a saucepan and add the vanilla seeds and pod. Place over medium heat and bring to scalding point, then remove from heat. Set aside to infuse for 5 minutes.
放忌廉入煲, 加雲呢拿香油. 中火煮至接近沸點, 熄火, 放埋一邊.

Place egg yolks and caster sugar in a bowl and beat immediately with electric hand beaters for 2-3 minutes or until pale.
放蛋黃+砂糖入一個大碗, 用電鑽打2-3分鐘或至淺色.

Remove vanilla pod from saucepan and discard, then pour the hot cream over the yolk mixture and whisk to combine.
將忌廉混合物倒入蛋黃混合物, 攪拌.

The beating process will have created a foam on the top of the mixture. Use a large spoon to scoop off and discard the foam. Strain mixture into a large jug, then carefully pour mixture into 4 x 150ml ovenproof ramekins.
攪拌過程會起泡, 不走佢. 將混合物倒入4個焗杯/可焗茶杯.

Place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil, allowing some air to enter in the sides.
將杯放入焗盤, 倒水入焗盤內/焗杯外, 面頭蓋上錫紙.

Bake in the oven for 40 minutes - the custards should still have a slight wobble when done. Carefully remove ramekins from oven and water bath, and set aside to cool. Sprinkle 2 teaspoons of the brown sugar on top of each custard, and use the back of a teaspoon to spread it evenly. Place the custards under the grill until the sugar melts and caramelises. Alternatively, use a domestic blow torch to caramelise.
焗40分鐘, 灑糖係面, 火槍燒.

Once the custards have cooled, cover with plastic wrap and place in the fridge to chill overnight, or you can have it warm too.
入雪櫃, 或暖食.

 Important: it's normal that it's a little runny when it's just baked. you can bake it for 10-15 mins more if you like. it will set in the fridge overnight, but it still won't set like jelly/puddings. please don't use gelatin. it should be slightly set thick cream. Creme Brulee means "burnt cream" in French!

 溫馨提示: 佢唔會好似啫喱/布甸咁實, 尤其岩岩焗完出黎果陣, 仲流流地係正常, 喜歡可以焗多10-15分鐘, 放係雪櫃雪過夜亦會幫助定形, 麻煩唔好落埋晒果的魚膠粉, 成品應該係杰左少少既忌廉咁, 法文 Creme Brulee 既意思係燒過的忌廉!

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 Reference: http://www.taste.com.au/recipes/5274/creme+brulee

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  • lamkid
  • 我想請問一下,要使用火槍之類的專業用具會不會很困難?還有,如果我不小心加入過多的魚膠粉,會變成怎樣?怎麼辦?
  • 火槍唔可以殺人, 只可以燒焦糖, 應該超市有得賣.
    還有, 講到明話唔好落魚膠粉, 又點會"不小心加入過多"呢... 如果你真係落左魚膠粉, 就會膠左.

    Cooky 於 2011/05/15 03:12 回覆

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