法蘭焦糖布丁

acchenry

焦糖~
細砂糖3大匙，約40公克
" a% y9 O) n) c2 ^) C6 D9 r水2大匙
# _1 t1 ^1 o+ R9 Z) ~5 g熱水2大匙
布丁液~
6 a1 A3 [% `* F% V/ m# y4 ^/ F雞蛋2顆
& Q  k+ m7 j0 G/ @7 @1 f) B& {細砂糖3大匙，約40公克
* h) Q) i8 ]$ s( M( l) k* m, O牛奶200cc
( v( R" p/ P' B+ v) w香草精或碎檸檬皮少許(選用)
# r. B1 o6 P# z' n. s% @. M其他熱水一壺
) d8 f: _! F( ]. v* _, J
% Y* h6 M0 N( F/ O/ \8 Q8.5公分布丁杯３個，塗上奶油
4 P5 |0 Z' o# h7 d. a6 Z# }3 8.5cm pudding cups, coated with cream
! G. @5 m' C, X平底鍋加入３大匙糖、２大匙水，開小火
Add 3 tablespoons of sugar and 2 tablespoons of water to the saucepan, and turn on the fire
5 c5 {& \4 b2 l2 q- z4 u" I- {4 `$ U煮至糖溶解且焦糖化後，加入２大匙熱水
4 N/ D# e8 u0 R2 j5 r) OCook until the sugar is dissolved and caramelized, then add 2 tablespoons of hot water
! u. e8 _" F. |8 I& V將煮好的焦糖倒入布丁杯
Pour cooked caramel into pudding cups
- t5 S  _. y) A  z碗中打入２顆雞蛋，打散
, a5 ]  n) x+ Q6 c$ QBreak 2 eggs into a bowl, beat
; ~( |5 P1 v" T加入３大匙糖，攪拌讓蛋與砂糖混合
  W5 v/ O, H) j" kAdd 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
4 y1 `: }# O7 X- TPour 200cc of milk into a bowl and heat it until it is close to boiling
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
# K2 ~/ `/ ^0 j7 X, e8 i+ MStrain the pudding liquid once
: _2 M" V$ Q& b" z- y' R+ a+ _5 E4 T將布丁液倒入布丁杯
4 k. U" B* S% [Pour pudding liquid into pudding cups
+ k: S. o2 t3 }5 `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
4 I$ z; [! h' U7 q+ ], b) MPour hot water into the baking pan with the pudding cups, the height of the hot water is 1/3 of the pudding cups
! S4 q+ S0 m. V6 ?5 ~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
$ D, D6 @# P' j) q烤好的焦糖布丁取出放至完全冷卻，再放入冰箱冷藏
$ k; Z$ x& d! ^- q0 G9 l3 sTake 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
Press the edge of the chilled pudding with a spoon to separate the pudding from the pudding cup
將布丁倒入盤中
Pour the pudding into a plate
加上裝飾~法蘭焦糖布丁，完成
: l. ~! L- O: L- j' T+ DAdd garnish ~ flan creme brulee, done