法蘭焦糖布丁

acchenry

焦糖~
細砂糖3大匙，約40公克
水2大匙
熱水2大匙
0 T" ^' G- |# T布丁液~
$ @: s* b! ?, ]: I雞蛋2顆
細砂糖3大匙，約40公克
牛奶200cc
2 K6 M0 a7 o; A5 {香草精或碎檸檬皮少許(選用)
其他熱水一壺

- S7 a3 s" z9 r8 ^; `1 n8 E5 C8.5公分布丁杯３個，塗上奶油
; Z- F3 Z, _% Q5 I, \, Y5 W5 Q9 i3 8.5cm pudding cups, coated with cream
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
煮至糖溶解且焦糖化後，加入２大匙熱水
Cook 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
Pour cooked caramel into pudding cups
碗中打入２顆雞蛋，打散
Break 2 eggs into a bowl, beat
# f: ]( F# y. ]加入３大匙糖，攪拌讓蛋與砂糖混合
& H/ m, p& W* u* F+ ?0 J/ V; dAdd 3 tablespoons of sugar and stir to combine the eggs with the sugar
" c8 F6 X' W4 T6 c3 D/ Z, V牛奶200cc倒入碗中，小火加熱到接近沸騰
Pour 200cc of milk into a bowl and heat it until it is close to boiling
; P% ~0 }% e  V, u2 F1 X5 e) n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
* l+ V" X3 O2 |+ K4 }% h) ^Strain the pudding liquid once
將布丁液倒入布丁杯
5 z) K! [4 F+ [# k& HPour pudding liquid into pudding cups
- v1 Y2 j" c# {3 j8 f  m$ v; R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
' p4 x* G, V8 C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
" l( c* U2 J0 ?% b# B+ X9 i烤好的焦糖布丁取出放至完全冷卻，再放入冰箱冷藏
) x9 ]# V  E3 A( O: ^Take 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
8 i0 _, u6 F" a, d加上裝飾~法蘭焦糖布丁，完成
1 M1 }& z' P% V% IAdd garnish ~ flan creme brulee, done
7 q' z: i% w. p" Q/ c9 ?