Tuesday, 23 July 2013

焦糖蛋乳布丁 ~ Crème caramel

Crème 是法语奶油的意思,Caramel 是焦糖的意思。按我们中国人说来,其实就是牛奶蒸蛋..哈哈哈

食谱取自 Kathrine Kwa

6 汤匙热水

6 粒蛋
250ml 鲜奶
250g 动物性鲜奶油
100g 幼糖

1. 焦糖:把糖放入一个小锅里 ,以小火煮至糖溶解及转成焦糖(糖还未溶解前请勿搅拌)。加入热水再煮至焦糖溶入水中。

2. 将煮好的焦糖倒入6个至7个小布丁盆中,旋转以至焦糖流遍盆底,放置一旁备用。

3. 蛋乳:将蛋和幼糖轻轻打至糖溶解,加入鲜奶、动物性鲜奶油和香精搅拌均匀,过滤。

4. 蛋乳倒在焦糖上,将布丁盆放在烤盘中,再将适量滚水倒入烤盘中,滚水的高度须达到布丁盆的一半为准。

5. 放入已预热烤箱,以150度烤约30 ~ 40 分钟至布丁凝固。取出,用刀弄松布丁的边沿再倒扣在碟上,趁热或冷冻享用。

Crème caramel (French: flan ̃], or caramel custard is custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world. Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French name crème caramel renversée.
Crème caramel
Caramel  :
Sugar 160g
Hot water 6 tablespoon

Egg pudding :
Eggs 6 nos
Vanilla essence 1 teaspoon
Fresh milk  250ml
Whipping cream 2 50ml
Sugar 100g

Method :
1.  Caramel : In a small saucepan , caramelize the sugar on low heat  ( do not stir until all sugar are dissolve ) .When you see nice amber color, immediately pour 6 teaspoon hot water because it will quickly get darker and darker (resulting in bitter taste).

2. Pour the caramel sauce in the ramekins.

3.  In a large bowl, combine egg yolks and sugar and whisk until it becomes creamy and smooth . Add in fresh milk , whipping cream and vanilla essence . Pour the mixture over the sieve into the clean bowl.

4. Pour the mixture into the ramekins , place the ramekins in the baking pan and pour 1 inch of boiling water in a baking pan . (The reason why we put hot water in the pan is that steam will help making cake / pudding soft and moist and hot water around the cake / pudding  will gradually cook inside the cake/ pudding  while baking in the oven.)

5. Bake at 150c , 30 ~ 40 minutes or until the pudding set . Insert knife around the Crème Caramel and flip the ramekin on to the serving plate. If it doesn’t come down, hold the ramekin  and shake once vigorously. You should hear the Crème Caramel drop on the plate. Serve hot or cold .