香滑法式焦糖燉蛋 Smooth And Creamy Crème Brûlée Post link: https://facebook/My.EC.Treats/posts/774110282645538 上回是意大利甜品, 現在輪到法國了! 法式焦糖燉蛋一般以淡忌廉、蛋黃和糖做主要材料, EC不想太肥所以用少部份牛奶代替. 少點卡路里但依然香滑! 做此甜品有兩點要注意：一是倒熱奶時要慢, 否則蛋會被燙熟. 二是要掌握入爐時間, 焗不夠蛋温過低不會凝固, 焗太久蛋會老 My last post was about an Italian dessert. Today, I am sharing with you a French one! Crème brûlée is mainly a custard dessert made with whipping cream, egg yolks and sugar. For fear of its calories, I replaced some whipping cream with milk. The custard is still smooth and creamy though… For a foolproof crème brûlée, pour hot cream mixture into the yolk mixture slowly so as not to scramble the eggs. Also pay attention to the baking time. Underbaked custard won’t set. If overbaked, you wont’ get that creamy texture. 法式焦糖燉蛋 Crème Brûlée 材料 Ingredients: 淡忌廉 Whipping cream 400 ml 牛奶 Milk 125 ml 大蛋蛋黃 Egg yolks, large 5 糖 Sugar 40 g (要多少少做焦糖面 plus more for caramelized sugar) 香草醬 Vanilla bean paste 1/2 tsp 做法 Preperations： 1. 焗爐預熱325ºF (165ºC) . 準備烤盆一個, 盆內墊毛巾, 再放入六個陶瓷杯. (放毛巾可避免小杯移位) 1. Preheat oven to 325ºF (165ºC). Line a baking pan with a tea towel then place 6 ramekins on top. The tea towel will prevent the ramekins from floating around. 2. 蛋黃放鋼盆中, 加入糖用打蛋器打至顔色轉淡. 拌入香草醬備用 2. In a mixing bowl, whisk yolks and sugar until pale in color. Add vanilla bean paste then set aside. 3. 淡忌廉和牛奶倒入小鍋煮至邊緣開始冒泡(不用煮滾) 3. Heat cream and milk in a saucepan to almost a boil. 4. 進行調温: 將熱奶逐少加入蛋黃液中, 期間不停攪拌, 使蛋黃温度漸漸升高. 熱奶加得太快或太多容易將黃蛋燙熟, 若發現有顆粒可將混合物過篩一次 4. Temper the eggs by slowing adding the heated cream into the yolk mixture. Add cream in small quantity and keep whisking. You want to gradually bring up the temperature of the eggs without cooking them. Strain mixture if needed. 5. 將混合物表面的泡沫撇走後, 平均倒入小杯中. 把熱水注入烤盆(水位約到小杯一半高度), 焗三十至三十五分鐘. 入爐時間視乎烤盆及杯子大小, 嘗試搖搖小杯, 看見蛋液已凝固但中央仍會搖晃, 便可將小杯從焗爐取出. 用温度計插入蛋的中心測温的話, 温度約170 -175ºF (75-80ºC) 5. Skim any foam that forms on top of the mixture with a spoon. Pour mixture evenly into 6 ramekins. Fill baking pan with hot water until water level is halfway to the ramekins. Bake in this water bath until custard is set but still wobbly in center, 30 to 35 minutes. Baking time varies based on pan size, ramekin size, oven settings and so on. If you have an instant read thermometer inserted right in the middle of the custard, it should register approximately 170-175ºF (75-80ºC). 6. 小杯取出置鐵架放涼. 餘温會令蛋液繼續凝固. 放涼後可蓋上保鮮紙放進雪櫃冷藏(少兩小時 6. Remove ramekins from water bath and let cool completely on a wire rack. Custard will set up more when it cools. Cover ramekins in plastic wrap and chill in the fridge for at least 2 hours. 7. 食用前將糖(份量約每杯1 - 2茶匙)薄薄的洒在蛋上, 用火槍對着糖以打圈方式將糖燒至溶和焦化. 待五分鐘後焦糖面變硬後可供食用 7. Before serving, sprinkle each ramekin evenly with 1 to 2 teaspoons of sugar. With a kitchen blowtorch in a circular motion, melt the sugar carefully until it is caramelized and turns golden brown. Serve immediately after the sugar hardens, about 5 minutes. 影片教學(英文)可參考SimpleCookingChannel Watch this from the SimpleCookingChannel for a video demonstration: https://youtube/watch?v=OflAXSJ62RE
Posted on: Tue, 14 Oct 2014 14:47:36 +0000
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