法蘭焦糖布丁

acchenry

焦糖~
細砂糖3大匙，約40公克
水2大匙
7 V- C" L* k1 C1 U) f6 b. V7 \熱水2大匙
6 ^1 x% t5 L1 n  Z  Y" [/ W布丁液~
( |6 C4 g% H' N雞蛋2顆
細砂糖3大匙，約40公克
: a% S% z( j! P$ Q& ]( ^- Z2 ]9 N牛奶200cc
1 E8 B( R4 }2 y- N香草精或碎檸檬皮少許(選用)
其他熱水一壺

- J0 Q) I: \0 u, e& t8.5公分布丁杯３個，塗上奶油
3 8.5cm pudding cups, coated with cream
平底鍋加入３大匙糖、２大匙水，開小火
; F$ B9 M( F* UAdd 3 tablespoons of sugar and 2 tablespoons of water to the saucepan, and turn on the fire
2 E9 _, f4 W9 D  ]! c煮至糖溶解且焦糖化後，加入２大匙熱水
, O. h8 l0 x' g& cCook 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
% t, r$ J( t$ H* W% ^. u加入３大匙糖，攪拌讓蛋與砂糖混合
Add 3 tablespoons of sugar and stir to combine the eggs with the sugar
/ H2 j) u; {6 B" f4 r* ^0 ^. I. g& y; r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
8 p" M8 }7 w9 ]+ M0 N& R  s+ c2 l/ e將蛋液與牛奶混合，動作要快~避免蛋液變成蛋花
4 \, c7 r8 J! a  V4 k5 [6 J6 G( z8 QMix the egg liquid with the milk, the action should be fast ~ avoid the egg liquid into egg flower
% ~4 k. P. o5 v, C3 y5 z將布丁液過濾一次
Strain the pudding liquid once
將布丁液倒入布丁杯
# j2 _+ J3 l/ r: I7 T1 r: PPour pudding liquid into pudding cups
# p9 U+ f) k( r2 Z, W/ c$ i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
9 {! V; w! P+ X. X3 Q4 OPour hot water into the baking pan with the pudding cups, the height of the hot water is 1/3 of the pudding cups
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
0 O1 c. ~1 e0 [; Y9 z0 o3 y烤好的焦糖布丁取出放至完全冷卻，再放入冰箱冷藏
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
, Z, r. n; R; [將布丁倒入盤中
Pour the pudding into a plate
6 W( D  k& o8 h6 x. z0 e* u加上裝飾~法蘭焦糖布丁，完成
Add garnish ~ flan creme brulee, done
7 F4 n/ Y1 }. G+ x6 D