李尤: 焦糖布丁 [食譜] ~ Crème Caramel

分量: (Serves 4)

Step 1

用中火將砂糖煮溶。

Heat 2 Tbsp of water and 4 Tbsp of sugar in a sauce pan.

Step 2

當砂糖轉至啡色及變成焦糖狀態後，立即熄火

Simmer until the sauce is browned.

Step 3

離火後，加１湯匙水，搖動鍋子，混合

Carefully add 1 Tbsp of warm water to thin the sauce.

Step 4

把糖漿倒入布丁杯內待凝固。

Pour sauce into the molds.

Step 5

用慢火煮溶砂糖及牛奶後熄火，放涼。

Put milk and sugar in a medium pan and heat to dissolve sugar in the milk. Stop the heat and set aside.

Step 6

加進事先打散的蛋液拌勻。

Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture.

Step 7

將奶液倒入布丁杯內。

Pour egg mixture over the sauce in the molds.

Step 8

放在燒開的鍋中，用中火加熱約20分鐘即可。(蒸亦可)

Place the pudding molds in a steamer and steam on low heat for about 20 minutes or until cooked through.

~炎炎夏日~

冷熱食皆可

[ 之前用的容器是這樣子的 ~ ]

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李尤