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
7 l) p3 z) o2 e' z) E0 l, k8 b, b布丁液~
雞蛋2顆
細砂糖3大匙，約40公克
牛奶200cc
香草精或碎檸檬皮少許(選用)
其他熱水一壺

0 e, K* R+ E; }8 D8.5公分布丁杯３個，塗上奶油
3 8.5cm pudding cups, coated with cream
3 W! }3 Y% T( Z5 ^. y9 D4 r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
, Q. `3 h8 w6 k1 R1 w+ O* a煮至糖溶解且焦糖化後，加入２大匙熱水
& _5 Q. h4 A# ]Cook until the sugar is dissolved and caramelized, then add 2 tablespoons of hot water
4 X; X1 m" O  B  S) v. e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
  d( O0 L+ n) V! M; t8 R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
" @; J& u% C) C% y3 [/ x  a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
將蛋液與牛奶混合，動作要快~避免蛋液變成蛋花
( @4 u# u9 h4 w3 H7 d: \0 WMix 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
+ E* X4 s% x( CStrain the pudding liquid once
將布丁液倒入布丁杯
* L; U! U) f; ~" e8 R3 ^4 S% b7 kPour pudding liquid into pudding cups
) x2 h! H8 J$ R  d0 g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
* O! i( f7 q$ Q6 Z5 |: v; ^6 @" g8 u, k將布丁放入預熱到170℃的烤箱，烘烤15分鐘~20分鐘
1 ]2 C: v( T, l2 e( I7 E$ VPut the pudding in an oven preheated to 170°C and bake for 15-20 minutes
烤好的焦糖布丁取出放至完全冷卻，再放入冰箱冷藏
7 e" R4 Y5 b5 d  s) _2 |1 K( @Take out the baked creme brulee and let it cool completely, then put it in the refrigerator
  o- D# ]9 e: ]7 \% V冰鎮過後的布丁用湯匙壓邊緣，讓布丁與布丁杯分離
/ J6 @$ i& @/ R! k* r) _% c3 b) _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
4 ?) \; P* j- A4 V加上裝飾~法蘭焦糖布丁，完成
Add garnish ~ flan creme brulee, done