2014年2月4日 星期二

Creme caramel 焦糖布丁(不用焗爐)





年初五祝各位開工大吉!慶祝完新年,踏入二月又到情人節,相信很多人都會爲情人節很傷腦筋,其實都不一定要被人開天殺價一頸血,大家都可以試試家中玩煮飯仔甜蜜一番。當然情人節就不少得來個飯後甜品,今次這布丁不用焗爐,不用模具。兩隻小杯,有雞蛋,砂糖,牛奶就以做到震騰騰的雞蛋布丁。即使沒有情人都可以做來氹下自己,氹下屋企人。

材料: (二人份量)

焦糖液
  • 細砂糖 3茶匙
  • 水 1茶匙
三份砂糖一份水
    蛋液
    • 蛋 1隻 (約55g)
    • 牛奶  兩倍雞蛋重量 (約110g)
    • 細砂糖 2湯匙 (28g)
    牛奶的比例是蛋的兩倍,砂糖的比例是蛋的半倍,這樣也方便記而且可以跟住做不同的分量。



    1. 首先煮焦糖,將砂糖和水放入不黏鍋中混合。
    2. 開小至中火煮糖,中途不要攪拌,當焦糖變爲啡黃色就成功了,把煮好的焦糖液倒進抺有少許牛油的杯內(塗牛油方便倒出布丁而不黏杯)。
    3. 砂糖跟雞蛋用打蛋器混合至沒有砂糖粒,加入牛奶混合,過篩及去除氣泡,再把蛋漿倒在杯內。

     

    4. 將雞蛋布丁用錫紙蓋住依圖隔水用中火蒸40-45分鐘,完成的布丁應該如蒸水蛋般而沒有水狀流動,可以熱食或待涼後放進冰箱冷藏。(錫紙可以防止倒汗水,用木筷子隔開蓋可以令熱空氣流出) 



    *要洗煮過焦糖的鍋很簡單,只要用熱水浸一會,所有焦糖就會溶於熱水內,再過水就可以洗淨。

    Ingredients: ( for two)

    Caramel sauce
    • sugar 3 teaspoons
    • water 1 teaspoon
    sugar to water = 3:1
      Egg mixture
      • egg 1 (around 55g)
      • milk  two times of the egg (110g)
      • sugar 2 tablespoons (28g)
      sugar: egg: milk = 0.5:1:2, you could remember the formula and adjust as you need.

      1. Cook the caramel sauce first, put the sugar and water into a small non sticky pot and mix well.

      2. Heat until it turns golden brown color and do not stir when it is heating. Pour the caramel into 2 small lightly buttered cups. (Butter is helped to release the pudding from the cup easier).

      3. Mix the sugar with egg until the sugar is dissovled. Add milk and mix. Use a sieve and filter the mixture so that it becomes smooth. Pour it into the cups.

      4. Use aluminum cling to cover the cups to ensure a smooth surface. Use a pair of chopstick to separate the wok and the lid to allow hot air to release. Steam for 40-45 minutes and it shouldnt look watery when it is done. You can serve hot or chil in the fridge if you like cold.

      *It is very simple to clean the caramel pot, pour some hot water into the pot and let it there for a while. All the caramel will dissolve in the hot water.

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