今次食譜整日式人氣甜品_布丁燒/焦糖布丁。別看它只是普通的焦糖燉蛋，它內裹由三層組成，包括有焦糖、雞蛋布丁和海綿蛋糕。一口吃下有多種口感，而且焦糖漿由軟滑的布丁層滲入海綿蛋糕，濃郁的焦糖味加上濃濃的蛋香，甜而不膩。大家都試試做這個焦糖布丁吧！以下是我媽媽整的食譜。
焦糖布丁 食譜 Recipe
材料 Ingredients:
布丁 Pudding:
- 全蛋 4隻 / 4 Eggs
- 蛋黃 2個 / 2 Egg yolks
- 砂糖 65克 / 65g Sugar
- 鮮奶 380克 / 380g Milk
- 淡忌廉 100克 / 100g Whipping cream
- 雲呢拿油 1茶匙 / 1 tsp. Vanilla essence
焦糖面 Crème Brûlée Topping:
- 砂糖100克 / 100g Sugar
- 水 30克 / 30g Water
- 熱水 25克 / 25g Hot water
蛋糕底 Cake Base:
- 手指餅 適量 / Appropriate. Ladyfingers
- 鮮奶 適量 / Appropriate. Milk
做法 Step:
1) 把砂糖放入鍋中，加入水，用小火煮至沸騰，當糖水變成深啡色後，關火並加入熱水，做成焦糖並倒入模中，放入雪櫃冷藏降溫。 Mixing the sugar and water in a pot, and cook over low heat until it boils. When the sugar water turns dark brown, turn off the heat and add hot water to make caramel. Pour the caramel into a mold and refrigerate it.
2) 把蛋黃、雞蛋和砂糖拌勻備用。 Mix the egg yolks, eggs, and sugar together and set aside.
3) 把鮮奶和淡忌廉倒入鍋中用小火煮至60°C，然後把混合物繼少加入至蛋液，再加入雲呢拿油拌勻。 Put the milk and whipping cream into a pot and cook over low heat to 60°C. Then gradually add the mixture to the egg mixture, and finally add vanilla essence and mix well.
4) 把混合物過篩兩次使蛋液更幼滑，然後把蛋液倒入焦糖模中。Sieve the mixture twice to make the egg mixture smoother, then pour the egg mixture into the caramel mold.
5) 把布丁模鋪上錫紙，用水溶法170°C焗50分鐘，焗至表面凝固。 Cover the pudding mold with aluminum foil and bake at 170°C for 50 minutes using water bath baking method, until the pudding surface is set.
6) 把布丁取出，在布丁表面鋪上已沾鮮奶的手指餅。鋪上錫紙，用150°C焗15分鐘。 Takeout the pudding from oven and place ladyfingers that soaked in milk on top. Cover with aluminum foil and bake at 150°C for 15 minutes.
7) 把焦糖布丁待涼，放入雪櫃冷藏3 小時，然後脫模切件食用。 Let the caramel pudding cool, then refrigerate for 3 hours before unmolding, slicing, and serving.
