法式燉蛋 Crème Brûlée

法式燉蛋  Crème Brûlée  

是最簡單的甜品製作之一
自家制，很容易喔
並不需要 hand-mixer/  stand-mixer, 更不涉及特殊材料或工具

這樣做：把幾個蛋黃與 動物性鮮奶油 （whipping cream or heavy cream, 35%) 混在一起，
再加一點點白糖霜（粉狀），放入焗爐，攤凍，把砂糖洒在上面，高溫烤焗一會

材料 You need ：
（1 1/2 teaspoons vanilla extract）
（3 egg yolks from large eggs）
（1/2 cup confectioner's sugar）
（1 pinch of salt)
  ( 1 1/2 cups heavy cream)
  ( 1/3 cup white sugar) Add later

1 1/2茶匙 雲呢拿香油
3隻蛋黃（大號雞蛋）
半杯 粉狀糖霜
少許鹽
1 1/2杯 動物性鮮奶油, 即忌廉（whipping cream/ heavy cream, 35%)
1/3杯 白砂糖 （後加）

 Yields 4 ramekins (6 once each)
這份量可做4個圓形 ramekins

1. Heat oven to 275°F

焗爐預熱275°F

2. Add the confectioner's sugar and a pinch of salt, and whisk.

把糖霜 ﹠鹽 完全混合 （工具：用Whisk)

3. Add a drizzle of the cream and whisk it into the egg yolk mixture to lighten it, then add the rest of the cream and whisk.

先加入少許鮮奶油 ﹠蛋黃，混合。 再逐漸加入餘下的鮮奶油

4. Pour the mixture through a sieve into another bowl. Add vanilla extract into the strained curd.

把混合物用篩過慮 並加入雲呢拿香精油

5. Pour the custard into 4 to 6 ramekins or oven-safe bowls and place them in a larger baking dish. Fill the ramekins as close to the edge as you can

倒入ramekin, 盡量加至接近邊緣位置

6. Place the baking dish in the preheated oven, and pour about 3 cups of boiling water into the baking dish around the ramekins.

把ramekin 放入一大焗pan， 把3杯水加入pan裡

整個過程就像燉的方式， 只是在焗爐中進行（法式燉蛋）

～～Bake for at least 50 minutes, and up to 60

～～焗50至60分鐘

～～Let them cool for 5 minutes, then refrigerate for at least 30 minutes

～～待涼5分鐘，然後放入雪櫃雪30分鐘

7. When ready to make the sugar crust, take the ramekins out of the refrigerator and dab their tops dry of any moisture or condensation.

雪櫃拿出來， 如果燉蛋表面有水份，用廚房紙輕力印乾

8. Sprinkle a fine layer of sugar over their tops. The key here is for the sugar layer to be of even thickness. Sprinkle the sugar then shake them back and forth to distribute the sugar evenly. 

輕輕洒上一層白砂糖， 均勻分佈

9. Move the top rack in your oven up as high as it will go. Place the ramekins in the oven on the top rack, and turn on the broiler. Broil for 5 to 10 minutes.  Take them out when they are golden brown and bubbling.  (Keep monitoring, to prevent over-cooked !!!)

把焗爐架移至最高，用“BROIL” 的模式，烤5至10分鐘  (期間不斷觀察, 避免烤燶 !!!）

10. It is traditional for crème brûlée to be served cold. If you like it cold, place the ramekins back in the refrigerator. They can be refrigerated for about 30 to 45 minutes before serving. Otherwise, serve luke warm.

可雪30至45分鐘，即成 傳統法式燉蛋！

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參考網誌 Reference ＞＞

http://www.thekitchn.com/how-to-make-creme-brulee-at-home-cooking-lessons-from-the-kitchn-139072