焦糖燉蛋
焦糖燉蛋

 

材料:

蛋黃 – 4個

砂糖. – 4tbsp

淡忌廉 – 250ml

牛奶 – 250ml

雲呢拿精油 – 1/2tsp

紅糖 – 少量

 

做法:
  1. 先將蛋黃和糖攪勻,再加入雲呢拿油攪勻,然後加入鮮奶和淡忌廉攪至混合。
  2. 混合後過篩,便可倒入燉蛋碗內,蓋上保鮮紙,然後將燉蛋碗放在加有水的烤盤內。
  3. 放入蒸烤爐,選擇純蒸90℃模式蒸30分鐘。
  4. 出爐後待涼,然後放入雪櫃。
  5.  食用時將紅糖灑在蛋面上,用火槍燒至金黃色便可。
Crème Brûlée

 

Ingredients:
Egg yolks – 4 pcs
Caster sugar – 4 tbsp
Whipping cream – 250 ml
Milk – 250 ml
Vanilla essence – 1/2 tsp
Brown sugar – little
Method:
  1. Beat the egg yolks and sugar, mix with vanilla essence, cream and milk.
  2. Sieve the mixture and divide the mixture into four ramekins, and place in deep ovenware. Pour boiling water into the tin to reach halfway up the side of ramekins.
  3. Steam in the oven for 30 mins with 90℃.
  4. Cool down before putting into refrigerator.
  5. Using a torch, melt the brown sugar and form a crispy top.