烤布丁 Flan

材料  雞蛋 Egg       6個

      牛奶 Milk       1 Liter 

      香草 Vanilla     2 Teas

      糖   Sugar     1 / 3 cup 

      焦糖 caramelized sugar          1 / 2 cup

焦糖   備厚底的鍋子 入2杯糖大火煮到呈咖啡色 加水1杯煮到溶化

      P S  黑糖會更香 平常可多煮些裝瓶備用

      Put 2 cups of sugar in a saucepan over high heat until browned. Then and 1 cup of water until melted.

一人份布丁 倒扣倒盤子 我加了籃莓醬





大的通常預備來聚餐用的

做法 1  烤箱預熱370度

        Preheat oven to 370 degrees

2        牛奶加糖煮至溫 不燙手

Warm the milk in a pot

3        雞蛋打勻過濾倒進牛奶

Whisk the eggs and pour through a sift into the warm milk

4        加入香草拌勻

Add vanilla

5        烤模先入些許焦糖 再倒入8分滿布丁液

Pour a little bit of caramelized sugar into the ramekins so that the bottom is covered. And then add milk mixture until 4/5 full.

6        隔水烤約20分 牙籤插入不沾即可 待涼冷藏 享用食倒扣在盤上

Place ramekins in a water bath and bake for 20 minutes until a toothpick can be poked and removed without sticking. Place in the refrigerator and serve upside down on a plate.

貼心叮嚀 大的模型須增加時間烤約40分鐘 隔水烤水必須有布丁模型一半高