焦糖燉奶布丁 《法式甜品》 Crème Brûlée《French Style Dessert》

如果在一間好的餐廳吃飯，通常我們會點頭尾盤加起來有三、四道菜的晚餐；有時不同的餐牌還可能提供多至五、道菜的選擇。

但平時在家款宴朋友、或弄週末家庭餐，特別敍會等等；要煮一個主菜配所有的副菜還加上甜品，對一個忙碌的女主人來說，已是夠她張羅的了。

When eating out in a nice restaurant, we usually order a three or four course dinner or sometimes up to five or six depending on the menu.

But when entertaining at home for friends, weekend family meals or special gathering, cooking a main course with all the trimmings plus dessert is already quite enough work for a busy hostess. 

主菜當然最為重要，但對很多人甜品也絕不能忽視。因為如果是一道出色的甜點，它可以在一頓美味的套餐後給予那份屬於完美的享受感。 

The main course is always important, but to some people dessert is equally significant. It is an absolute delight to enjoy a special dessert at the end of a scrumptious meal.

當面對這種期待時，壓力可不算小；因為你也不想端出來給客人品嚐的甜品，看去或吃起來不夠上乘的水準。

With such expectations comes a lot of pressure, as you don’t want to bring out a pudding that looks or tastes less than perfect to your guests.

像很多家庭主婦一樣，我也收集了一些甜點食譜，用很少的時間和功夫，便能做出可以滿足我家餐桌旁坐著嗜甜食客的口味。

Like most housewives I’ve collected quite a few sweet recipes which can be put together in a minimum amount of time and with little effort, and these simply-made offerings are able to satisfy the sweet tooth of any guest at my dining table.

焦糖燉奶布丁便是其中一款。

Creme brulee 意思是烤焦了的奶油。這道甜品可以預先做好放在冰箱裏，要上桌前取出，用焗爐 (烤箱) 內上方的烤管 (Grill ) 或用噴燈 ( blow torch) 去烤焦鋪在燉奶上面的一層糖。

Creme brulee is one of them.

Creme brulee means burnt cream.  It can be prepared in advance and kept in the fridge until serving time, then prepared at a moment's notice by using a hot grill or blowtorch to burn a layer of sugar on top of the baked custard.

雖然準備功夫不需要很多，但要做到這甜點的幼滑輕柔，你仍然要付出體貼的心意。

大概需要 45 分鐘做這甜品。但在這段時間內，你不能把注意力分散。所以請你要做好準備才開始。

Although there isn't a lot of preparation involved, because of the delicate nature of this dessert you do need to give it some tender loving care.

It takes roughly 45 minutes from beginning to end to make this pudding.  But during that time, you can't afford to take your eyes off the whole procedure.  So get yourself ready before you start.

在以下的 45 分鐘內，只有你和你的焦糖燉奶布丁，沒有任何東西可以干擾你們。

For the next 45 minutes, it's only you and your Creme Brulee, nothing should get in between you!

焦糖燉奶布丁《法式甜品》

( 6 人份)

材料：

• 雙忌亷 Double cream 600 ml
• 雲呢拿莢 Vanilla pod 1 枝 或 雲呢拿香精 1 茶匙
• 大號蛋黃 6 個
• 幼砂糖 caster sugar 30g
• 鹽 1/4 茶匙

• 淺色幼黃軟糖 6 湯匙作鋪面用

Crème Brûlée《French Style Dessert》 

(Serves 6 )

Ingredients:

• 600ml Double cream
• 1 vanilla pod or 1 teaspoon vanilla extract
• 6 large egg yolks
• 30 g caster sugar
• 1/4 teaspoon salt

• 6 dessert spoon light brown soft sugar for toppings

做法：

1.  預熱焗爐 ( 烤箱 oven ) 至 150 C / 300 F / Gas 2。把蛋黃，鹽和幼砂糖置耐熱大碗中，打發至完全均勻。

Method:

1.  Preheat the oven to 150C / 300F / Gas 2.  Put the egg yolks, salt and caster sugar into a large, heatproof bowl, whisk until combined.

2.  把雙忌亷 ( Double cream ) 倒進小煲去；把雲呢拿莢中間切開，刮出香籽，把籽連莢丟進

煲去。用中小火把忌亷煮至沸點。期間不時攪動以防燒焦或黏底。

開始滾後便關火，掉去雲呢拿莢。把忌廉逐少逐少的倒進蛋糖液中，不斷快手拌勻。這方法是叫做溫度處理，用以防止蛋液凝化。

2.  Pour the cream into a saucepan; slit the vanilla pod in half length ways.  Scrape out the seeds and put the pod and the seeds into the pan, bring to the boil over a medium-low heat.  Stir occasionally to prevent it from burning or sticking to the bottom.

Once it begins to boil, turn the heat off and discard the vanilla pod.  Gradually adding the milk and cream mixture into the egg yolks and sugar mixing bowl little by little, whisking to combine after each addition.  This is called tempering and prevents the egg from curdling.

3.  把忌廉蛋溶液過篩 2 次瀘進一個大玻璃瓶 ( 瀘去氣孔和凝結蛋塊 )。把蛋液平均倒進 6 隻可入焗爐的小砵子去。 

3.  Strain the cream mixture through a fine sieve 2 times into a large liquid measuring jug ( to remove any bubbles and bits of lumps ).  Divide the mixture between six ovenproof ramekins equally.

4.  把小砵們放在一個深底的烤盤去。注入沸水至小砵 2/3 的高度。

4.  Put the ramekins in a deep baking tray.  Pour hot water into the tray until it comes two third of the way up the ramekins.

5.  置焗爐 oven 內隔水焗 30 - 35 分鐘至燉蛋凝結，30 分鐘時取出查看 - 搖動小砵時中間仍

應有少許動盪的感覺。取出讓完全涼化後用錫紙蓋著放冰箱內最少 2 小時，燉奶會在冰箱內

完成凝結過程。

5.  Put in the oven and bake for about 30-35 minutes or until the custard is set, check after 30 minutes; it should only wobble faintly in the middle when shaken.  Remove from oven and allow cooling completely and then cover with foil to refrigerate for a minimum of 2 hours, the custard will finish setting in the fridge.

6.   當要上桌時，在每砵燉奶上洒一湯匙的淺色黄幼糖。放在已預熱至最高温的烤管 ( grill ) 下或用噴燈 ( blow torch) 去烤焦鋪在燉奶上面的一層糖。要烤至糖溶掉起泡轉褐色和平溜。只可以逐砵烤糖才得到完美效果。如果你用烤管的話，要放回冰箱 30 分鐘再涼化。

6.  When ready to serve, scatter the tops of the cold Creme brulee with a dessert spoonful of light brown soft sugar each, and use a blowtorch or high heat grill to caramelise the tops - until the sugar bubbles, turns amber and forms a smooth surface.  If using a hot grill, make sure the grill is red hot before you put the Creme brulee under it, only do one at a time and you may need to put them back in the fridge for half an hour before serving to cool down again.

經過 3 次不同的材料、温度和時間測試；這個版本的食譜，我相信你們也可以在自己家裡成功做到。

After 3 different rounds of testing with ingredients, temperatures and timings, this is the final version of the recipe that I think you can safely re-produce it at home with confidence.