Creme Brulee/焦糖布丁

I love Creme Brulee as much as flan, but I like to make it the healthy vision by using whole milk. It turns out to be pretty good (maybe only for me) but I still want to share with you and maybe you will like it too. If you don’t care about calories that much use cream instead.

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Ingredients

2 egg yolks

3 whole eggs

9 tablespoons white sugar

1/2 teaspoon vanilla extract

2 1/2 cups whole milk

Directions

  1. Preheat oven to 300 degrees F
  2. Beat all the eggs, 5 tablespoons white sugar and vanilla extract in a mixing bowl until well mixed, don’t over beat it because we don’t want a lot of bubbles.
  3. Boil the milk in a saucepan over low heat until it is really hot and almost comes to boil. Remove it from heat immediately. Stir milk into the egg mixture; beat until combined.
  4. Pour milk and egg mixture over the strainer because I use whole egg. If you prefer to use egg yolks only(6 egg yolks)  then you don’t need to do this step.
  5. Pour the mixture to 6 (7-8 Oz.) ramekins. Bake in preheated oven for about 60 minutes or until the center is set. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  6. Pour about 2/3 tablespoon sugar over each of it, then brown the sugar by using a kitchen torch. Let cool on the counter for about 5 minutes then refrigerate until custard is set again.

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材料

2 个蛋黄

3 个全蛋

9汤匙白糖

1/2 茶匙香草精

2 1/2 杯全脂牛奶

 

做法

1.预热烤箱至华氏 300 度

2.在一个大碗里搅拌所有的鸡蛋, 5 汤匙糖和香草精,不要过分打蛋因为不想有很多的泡泡。

3.牛奶在一个锅里小火加热直到它几乎煮开。把牛奶搅和到鸡蛋混合物里; 搅拌均匀。

4.因为我用全蛋所以把牛奶混合物过滤一下。如果您更喜欢只用蛋黄(6个蛋黄) 那你不需要做这一步。

5.倒混合物至 6 个(7-8 盎司)的模子里。放入烤箱烤约 60 分钟,或直到中心凝固。从烤箱中取出,冷却至室温。冷藏至少 1 小时或过夜。

6.倒入2/3 汤匙糖在每杯的表面,然后使用厨用火枪融化白糖。在柜台上大约放5 分钟到凉然后放进冰箱冻再次冻10来分钟。

 

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