奶油咖啡酒焦糖布丁Baileys Cream Brulee

【材料】
鸡蛋40克、蛋黄50克、白糖60克、鲜奶油300克、Baileys奶油咖啡酒50毫升

【做法】
1.把鲜奶油和白糖煮至滚。（图1）
2.另外把鸡蛋、蛋黄及Baileys奶油咖啡酒混合。（图2）
3.将奶油糖加入蛋料里搅拌，过滤。（图3）
4.捞出表层泡沫，以确保细滑。
5.把混合料倒入耐热小碗里，不必填满，留1公分空位。（图4）
6.把碗放入深烤盘里，加入盖一半的热水。放入烤炉以150℃ 烤 25-30分钟至凝固。（图5）
7.可以摇晃烤盘，如果布丁还不够凝固可再加时5-10分钟。（图5）
8.收入冰箱，吃前撒上黄糖，然后以手持喷火器把糖烧至焦，摆上水菓装饰（随意）即可。（图6-8）

（贴士：可用3克即溶咖啡精代替奶油咖啡酒。）

【Ingredients】
40g whole egg, 50g egg yolk, 60g sugar, 300g cream, 50g Baileys Irish Cream

【Method】
1.Boil the cream with sugar.(pic 1)
2.Mix the eggs, yolks and Baileys in another mixing bowl.(pic 2)
3.Pour the cream mixture on to the egg mixture and mix well.Strain the mixture. (pic 3)
4.Skim away the top layer of froth to ensure a smooth mixture.
5.Pour the mixture into oven proof remekin dish. Do not fill up to the rim. Leave 1cm space.(pic 4)
6.Put the remekin dishes into a deep baking tray. Put the tray into the oven and pour hot water into the tray until half of the height of the remekin. Bake at 150℃ for 25 to 30 minutes.(pic 5)
7.To check if the dessert is cooked or not. Slightly shake the baking tray, if the mixture is still wobbly, then add another 5 to 10 more minutes.
8.Chill and before serving, sprinkle some soft brown sugar on top of the cream brulee andusing a blow torch, burn the surface of the sugar to caramelize the sugar. Garnish with fresh fruit (optional). (pic 6-8)

Tips: Can replace Baileys Irish Cream with 3g instant coffee powder.