尖必叻焦糖奶油布丁Chempedak Crème Brulee

【材料】
鲜奶125毫升、细糖70克、盐1/2茶匙、无糖鲜奶油300毫升、A蛋2粒、A蛋黄2个、尖必叻果肉150克
额外白糖（撒面用）
烤杯5-6个（6.5 X 5公分）

【做法】
1.将尖必叻剖开，取出果肉，放入电动搅拌器内搅拌成茸。（图1）
2.把烤炉预热至175℃；烤杯放在烤盘里，然后倒入热水至把烤杯半身浸泡在水里。
3.把牛奶、糖及盐放入不黏锅里以小火煮至溶解，间中以手打器搅拌。（图2）
4.另外把鸡蛋和蛋黄搅拌均匀，然后加入热奶里。（图3）
5.加入鲜奶油和尖必叻果泥，搅拌均匀。（图4-5）
6.把尖必叻混合料倒入烤杯里，然后放入烤炉烤25-30分钟或至表面凝固即可。（图6-7）
7.待凉1小时后以保鲜膜覆盖，收入冰箱3-4小时。
8.吃前把糖撒在表面，再入烤炉以250°C 烤 2-3分钟至表面成糖焦状即可。也可直接以火枪把糖烧焦。马上享用。（图8）

【Ingredients】
125 ml fresh milk, 70 g castor sugar, 1/2 tsp salt, 300 ml non-sweetened dairy cream, 2 “Grade A” eggs, 2 “Grade A” egg yolks, 150 g mashed chempedak flesh
Extra sugar for sprinkling tops
5-6 ovenproof ramekins [6.5cm x 5cm]

【Method】
1.Open the cempedak and remove the flesh, blend it into puree. (pic 1)
2.Pre-heat oven @ 175℃. Place six ovenproof ramekins in a large roasting pan and add enough boiling water to come halfway up ramekin sides.
3.Combine milk, sugar & salt in a non-stick saucepan. Use a hand whisk and stir over gentle low heat until the mixture is warm and sugar dissolves. Remove the saucepan from heat. (pic 2)
4.Whisk the eggs and egg yolks together. Do not overbeat. Sieve into the warm milk mixture.(pic 3)
5.Pour cream & stir in the chempedak flesh.(pic 4-5)
6.Pour the chempedak mixture into ramekin dishes and bake in oven for 25-30 minutes or until mixture is just set.(pic 6-7)
7.Cool for 1 hour, then cover with plastic wrap and place in the fridge for 3-4 hours or until chilled.
8.When ready to serve, add a sprinkling of sugar over the top of the set custard. Grill at 250°C for 2-3 minutes or until the sugar caramelises, Alternatively, use a blowtorch over the brulee until the sugar melts and is golden. Serve immediately. (pic 8)