焦糖布丁Creme brulee

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材料:
鲜奶300毫升、甜奶油300毫升、香草豆包1个(剥开起籽) 、A蛋1粒、A蛋黄3个、细糖70克、咖啡酒100毫升
冷藏草莓、小碗

做法:
1.把鲜奶和奶油放入锅里,加入香草籽、鸡蛋及细糖,小火煮至糖溶解。
2.熄火,加入咖啡酒、搅拌均匀。
3.把材料倒入6-7个小碗中,然后放在烤盘里,加水至淹半个碗的深度,放入烤炉,以160℃隔水烤 40-45分钟至凝结即可取出,让它们冷却2-3小时。
4.吃前在布丁上撒额外细糖,然后以高温烤2-3分钟,或直接喷火把糖溶成糖焦。
5.配冷草莓吃。

Ingredients:[Makes 6-7]
300 ml fresh milk
300 ml non sweetened thickened cream
1 vanilla bean, split, seeds scraped
1 “Grade A” egg
3 “Grade A” egg yolks
70 g caster sugar, plus extra to sprinkle
100ml Kahlua / Baileys Irish Cream

Chilled strawberries, to serve
6-7 ramekins

Method:
1.Using a saucepan, place both milk & cream in a pan, add vanilla seeds, eggs & sugar then heat over low heat, until sugar dissolves.
2.Remove from heat, add Kahlua/ Baileys, whisking continuously.
3.Divide among 6-7 ramekins. Place ramekins in roasting pan and add enough boiling water to come halfway up ramekin sides. Bake in oven at 160℃ for 40-45 minutes or until just set. Remove, cool, then chill for 2-3 hours.
4.When ready to serve, sprinkle brulees with extra sugar and place under a hot grill for 2-3 minutes, or use a blowtorch until tops are golden and caramelised.
5.Serve immediately with strawberries.