Crème Caramel 焦糖布丁
This classic french dessert, custard pudding with a layer of caramel on top. Light and delicious, great dessert for any occasions for adults and kids.
I love to make this dessert, whenever I have guests or just want to make some simple dessert, creme caramel is always perfect. Very easy to make, but the outcome is so beautiful and delicious, definitely can impresse your guests.
The original creme caramel is oven bake in hot bath, or you can also steam it till the custard is full cooked.
這個大家都喜歡的焦糖布丁是法式甜點Crème Caramel，頂層的焦糖再加滑滑的雞蛋布丁，簡單但超美味的甜品。自似很難，但其實很容易做，先做一層焦糖液，再做布丁部分，焗後放入雪櫃數小時，脫模後焦糖便會在頂層囉！ 作下午茶或宴客甜品最好，做法簡單，新手不敗！
In a saucepan, add sugar and water mix well, cook on medium haet, keep stirring, once the sugar start to caramelize, do not stir and let the caramel begin to turn brown. Remove from heat and add one tablespoon of hot water and mix well. Then quicky pour the caramel into ramekins, coat the bottom evenly and set aside.
在小鍋內下糖及水拌勻，用中火煮至糖變焦糖色，離火，再下一湯匙熱水拌勻。立刻將焦糖液倒入烤杯內，均勻鋪在杯內備用。
Beat the eggs and sugar, then slowly add in warm milk (with vanilla extract) and mix well. Strain the mixture through fine sieve, transfer the mixture into ramekins.
Put the ramekins into roasting tin, pour boiling water into roasting tin about 1/3 of the ramekins. Bake in preheated oven at 160C, for 20 to 25 minutes until the custard just set. 
打發蛋及糖，然後加入微暖的牛奶（加入雲呢拿香油）拌勻。用篩過濾後倒入烤杯內。將烤杯放入烤盤內，倒入沸水，至烤杯的1/3。放入已預熱160度焗爐，焗20至25分鐘至布丁表面凝固。
Let it cool completely then chilln in fridge for at least 3 hours. To unmold it, run a sharp knife around inside of the ramekin, then invert it onto a serving plate.
布丁待涼後，放入雪櫃最少三小時。享用前用刀沿邊劃一圈，再倒在碟上即成！
- 3 eggs
- 100 gram sugar
- 450 ml milk
- 1 teaspoon vanilla extract
- 80 gram sugar
- 3 tablespoons water
- 材料：
- 雞蛋 -3隻
- 糖 -100克
- 牛奶 -450毫升
- 雲呢拿香油 -1茶匙
- 焦糖液：
- 糖 -80克
- 水-3湯匙
- In a saucepan, add sugar and water mix well, cook on medium haet, keep stirring, once the sugar start to caramelize, do not stir and let the caramel begin to turn brown. Remove from heat and add 1 tablespoon of hot water.
- Then quicky pour the caramel into ramekins, coat the bottom evenly and set aside.
- Beat the eggs and sugar, then slowly add in warm milk (with vanilla extract) and mix well.
- Strain the mixture through fine sieve, transfer the mixture into ramekins.
- Put the ramekins into roasting tin, pour boiling water into roasting tin about 1/3 of the ramekins. Bake in preheated oven at 160C, for 20 to 25 minutes until the custard just set.
- Let it cool completely then chilln in fridge for at least 3 hours.
- To unmold it, run a sharp knife around inside of the ramekin, then invert it onto a serving plate.
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