Caramel Coffee Pudding 焦糖咖啡布丁
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Caramel Coffee Pudding 焦糖咖啡布丁

  • Preparation time: 10 minutes 准备时间:10分钟
  • Baking time: 40 minutes 烘培时间:40分钟
  • Difficulty Level: ** 难度:**
  • Serve 4: 四人份
Description
Ingredients
  • White sugar half cup - for Caramel 白糖半杯 - 做焦糖用
  • White sugar 2tablespoon 白糖2汤匙
  • Milk 500ml 牛奶500毫升
  • 1 teaspoon instant coffee 速溶咖啡1茶匙
  • Egg x 3 全蛋3个
How to Bake
  1. To make the caramel: put the half cup sugar into a saucepan and melt slowly over medium heat, tip the saucepan from side to side as the sugar cooks to keep the colouring even. Remove from the heat and carefully add 2 tablespoon water to stop the cooking process. Pour into 4 ramekins and leave to cool.
    煮焦汤:将半杯糖倒入一个平底锅,用中火慢慢加热唐至融化,轻轻左右摇晃锅子,
    使糖融化的速度均匀,上色也均匀。熄火后,加入两汤匙水迅速搅拌。倒入四个烤碗,冷却。
  2. Preheat oven to 150 degree. Put the milk,and coffee in a saucepan over the heat and stir until coffee is dissolved. Beat eggs and egg yolks with sugar, and strain the milk over the egg mixture small amount at a time and stir well. Ladle into the remekins and place in a roasting tin. Add some water to roasting tin up to 2cm. Bake 30-40 minutes, or until firm to the touch. Remove from the tin and leave until cool. Unmould onto plates and pour over any leftover caramel.
    烤箱预热至150度。将牛奶,速溶咖啡倒入一个锅子中,加热。
    将蛋和糖打散,过滤牛奶分次倒入蛋汁内,充分混合后。分四份倒入四个烤碗,
    然后将铐碗放入一个烤盘中。在烤盘和烤碗之间注入少许冷水,将近2厘米左右。 烤30-40分钟,摸上去不是液体就好了。从烤盘中取出,放凉。入冰箱2小时更好吃。
    铐碗脱模,倒入碟子里,将多余的焦汤汁淋上即可。


    -- 这个方子我试了好几次才成功做出嫩滑的布丁,个人觉得关键在于打蛋这个步骤,不能用电动打蛋器,手动的比较好。倒入牛奶的时候不能一次倒下去,必须分次下,边下边搅拌。防止过热的牛奶使蛋白凝结。如果想做香草口味,只要将速溶咖啡换成香草精。味道都不错。
Data sheet