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cream brulee (法式焦糖燉蛋) [複製鏈接]

carriechan

大宅

積分: 1339

1^#

發表於 06-8-13 17:27 |只看該作者

cream brulee (法式焦糖燉蛋)

想問點整cream brulee (法式焦糖燉蛋), 我老公好想食, 佢自己試過整, 但係唔夠鬆軟, 好實, 有無人可以指教下?

回望這半生　也許是場夢年月已帶走　幾個秋與冬淚也倦了夢也不斷轉眼逝去生命或許是場空

14/5/2006: 3.30kg (birth)
14/6/2006: 4.34kg (1 month)
20/7/2006: 5.58kg (2 month)
25/8/2006: 6.41kg (3 month)
16/11/2006: 7.5kg (6 month)

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fungwongphie

珍珠宮

積分: 46791

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2^#

發表於 06-8-13 20:00 |只看該作者

Re: cream brulee (法式焦糖燉蛋)

Try this :

Can serves 6-8

6 egg yolks
milk 1/4 cup
cream 1/4 cup
sugar 1 cup

Put all ingredients in a saucepan, well stir, discard any bubbles on the surface, simmer to boil. Then put the mixture in the container for serving. Put the container inside the baking tray with water (~half way full is enough). Put into an oven of ~180 deg C and bake for 10-15 min. Stay in the oven afterwards for ~ 30 min. until the egg custard is cool. Put in the fridge for ~ 1 hr. Before serving, sprinke some caster sugar onto the custard and bake in an oven at 250 deg C for 3-5 min. or alternately, use 火槍 to melt and brown the sugar.

I have made Cream Brulee successfully using this receipe.

:wink:

Please do not quote any information posted by fungwongphie.
不誠實使用電腦會構成罪行，切勿以身試法。
何謂不誠實使用電腦??

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