超喜歡這個甜品,每逢節日煮大餐都會整!因為可以預早準備雪凍,第二日加砂糖燒焦糖脆面就大功告成😎這次我半夜整,包括拍照拍片時間,20分鐘就焗得❤️🔥建議用純天然雲呢拿香草膏(vanilla bean paste)入面包含雲呢拿籽,味道比雲呢拿油好好多🥹自從識整就好少出街食🤣
做法超簡單,之前老公跟我食譜做都大成功🥰今次用了BALMUDA The Toaster整!除了焗黃金吐司,一般焗爐的function佢都做到😙輕鬆焗到滑滑燉蛋🫶🏻
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🍮法式焦糖燉蛋📝食譜
烹調時間⏱30分鐘
🔸材料 🔸
雞蛋 2隻
鮮奶 100ml
淡忌廉 120ml
砂糖 30g
雲呢拿香草膏/香油 半茶匙
🔹做法🔹
1. 雞蛋拌勻,加入淡忌廉
2. 小鍋加入鮮奶和砂糖,小火加熱,攪拌至糖溶化,放涼備用
3. 慢慢倒入步驟1的蛋漿,不斷攪拌避免煮熟蛋漿;過篩,加入雲呢拿香草膏,注入容器
4. 容器放入烤盤,蓋上錫紙,倒入80度熱水至1/3高度,170度浸焗30分鐘;取出放涼至室溫,放雪櫃雪一晚
5. 撒上砂糖,用火槍燒出焦糖面即成(可參考帖内影片)
6. 如沒有火槍,可以放上焗爐最上格,用燒烤模式焗5分鐘至糖溶化
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🔸Ingredients🔸
* 2 eggs
* 100ml fresh milk
* 120ml cooking cream
* 30g sugar
* 1/2 tsp vanilla paste
🔹Instructions🔹
1. Mix eggs and cooking cream.
2. Heat fresh milk and sugar in a pot, stir until sugar dissolves. Let it cool.
3. Slowly pour egg mixture into the pot, stir constantly. Strain and add vanilla paste. Pour into a container.
4. Place the container in a baking pan, add 80 degrees water to reach 1/3 of the container. Bake at 170°C for 30 mins. Let cool to room temperature, then chill in fridge overnight.
5. Sprinkle sugar on top. Use blow torch to caramelize the sugar (Or broil in oven for 5 mins).
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