Receta Lemongrass Cream Brulee 香茅焦糖布丁
- Ingredients: makes 6 small ramekins 1 large Egg
- 3 Egg yolks
- 40g Caster sugar
- 120g Fresh milk
- 250g Whipping cream
- 3 slices Ginger
- 2 stalks Lemon grass, white part only, sliced
Method:
Preheat oven to 150C.
Pour fresh milk and whipping cream into a sauce pot with lemon grass and sliced ginger. Bring the cream mixture to boiling point, then lower the heat and simmer gently for 3 minutes. Strain cream and discard ginger and lemon grass，set aside.
Lightly beat the sugar and eggs together in a large bowl until pale and smooth. Strain the egg mixture through a fine sieve.
Gradually add the cream to the egg mixture while whisking vigorously. This will temper the eggs so that they do not curdle. Once all of the cream has been added into the eggs, strain again and pour the mixture into ramekins.
Put the ramekins in a large cake pan or roasting pan and pour in enough hot water to come halfway up the sides of the ramekins.
Cook on the centre shelf for about 30-40 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove the ramekins from the water and allow to cool to room temperature and refrigerate for at least 3-4 hours or till next day.
Before ready to serve, sprinkle some caster sugar evenly over the custard, then caramelize with a blowtorch in a circular motion 2 to 3 inches above the surface. Allow a minute to harden.
预热烤箱150度。
将牛奶，动物性奶油，香茅和姜片混合在锅里煮至滚，用小火焖煮3分钟，过滤备用（把姜及香茅拿掉）。
放入预热烤箱（中间格）烘烤约30-40分钟或至蛋液表面凝固而轻力摇晃下会微盪，馀温会将蛋液煮熟。从烤箱拿出布丁待凉后冷藏三至4个小时或到隔天。
取出布丁，表面平均撒上白糖，用喷枪距离2至3寸，将白糖烧成脆皮糖衣即可享用。
Hope you have a wonderful week ahead!