日式焦糖布丁 ┃Japanese Caramel Pudding

日式焦糖布丁 ┃Japanese Caramel Pudding

Prepare the caramel first, 30g sugar, 3 table spoon water into a small saucepan Put water the sides, avoid burnt sugar on the edge Put it over low heat Don’t stir it, otherwise it will get crystals You can stir it when all sugar’s dissolved Until nice golden amber color, you can turn it off And wait a few second, get a darken color Add 3 table spoon water slowly, be careful when you add the water Caramel may spit slightly and it will be HOT I like to get this darker color, it tastes little bit bitter and not that sweet Stir it and well combined Pour the caramel into each glass mould or ramekin evenly sharing it between the 3 moulds, set aside Crack the 2 eggs and 2 egg yolks together The leftover egg white, you can make egg white soufflé Add vanilla extract 1 teaspoon Whisk the eggs together Lightly beat the egg with a balloon whisk Stir with a spatula until all the sugar is dissolved Add the milk to the beaten egg while whisking the mixture. Don’t pour all at one time or you may scramble your eggs Place your sieve over the measuring jug and transfer your mixture back into the jug through the sieve Sift with a really fine mesh strainer, it can sift all the bubbles It will get smooth texture and no bubble in pudding Pour the mixture into the moulds Cover each cup with aluminum foil The foil will prevent the surface from getting dry use trays which have high sides Bake the puddings at 140ºC (280ºF) for 40~55 minutes depending on the moulds In the middle it will be jiggling Cover and refrigerate until serving or up to one night Use a knife and run along the edges of the mould place over the top of the mould turn upside down the dish gently shake the dish It’s really soft 🤣🤣 I like to add cream at the top, it adds much favour Add a little bit sugar Beat until soft peak Use two spoons to make a “quenelle” Then add it on the top It taste really good, soft and rich It’s like a baby butt🤣🤣🤣

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RECIPE

▼材料 Ingredients
(For 3 cups)

砂糖 Sugar 30g
清水 Water 3tbsp
熱水 Hot Water 3tbsp

全蛋 Whole Egg 2
蛋黃 Egg Yolk 2
鮮奶 Milk 250g
砂糖 Sugar 35g
香草精 Vanilla Extract 1tsp

▼步驟 Instructions

1. Sugar and water the pot, heat until dark brown color, add hot water. Pour into moulds.
2. Add egg yolks, eggs, vanilla. Whisk the ingredients thoroughly.
3. Mircowave sugar and milk in 1mins 30s or heat it in a pot. Until all sugar is dissolved.
4. Add the milk to the beaten egg while whisking the mixture. Sift it in 2 times.
5. Pour the egg into the moulds. Bake 140ºC (280ºF) for 40~55 minutes depending on the moulds.
6. Refrigerate at less 6 hours.

1. 將糖和水倒入鍋中，加熱至深褐色，加熱水。 倒入模具中。
2. 加入蛋黃，雞蛋，香草。 徹底攪拌。
3. 微波加熱糖和牛奶在1分30秒或在鍋中加熱，直到所有糖溶解。
4. 攪拌混合物的同時，將牛奶加到打好的雞蛋中。 篩選兩次。
5. 將雞蛋倒入模具中。 根據模具的不同，在140ºC（280ºF）的溫度下烘烤40〜55分鐘。
6. 冷藏最少6小時。

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Equipments :

Camera : Fujifilm XT-20
Lens : XF 18-55 F2.8-4
Mic：Zoom H6
Edit : Final Cut Pro

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