白巧克力烤布蕾

材料
奶油250毫升、牛奶180毫升
蛋黄4个、砂糖55克
白巧克力90克（融化）
焦糖脆皮
砂糖4大匙

做法

  1. 预热烤箱至160°C。
  2. 把奶油和牛奶倒进小型平底锅，小火加热至开始起泡后关火。
  3. 把蛋黄和砂糖搅打至松白发泡，倒进奶油和牛奶混合物，搅拌均匀。
  4. 倒进平底锅中用小火搅拌加热6-8分钟至粘稠（可黏在汤匙上）。
  5. 把锅移开，加入融化的白巧克力，搅拌均匀。
  6. 把混合物倒进4个蛋糕杯中，放进大烤盘中，倒进约蛋糕杯一半高度的清水。
  7. 烘烤40分钟后取出，放进冰箱冷藏3小时。
  8. 取出后撒上1大匙砂糖，用料理用喷枪融化成焦糖即可。

 

White Chocolate Crème Brulee

Ingredients
250ml cream, 180ml milk
4 egg yolks, 55g caster sugar
90g white chocolate (melted)
Hard Caramel
4 tbsp caster sugar

Method

  1. Preheat oven to 160°C.
  2. Place cream and milk in a small saucepan. Heat gently over low heat to comes to the boil. Turn off heat.
  3. Whisk egg yolks and sugar together until thick and pale. Pour in warm cream mixture and mix well.
  4. Transfer back to the pan and stir over low heat for 6-8mins until thick enough to coat the back of the spoon.
  5. Remove from heat. Add in melted white chocolate and stir evenly.
  6. Pour mixture into 4 ramekins and place in a deep baking tray. Add in enough water to come halfway up the sides of the ramekins.
  7. Bake for 40mins. Remove and refrigerate for 3hrs.
  8. Sprinkle each brulee with 1tbsp caster sugar. Use a kitchen blow torch to caramelize it.

 

[stextbox id=”profile”] 食谱提供:
Siloso Beach Resort
地址：51 Imbiah Walk,Sentosa
电话：6722 3310/2
食谱设计及示范(chef):
Hidayat Cosnan
糕点主厨[/stextbox]

更多详情刊载于522期