材料

橘子果皮屑5克
奶油200毫升
小豆蔻4个
蛋黄2个
糖20克

做法

  1. 预热烤箱至130°C。
  2. 把橘子果皮屑、奶油和小豆蔻一起焖煮2分钟,过滤待用。
  3. 把蛋黄搅打1-2分钟至柔滑,加入糖,继续搅打1-2分钟至糖完全融化,混合物发白。
  4. 加入奶油继续搅打至混合均匀,过滤后倒进小蛋糕杯。
  5. 把蛋糕杯放进大型烤盘,在烤盘内倒入足量热水至蛋糕杯半腰处。
  6. 放进烤箱烤40分钟至杯沿部分坚实、中部仍然柔软。
  7. 取出烤盘,把蛋糕杯留在温水中30分钟。
  8. 取出蛋糕杯,盖上保鲜膜,放进冰箱冷藏4小时以上。
  9. 准备烤焦糖前20分钟需从冰箱取出。
  10. 撒上白糖,用厨房用喷火枪做出焦糖表面即可。

Orange & Cardamom Crème Brulee

Ingredients

5g orange zest
200ml whipping cream
4 cardamom pods
2 egg yolks
20g sugar

Method

  1. Pre-heat oven to 130°C.
  2. Mix orange zest, cream and cardamom pods and simmer for 2 mins. Strain and set aside.
  3. Beat egg yolks with a whisk for 1-2mins until smooth. Add in sugar and continue to whisk for another 2mins until sugar is fully dissolved and yolks are a pale.
  4. Add cream and whisk until fully blended. Strain and pour into ramekins.
  5. Place ramekins in a large roasting pan. Fill with warm water, halfway up the ramekins.
  6. Place roasting pan into oven and bake for 40mins until edges are set and middles still jiggling.
  7. Remove pan from oven and allow ramekins to cool in water bath for 30mins.
  8. Take out ramekins and cover with cling wrap. Chill in fridge for 4 hours or overnight.
  9. Remove from fridge about 20 minutes before caramelizing.
  10. Sprinkle granulated white sugar on top and caramelize with kitchen torch until golden brown.

食谱提供: The Salon
地址:Hotel Fort Canning, 11 Canning Walk
电话:6799 8809
电邮:fnb@hfcsingapore.com
菜肴示范: Chef Tan Choon Tong

text: 若昕 art direction: Kenz photo: Steven Soh