材料

牛奶200毫升
浓奶油250毫升
香草豆1/2条
蛋黄4个
砂糖50克
牛奶巧克力60克,融化
黑巧克力30克,融化
细黑糖少许,焦糖用
香橙姜酱200克

做法

  1. 把蛋黄和砂糖一起搅打至松白。
  2. 把浓奶油在平底锅中小火加热,慢慢加入蛋黄混合物中拌匀。
  3. 把混合物倒回锅中,用小火搅拌加热5-10分钟至浓稠,黏在木汤匙背面不掉落即可关火。
  4. 把混合物拌入融化的巧克力中,倒进蛋糕杯,放在深烤盘中,在烤盘中倒进足量清水,以盖过蛋糕杯腰线为准。
  5. 放进烤箱,用160°C烤25-30分钟。
  6. 取出后放进冰箱冷藏4小时以上。
  7. 在蛋糕上撒上薄薄的1层黑糖,用厨房用喷枪烤成焦糖即可。

Rich Valrhona Chocolate Crème Brûlée

Ingredients

200ml milk
250ml heavy cream
1/2 vanilla bean
4 egg yolks
50g sugar
60g milk chocolate, melted
30g dark chocolate, melted
some fine brown sugar for caramelizing
200g orange ginger coulis

Method

  1. Combine egg yolks and sugar, blend until pale and thick.
  2. Warm cream in a saucepan over low heat, slowly fold into egg yolk mixture.
  3. Return mixture into saucepan and stir over low heat for 5-10mins until custard coats the back of a wooden spoon. Remove from heat.
  4. Fold mixture into melted chocolate, pour into oven-proof ramekins and align them in a deep baking dish. Add enough water to cover half the sides of ramekins.
  5. Bake at 160°C for 25-30mins.
  6. Remove from oven and chill in refrigerator for at least 4hrs.
  7. Before serving, add a thin layer of brown sugar and use blow torch to caramelize it.
食谱提供: Racines
6428 5000
HA152@sofitel.com
示范厨师: Jean-Charles Dubois
执行总厨 Executive Chef

TEXT 若昕 PHOTOS Sofitel Singapore City Centre