法式经典:焦糖炖蛋|Crème Brulée

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10分钟| mins 30分钟| mins 2 torch 厨用喷枪
焦糖炖蛋(Crème Brulée)是以炖蛋奶(custard)为底,顶部覆盖一层脆脆的焦糖层为特色的传统法式甜点。炖蛋层通常是蛋黄,细糖和奶油混合,加入香草调味制作而成。
A crème brulée is a traditional french dessert made with a custard base and with a crunchy caramel topping. Traditionally the custard is flavoured with vanilla.
10分钟| mins 30分钟| mins
2 torch 厨用喷枪
食谱营养信息
Crème Brulée
能量 846kcal / 3536kj
其中脂肪提供的能量 711kcal / 2972kj
每份量242g % NRV Per 100g*
总脂肪 79g 54%
饱和脂肪 47g 97%
胆固醇 317mg 44%
总碳水化合物 20g 3%
糖20g
蛋白质 12g 8%
维生素 A 4%
1%
2%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
Crème Brulée
能量 846kcal / 3536kj
其中脂肪提供的能量 711kcal / 2972kj
每份量242g % NRV Per 100g*
总脂肪 79g 54%
饱和脂肪 47g 97%
胆固醇 317mg 44%
总碳水化合物 20g 3%
糖20g
蛋白质 12g 8%
维生素 A 4%
1%
2%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
Crème Brulée
能量 846kcal / 3536kj
其中脂肪提供的能量 711kcal / 2972kj
每份量242g % NRV Per 100g*
总脂肪 79g 54%
饱和脂肪 47g 97%
胆固醇 317mg 44%
总碳水化合物 20g 3%
糖20g
蛋白质 12g 8%
维生素 A 4%
1%
2%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
Crème Brulée
能量 846kcal / 3536kj
其中脂肪提供的能量 711kcal / 2972kj
每份量242g % NRV Per 100g*
总脂肪 79g 54%
饱和脂肪 47g 97%
胆固醇 317mg 44%
总碳水化合物 20g 3%
糖20g
蛋白质 12g 8%
维生素 A 4%
1%
2%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 预热烤箱150C|Pre heat the oven to 150C
    预热烤箱150C|Pre heat the oven to 150C
  • 煮热奶油|Heat up the cream
    中火,将奶油倒进汤锅中加热至起泡(不要让奶油煮沸,看到表面冒气泡即关火);放一边备用。
    Pour cream into a pot and heat over a medium heat until it is just boiling. Once it has reached boiling point and some bubbles appear take the pot off the heat and use late.
    煮热奶油|Heat up the cream
    中火,将奶油倒进汤锅中加热至起泡(不要让奶油煮沸,看到表面冒气泡即关火);放一边备用。
    Pour cream into a pot and heat over a medium heat until it is just boiling. Once it has reached boiling point and some bubbles appear take the pot off the heat and use late.
  • 制做蛋液|Make egg yolk mixture
    在一只耐热的大碗中,取出三只鸡蛋黄后加入细砂糖;用打蛋器打匀蛋黄与砂糖直至发白并变得稍微蓬松(手动的话约2分钟,电动打蛋器则打约1分钟);加入1茶匙的香草精并搅拌均匀。
    While the cream is heating up, put egg yolks in a heatproof bowl along with the castor sugar.Whisk the egg yolks and sugar together until the mixture is pale and a bit fluffy (whisk by hand for about 2 minutes or 1 minute with an electric whisk). Add a teaspoon of vanilla extract to the egg mixture and stir it to mix well.
    制做蛋液|Make egg yolk mixture
    在一只耐热的大碗中,取出三只鸡蛋黄后加入细砂糖;用打蛋器打匀蛋黄与砂糖直至发白并变得稍微蓬松(手动的话约2分钟,电动打蛋器则打约1分钟);加入1茶匙的香草精并搅拌均匀。
    While the cream is heating up, put egg yolks in a heatproof bowl along with the castor sugar.Whisk the egg yolks and sugar together until the mixture is pale and a bit fluffy (whisk by hand for about 2 minutes or 1 minute with an electric whisk). Add a teaspoon of vanilla extract to the egg mixture and stir it to mix well.
  • 混合蛋黄液和奶油|Combine the egg mixture and cream
    缓慢将热的奶油倒进蛋黄浆,边加边搅拌,让奶油和蛋液充分混合(这样可以避免较烫的奶油把蛋液煮熟);用搅拌的手法,尽量避免过多空气进入到液体中。 用过滤筛将奶油蛋黄浆滤到壶中(方便之后倒进小模子)。用过筛法可以将,蛋液中可能还没溶解的蛋黄和糖的结晶滤走。 用勺子舀去表面气泡层后(这样可以使成品表面更加顺滑),将奶油蛋黄浆倒进两个小模子中,倒至将近满的位置。 Note:我们使用的模子大小规格是:直径为8厘米,深4厘米。
    Slowly add the hot cream (it should still be hot but not boiling) to the egg mixture, stirring as you add (this is called tempering). Add a small amount to begin with so that it doesn't cook the egg mixture. Just mix in the cream using a stirring motion with a whisk. you don't want to be adding air to the mixture. Pour the cream and egg mixture through a fine sieve into a pouring jug. This will remove any lumps from mixture and any cooked bits of egg (which you may get if you add the hot cream too quickly or don't stir enough). Remove any foam (small bubbles) from the surface of the mixture in the jug with a spoon. This will give a better appearance to the final dish. Put 2 ramekins in a deep sided oven dish and pour the mixture into them, filling them nearly to the top. Note: 2 ramekin dishes approximately 8cm in diameter and 4cm deep.
    混合蛋黄液和奶油|Combine the egg mixture and cream
    缓慢将热的奶油倒进蛋黄浆,边加边搅拌,让奶油和蛋液充分混合(这样可以避免较烫的奶油把蛋液煮熟);用搅拌的手法,尽量避免过多空气进入到液体中。 用过滤筛将奶油蛋黄浆滤到壶中(方便之后倒进小模子)。用过筛法可以将,蛋液中可能还没溶解的蛋黄和糖的结晶滤走。 用勺子舀去表面气泡层后(这样可以使成品表面更加顺滑),将奶油蛋黄浆倒进两个小模子中,倒至将近满的位置。 Note:我们使用的模子大小规格是:直径为8厘米,深4厘米。
    Slowly add the hot cream (it should still be hot but not boiling) to the egg mixture, stirring as you add (this is called tempering). Add a small amount to begin with so that it doesn't cook the egg mixture. Just mix in the cream using a stirring motion with a whisk. you don't want to be adding air to the mixture. Pour the cream and egg mixture through a fine sieve into a pouring jug. This will remove any lumps from mixture and any cooked bits of egg (which you may get if you add the hot cream too quickly or don't stir enough). Remove any foam (small bubbles) from the surface of the mixture in the jug with a spoon. This will give a better appearance to the final dish. Put 2 ramekins in a deep sided oven dish and pour the mixture into them, filling them nearly to the top. Note: 2 ramekin dishes approximately 8cm in diameter and 4cm deep.
  • 放进烤箱烤|Bake in the oven
    将模子放到有一定深度的烤盘中,加入热水至覆盖模子的1/2位置;放进烤箱(150C)烤约30分钟。烤好的炖蛋应该是里面凝固,轻轻摇晃会看到蛋液的晃动。 烤好后取出放凉,如果想享用冰冻的炖蛋,也可以放进冰箱冷冻约4小时。
    Fill the oven dish with hot water so that it comes to about half way up the ramekins ( this is called a Bain Marie ).Put the dish in the oven and cook for about 30 mins. When ready there should be a slight wobble to the custard when shaken. Take the ramekins out of the oven dish and leave to cool.When cold put in the fridge for at least 4 hours.
    放进烤箱烤|Bake in the oven
    将模子放到有一定深度的烤盘中,加入热水至覆盖模子的1/2位置;放进烤箱(150C)烤约30分钟。烤好的炖蛋应该是里面凝固,轻轻摇晃会看到蛋液的晃动。 烤好后取出放凉,如果想享用冰冻的炖蛋,也可以放进冰箱冷冻约4小时。
    Fill the oven dish with hot water so that it comes to about half way up the ramekins ( this is called a Bain Marie ).Put the dish in the oven and cook for about 30 mins. When ready there should be a slight wobble to the custard when shaken. Take the ramekins out of the oven dish and leave to cool.When cold put in the fridge for at least 4 hours.
  • 制作焦糖层并上盘|Caramilise and to serve
    享用前,在炖蛋表面铺一层黄糖(约1茶匙)并摇平或用勺子推平;用厨用火枪相距10厘米左右的距离喷射黄糖表面(火枪不要靠太近!!)。 用火枪喷射的技巧是从外围喷起,看到糖起泡并融化后再喷射中间,糖表面呈黄金色/浅棕色即可。 Note:如果没有火枪的话,可以放到烤箱中,运用烧烤功能将表面糖层焦化。 享用时可以放上喜欢的水果点缀,如树莓/蓝莓等。
    Before serving, sprinkle about a teaspoon of brown sugar over the top of the custard. Shake the ramekins to spread the sugar evenly or use the back of spoon to make sure there is an even layer of sugar over the custard. Use a kitchen blowtorch to carefully melt the sugar, taking care not to burn it. Holding the flame about 2 inches from the surface of the dish, you should start by heating around the edge until the sugar starts to bubble and melt and slowly work your way into the centre until you have a nice even colouring of golden sugar. You can also caremelise the sugar by placing the ramekin under a hot grill.
    制作焦糖层并上盘|Caramilise and to serve
    享用前,在炖蛋表面铺一层黄糖(约1茶匙)并摇平或用勺子推平;用厨用火枪相距10厘米左右的距离喷射黄糖表面(火枪不要靠太近!!)。 用火枪喷射的技巧是从外围喷起,看到糖起泡并融化后再喷射中间,糖表面呈黄金色/浅棕色即可。 Note:如果没有火枪的话,可以放到烤箱中,运用烧烤功能将表面糖层焦化。 享用时可以放上喜欢的水果点缀,如树莓/蓝莓等。
    Before serving, sprinkle about a teaspoon of brown sugar over the top of the custard. Shake the ramekins to spread the sugar evenly or use the back of spoon to make sure there is an even layer of sugar over the custard. Use a kitchen blowtorch to carefully melt the sugar, taking care not to burn it. Holding the flame about 2 inches from the surface of the dish, you should start by heating around the edge until the sugar starts to bubble and melt and slowly work your way into the centre until you have a nice even colouring of golden sugar. You can also caremelise the sugar by placing the ramekin under a hot grill.
  • Enjoy!
    Enjoy!

西厨网上便利店提供部分材料和用具(在正文点击调料/用具即可直接转入网上商店),菜谱中涉及的其余用品可在以下超市购买(以广州为例):

以广州超市为例)

淡奶油|whipping cream,鸡蛋|egg,细糖|caster sugar,黄糖|brown sugar永旺超市/Ole超市
香草精|vanilla extractOle超市

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