Earl Grey Crème Brûlée 伯爵茶法式焦糖燉蛋

INGREDIENTS

50 ml heavy cream

40 ml milk

1/2 vanilla pod

4 earl grey tea bags

1 egg yolk

7g sugar

INSTRUCTIONS

1. Preheat oven to 140 ºC . Prepare 2 ramekins (7 cm diameter x 4 cm height)

2. Heat heavy cream, milk and earl grey tea on low heat in a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the pan. Throw in the empty pod as well

3. Turn off the heat when the cream mixture just begin to boil (as soon as small bubbles appear on the surface)

4. Remove the empty pod from the cream mixture

5. In a separate heatproof bowl, whisk together egg yolk and sugar until pale yellow

6. Gradually pour the cream mixture over the egg mixture while whisking constantly

7. Strain the mixture through a fine sieve into the ramekins (about 2/3 full)

8. Place the ramekins into a hot water bath that reach halfway up the ramekins

9. Bake for 20 minutes or until the custards are just set (slightly jiggle in the middle)

10. Remove the ramekins from the hot water bath and and set aside to cool

11. Place in the fridge to chill

12. When it's ready to serve, sprinkle a teaspoon of sugar evenly on the surface of the creme brulee and caramelise with a blow torch

13. Enjoy!

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材料

50毫升 忌廉 40毫升 牛奶 1/2 香草豆莢 4個 伯爵茶包 1 蛋黃 7克 糖

做法步驟

1. 將焗爐預熱至140ºC。準備2個陶瓷杯（直徑7厘米, 杯高4厘米）

2. 以小火加熱忌廉和牛奶，並放入伯爵茶，將雲呢拿條縱向切開並用刀尖刮出雲呢拿籽。把雲呢拿籽及空莢一同扔進鍋裡。

3. 當忌廉剛開始沸騰時（表面出現初沸泛起的小氣泡）即可關火

4. 從忌廉中取出空莢

5. 在另一個耐熱碗中，攪拌蛋黃和糖至發白

6. 將熱忌廉逐少加入蛋黃混合物內，同時不斷攪拌

7. 將混合物過篩，倒入陶瓷杯內（約2/3滿）

8. 將陶瓷杯放入熱水浴中，水位高度為陶瓷杯的一半

9. 烘烤20分鐘直至表面剛凝固（中間略微晃動）

10. 從熱水浴中取出陶瓷杯，放一旁冷卻

11. 放入冰箱冷藏

12. 準備食用時，將一茶匙糖均勻撒在燉蛋上，並用火槍把糖燒至融化，形成焦糖脆殼

13. 請享用！

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