焦糖蛋奶布丁

2024-05-07 18:00:47 421

焦糖蛋奶布丁
已经进入冬至,是一年中最冷的时候,夜长昼短,可是这几天广州还是闷热,气候干燥,经常煲点儿糖水或汤来滋润,布丁是夏天的甜品,这个时候吃也不觉得凉,既然想吃就立刻行动吧。这款布丁是第二次做,第一次为了追求烤焦的感觉,表皮有点儿发硬,这次在烤的时候加盖了锡纸,香滑、细腻,是我想要的,最后我还自制了焦糖奶油酱淋上去了,好纯香的一份甜品。

Details of ingredients

  • 蛋黄3个
  • 淡奶油200g
  • 牛奶100g
  • 糖粉20g
  • 香草精数滴
  • 蓝莓干少量

Technique

  • 难度简单
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 焦糖蛋奶布丁

  • 1.准备好食材
  • 2.蛋黄打散,加入糖粉,搅拌均匀
  • 3.加入牛奶,搅拌均匀
  • 4.加入淡奶油,搅拌均匀
  • 5.过筛二遍,这样烤出的布丁才会光滑、细腻
  • 6.静置半小时,不要急着入烤箱
  • 7.布丁瓶开水烫过消毒,放点儿蓝莓干
  • 8.瓶口加盖锡纸,四个瓶就够了,烤盘注入大半盘温水,烤箱预热165度10分钟,上下火,中下层,165度烤35-40分钟。
  • 9.成品出炉,躺下那瓶稍有流动,不至于淌出来。
  • 10. 铺了圣诞的桌布,是否有点圣诞的味道?
  • 11. 淋上焦糖奶油酱,立刻有了不一样的感觉!
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