郁郁貢的爆牙

上個月某日揭下揭下我果本 正正甜品書，見到呢個經典 recipe，決定一試，材料簡單，做法又唔算複雜，兼且我晌烹飪電視節目都應該睇過不下數次近似嘅做法......

材料：（夠填 6 個 100ml 模）

For the caramel glaze

• 100g sugar
• 1 tablespoon water
• a little oil to grease the moulds

For the custard

• 500ml milk
• 1/4 vanilla pod
• 100g sugar
• 3 whole eggs + 2 egg yolks

步驟

1. Lightly grease the custard moulds.
2. Preheat oven to 200C.
3. Heat the sugar in a saucepan. Begin to stir when it starts to melt around the edges, then stir slowly but continously. When it is fully dissolved, add the water all at once and pour sufficient caramel into the custard moulds to cover the bottom by about 3mm. Any left over can be boiled up with water and served as a caramel sauce.
4. Put the pan of milk on the heat, cut the vanilla pod open lengthways and scrape the seeds and pith into the milk. Bring to the boil.
5. Beat the eggs and egg yolks thoroughly with the sugar but do not allow to become frothy.
6. Then stir in the hot milk gradually.
7. Pass the custard through a fine sieve and pour into the moulds.
8. Place moulds in a water bath (the water should be at a temperature of 80C) and left to cook for about 20 minutes.
9. Let the custards get thoroughly cool, and run around the inside of the mould with the point of a knife before turning them out.

睇唔睇到我做得唔好嘅地方呀？第一：我步驟 5 打出唔少泡，雖然撇走咗啲，不過都見到痘皮窿；第二：脫模手勢麻麻，個邊好唔整齊；第三：最失敗，原來老公唔係超鍾意食（佢鍾意食 Crema Catalana 架），等我仲整足六杯添......