甜品
由 CookWhatHK0 次收藏
法式焦糖燉蛋以蛋黃、法式酸忌廉同牛奶調成雲呢拿蛋奶，隔水焗熟，面層燒成香脆焦糖殼。
預熱焗爐至 320°F（160°C）。喺烤盤入面注入清水。
Preheat your oven to 320°F (160°C). While the oven heats, fill a roasting pan with water.
喺攪拌碗入面將所有材料打勻。將雲呢拿莢剖開，刮出籽加入混合料。將混合料倒入焗碗，將焗碗放入注水嘅烤盤，焗約 40 分鐘。
In a mixing bowl, combine all the ingredients. Make sure to split the vanilla bean lengthwise, scrape out the seeds, and add them to the mixture. Whisk everything together well. Carefully pour this mixture into individual ramekins. Place the filled ramekins into the water-filled roasting pan, then bake for about 40 minutes.
檢查熟度——蛋奶醬應該剛剛凝固但仍略為搖晃。如果仍係液態，繼續焗。完成後，取出焗碗放涼至室溫，再放入雪櫃冷藏 2 小時。
To check for doneness, the custard should appear set around the edges but still have a slight wobble in the center. If it's still liquid, continue baking for a bit longer. Once baked, remove the ramekins from the roasting pan and let them cool completely to room temperature. Afterward, refrigerate them for at least 2 hours.
上枱前，喺面層撒上紅糖，用廚用噴槍燒至焦糖化，即時上桌。
Just before serving, sprinkle a layer of brown sugar evenly over the tops of the custards. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Serve immediately.
