Crème Brulee------简单的美味
这款美味的甜点，和我们的双皮奶感觉很像，不同的是，双皮奶主料用的是牛奶，蛋清和白砂糖，而creme brulee主料是用的比牛奶热量高很多，更浓厚的heavy cream（鲜奶油）以及蛋黄，当然还有白砂糖，其实两者都是custard。
我今天照着一个recipe试着做了一下，这个recipe已经很不错了：
材料：
4 eggs
2 cups heavy cream
1/3 cup sugar
1/3 cup brown sugar（我用的raw sugar代替）
Whole vanilla bean (usually called Bourbon vanilla beans，我用1tsp vanilla extract代替)
Small blowtorch (these can be found in hardware stores, or in gourmet kitchen stores)
步骤：
For 4 servings:
1. Slice vanilla bean lengthwise, scrape seeds and resin from half the bean, place in large sauce pan with the other half of the vanilla bean.
2. Add heavy cream and scald (cook) on low heat until hot, but not boiling.
3. While cream is warming, whisk egg yolks and sugar thoroughly.
4. When cream is hot, ladle 1/2 cup into the yolks and sugar, mix.
5. Then pour all the cream into the mixture.
6. Mix, taking care not to whip air into the mixture.
7. Pour through a strainer into a clean bowl.
8. Remove bubbles (you have to see this).
9. Place a wet towel on the bottom of a large shallow baking dish.
10. Fill four ramekins almost to the top with the custard mixture.
11. Place three ramekins in the baking dish.
12. Add boiling water half way to the top of the baking dish, do not get water in ramekins.
13. Add last ramekin.
14. Bake 35 minutes at 325 degrees.
15. Test for doneness by tapping the side of a ramekin. Custard should jiggle a bit.
16. Chill ramekins for four hours.
17. Remove from refrigerator, fill top of each with brown sugar.
18. Place on a clean baking sheet.
19. Use blowtorch to burn the sugar on top of each ramekin.
20. Make sure no one makes off with your portion; this stuff is heaven on a spoon.
21. Assign someone else to clean up the kitchen.
按照以上步骤，我的ramekin和范例中的不一样，范例中用的是那种宽口浅底的，而我的是6oz圆口深底的，所以烤箱我开到325F用了32分钟，结果只有上面三分之一的custard凝固了，而剩余的部分还是很running，很明显我烤的时间不够，还有我的烤箱温度一直也不是很够。下次我试试325F45分钟，还不行的话，烤箱开到350F45分钟。还有就是开始煮heavy cream的时候，忘了把火开成小火，用最大的火烧的，这样很容易烧糊，而且我也没把heavy cream加热到应该到的临近沸点（在快煮沸的时候马上熄火），这也是做得不是很完美的原因之一吧。其他的步骤，我想应该八九不离十。
不过，最后，这成品的味道还是很好的，因为我又回炉烤了一会儿。总结了经验，下次会做得更好。
-完-
我今天照着一个recipe试着做了一下，这个recipe已经很不错了：
材料：
4 eggs
2 cups heavy cream
1/3 cup sugar
1/3 cup brown sugar（我用的raw sugar代替）
Whole vanilla bean (usually called Bourbon vanilla beans，我用1tsp vanilla extract代替)
Small blowtorch (these can be found in hardware stores, or in gourmet kitchen stores)
步骤：
For 4 servings:
1. Slice vanilla bean lengthwise, scrape seeds and resin from half the bean, place in large sauce pan with the other half of the vanilla bean.
2. Add heavy cream and scald (cook) on low heat until hot, but not boiling.
3. While cream is warming, whisk egg yolks and sugar thoroughly.
4. When cream is hot, ladle 1/2 cup into the yolks and sugar, mix.
5. Then pour all the cream into the mixture.
6. Mix, taking care not to whip air into the mixture.
7. Pour through a strainer into a clean bowl.
8. Remove bubbles (you have to see this).
9. Place a wet towel on the bottom of a large shallow baking dish.
10. Fill four ramekins almost to the top with the custard mixture.
11. Place three ramekins in the baking dish.
12. Add boiling water half way to the top of the baking dish, do not get water in ramekins.
13. Add last ramekin.
14. Bake 35 minutes at 325 degrees.
15. Test for doneness by tapping the side of a ramekin. Custard should jiggle a bit.
16. Chill ramekins for four hours.
17. Remove from refrigerator, fill top of each with brown sugar.
18. Place on a clean baking sheet.
19. Use blowtorch to burn the sugar on top of each ramekin.
20. Make sure no one makes off with your portion; this stuff is heaven on a spoon.
21. Assign someone else to clean up the kitchen.
按照以上步骤，我的ramekin和范例中的不一样，范例中用的是那种宽口浅底的，而我的是6oz圆口深底的，所以烤箱我开到325F用了32分钟，结果只有上面三分之一的custard凝固了，而剩余的部分还是很running，很明显我烤的时间不够，还有我的烤箱温度一直也不是很够。下次我试试325F45分钟，还不行的话，烤箱开到350F45分钟。还有就是开始煮heavy cream的时候，忘了把火开成小火，用最大的火烧的，这样很容易烧糊，而且我也没把heavy cream加热到应该到的临近沸点（在快煮沸的时候马上熄火），这也是做得不是很完美的原因之一吧。其他的步骤，我想应该八九不离十。
不过，最后，这成品的味道还是很好的，因为我又回炉烤了一会儿。总结了经验，下次会做得更好。
-完-
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