Small House Cooking 蝸煮

天陰時, 心情不好時, 總希望吃一個甜品.
烤布蕾 Crème brulee
雖然烤布蕾看似是一個簡單的甜品，但它需要的時間和心思不會讓其他甜品少。
我只想把心意偷偷告訴你 
Making a happy dessert in a rainny day. 
Although Crème Brulee seems like a simple dessert, 
it takes lots of time and attention as other desserts

成品:  3-4 個 (60-70g)
3-4 pcs for 60-70g 
難度: 初級
Difficulty: Beginning
制作時間: 30 mins (等待時間: 3天)
Cooking time: 30 mins  (Waiting time: 3 days)

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/5FY3WagHETQ

材料 - Ingredients:
蛋黃 Egg yolks - 42g 
白砂糖 Caster sugar - 23g 
鹽 Salt - 1g 
鮮奶油 Cream - 143g 
橙酒 Orange (peel) liqueur - 20g 
橙 Orange - 1pc 
檸檬 Lemon - 1pc 
黃糖 (灑面) Brown sugar (Coasting) - 適量 (QS) 
羅勒葉/ 芫茜葉 (擺盤) Basil and coriander leaves (Deco) - 適量 (QS)

Day 1 (第一天) 
1 糖和蛋黃混合。 
鮮奶油加熱。 
Combine the sugar and egg yolks 
Place cream in a saucepan and bring to a simmer 
2 倒入蛋黃中，攪拌混合。 
Pour into the egg mixture and whip 
3 加入少量橙皮和檸檬皮。 
Add the orange zest and lemon zest 
4 放入冰箱一天。 
很多人都沒有做這步驟，其實這步驟非常重要! 
它可以讓味道更加濃郁和豐富。 
(蛋和奶容易繁殖細菌，所以我們一定要妥善存放。我們會使用 "兩層保鮮"的存放方法) 
Put in the refrigerator overnight 
Many people will ignore doing this step. In fact, this is very important! As time can enrich the flavour. 
(Eggs and milk tend to multiply bacteria. We must store it properly by "two-layer preservation" method) 

Day 2 (第二天) 
1 準備兩個模具。 
用保鮮紙把底部包好。 
千萬不要弄破保鮮紙，而且不要留有摺痕。 
再放上一塊鋁箔紙。 
Prepare two ring molds 
Wrap the bottom with plastic wrap 
Never break the plastic wrap. And don't leave any creases. Put foil on 
2 (選擇性) 倒入橙皮酒, 混合。 
Pour the orange Orange (peel) liqueur in the egg mixture (option) Mix together 
3 每個模具中，倒入60-70G(克) 
去除表面氣泡。 
Pour 60-70g in each ring mold. 
Remove any bubbles 
4 然後蓋上鋁紙。 
在烤盤中, 倒入熱水 。 
Cover with foil 
Pour the boiling water in the baking tray 
5 (家用烤爐) 150'C，15-20分鍾。 
(Home oven) 150'C, 15-20 mins 
6 放涼後，放入冰箱，最少6小時。 
Cool completely in the fridge, at least 6 hrs. 
Day 3 (第三天) 
1 小心取走鋁紙和保鮮紙。 
用火槍燒四邊，便可脫模。 
Take off the foil and plastci wrap 
Heat the ring mould side by a torch for removing 
2 灑上黃糖外間都會教用白糖，但我不是太建議。 
Coating a light layer of brown sugar on the top. 
Most people are using the white sugar. But I'm not recommended 
3 鋪平表面。槍咀垂直，燒至焦糖，糖完全熔化。 
Use a torch to caramelise the tops 
4 擺盤用: 
橙和檸檬去皮, 每塊果肉去核, 去薄膜。微微燒焦橙肉表面。 果皮去白色部份，切條。熱水煮3次。 
加上羅勒葉或芫茜葉。 
Decoration: 
Segment the orange and lemon 
Slightly burn the surface of the orange slide 
Skin: Peel off the white bitter pitch. Cut strips. Boil it 3 times for removing bitness. Styling with chopsticks. 
Decoration with basil or coriander leaves

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