布丁表面光滑的秘訣 Tips for a Smooth Pudding Surface
蒸烤布丁(6杯/1杯約100g)
Steamed Pudding (6 cups/ 1 cup is about 100 grams)
布丁汁
材料：
全蛋 2顆
蛋黃 2顆
牛奶 300g
動物性鮮奶油 100g
香草莢 1/2支
砂糖 50g
焦糖
材料：
砂糖 200g
水 60g
Pudding Materials:
Ingredients:
2 whole eggs
2 egg yolks
300 grams milk
100 grams real cream
1/2 of vanilla bean pod
50 grams granulated sugar
Caramel Materials
Ingredients:
200 grams granulated sugar
60 grams water
作法：
1.將牛奶、全蛋、蛋黃、動物性鮮奶油、砂糖和香草莢攪拌混合拌勻，過篩靜置30分鐘。
2.將所有焦糖材料混合，煮至琥珀色後離火，倒入烤烘不沾布，待冷卻再敲碎備用。
(重點提醒：煮焦糖時糖開始變色後即可離火，因為鍋子的餘溫會讓糖持續焦化)
3.在深烤盤鋪上廚房紙巾，擺上耐烤布丁杯，放入適量作法2的焦糖片，再倒入作法1靜置好的布丁汁，表面蓋上小盤，倒入熱水(熱水約倒至烤模的1/3處)。
(重點祕訣：蒸烤布丁時表面加蓋，可以讓烤好的布丁表面更平滑柔嫩，口感更好)
4.以上下火150℃／150℃，烤約30～35分鐘即可。
Preparation Method:
1. Take the milk, whole egg, egg yolks, whipping cream, sugar, and the vanilla pod shavings, stir it, mixing it well. Strain it with a sieve and set it aside for 30 minutes.
2. Mix up the caramel ingredients and cook it until it is amber, then pour onto a fresh non-sticking baking cloth and let it cool and harden. (Important point: When the boiling caramel sugar begins to change color, remove from the heat because it will continue to cook in the pot's retained heat.)
3. Take a clean paper towel for covering the deep baking tray. Put in the baking cups of pudding, arrange them and add in the caramel shards from step 2 and then the pudding mixture from step 1 and let stand. Cover the cups with a lid and pour in hot water to about 1/3 of its depth. (Important point: When the steamed pudding is molded it allows the pudding to acquire a better tasting, soft and smooth surface.)
4. Place the pan from above into the oven at 150 ℃ / 300 °F and bake for about 30 to 35 minutes.
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