Ingredients:
1 egg
1 yolk
some vanilla
100ml boiling water
30 - 40g sugar
60ml evaporated milk
Method:
1. Lightly beat the egg and yolk.
2. Dissolve sugar in the boiling water. Add in the evaporated milk. Leave aside to cool.
3. Strain the lightly beaten egg into the syrup mixture.
4. Pour mixture into ramekin, cover with a piece of foil and bake at 160° for 35-45 minutes in water bath.
6. Allow to cool before torching. Sprinkle some sugar on the surface of cooled creme and torch till you see caramelised spots.
http://wlteef.blogspot.com/2009/04/chinese-creme-brulee.html
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