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一般我們吃過或做過的多半是法式焦糖布丁，今天呢，改一下，換成熱情的巴西版焦糖布丁：Pudim de leite condensado。
巴西的焦糖布丁與法式最大的差別就是用煉乳取代白糖，這樣就不用再額外煮牛奶，也不會有變成一鍋蛋花湯的意外，絕對可以算是最簡單又好吃的焦糖布丁了喔 ^^
#CremeCaramel #食不相瞞 #巴西甜點
早餐吃布丁好嗎！！
Brazilian Coconut Flan
Full recipe: http://taste.md/29EdCQB
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Hey guys! This is my first attempt trying to do a morning routine, that's why I decided to record my sunday lazy morning routine first. Here's My Morning Routine as Brazilian Model in Tokyo 2020 | Life in Japan. Also it's been forever that I do a voiceover, so I hope you guys enjoy the video. This was also before everything changed.
What do you like to have/do on lazy mornings?
- Laura xoxo
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Things in this Video
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Hey, I’m Laura Ribeiro. I am Brazilian, raised in London. I moved to Tokyo in 2014.
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Hi, everyone :) today we'll show you how to make Brazilian Crème Caramel: Pudim de leite Condensado at home, easy, simply and delicious.
Hope you enjoy!
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/xNCxcmLNUY8
INGREDIENTS:
( Serves 2, ramekins size is 3.5 inch in diameter )
For Caramel
* granulated sugar 50g
* water 23ml
* salt 1 pinch
For Pudim Filling
* whole egg 1
* egg yolk 1
* milk 116g
* sweetened condensed milk 100g
* Vanilla extract 6g
For Garnishing (optional)
* toasted almond slices
INSTRUCTIONS:
Caramel:
1. Combine sugar and water in a heavy saucepan
2. Cook on medium heat until sugar has dissolved
3. Once it's boiling, stop stirring
4. When sugar syrup is just beginning to amber color, remove from heat
5. Pour water into the caramel, be careful as this can spit
6. Carefully pour caramel in ramekins
7. Swirl until the bottom and sides are colored. Let cool
Pudim Filling:
1. Pour milk, condensed milk and vanilla extract, stir well
2. Whisk 1 whole egg and a egg yolk
3. Add milk mixture until all are combined
4. Strain the mixture through a fine sieve
5. Pour egg mixture into the ramekins
6. Place ramekins in a water bath, fill with boiling water halfway
7. Preheat the oven to 160ºC. Bake 30-35 minutes. Or insert a skewer to the pudim and comes out clean
8. Let cool to room temperature, refrigerate before unmolding
9. Before serving, garnish with some toasted almond slices
10. And we done, enjoy ^^
嗨！大家好，我是 Cassandre，這集的『食,不相瞞』，我們要來烤一個香濃滑嫩的熱情巴西版的焦糖煉乳布丁(Pudim de leite Condensado/Brazilian Crème Caramel/Flan)。
跟法式焦糖布丁(Crème Caramel)不同的是，巴西版的焦糖布丁是用煉乳來取代白糖 ，讓做法跟程序變得超級簡單，完全不用擔心會把牛奶煮成蛋花湯 (笑)，而且奶香味十足；接著再跟焦糖一起用水浴法蒸烤，出爐後放涼送進冰箱冷藏，在炎炎夏日享用這冰涼滑嫩的巴西版焦糖布丁，簡直太犯規惹！
熱情推薦喜歡焦糖布丁的朋友們，一定要試試這款巴西版的焦糖煉乳布丁，拓展味蕾的世界版圖哦 ^^
這支影片還有無人聲的 #ASMR 版本：
https://youtu.be/MuC_KkXkWlM
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巴西版的焦糖煉乳布丁 (Pudim de leite Condensado)怎麼作呢？
下面是巴西版的焦糖煉乳布丁的作法與食譜：
* 份量為 2 份，烤盅尺寸為直徑3.5吋
Ingredients：
焦糖
細砂糖 50克 / granulated sugar 50g
水 23亳升 / water 23ml
鹽 一小撮 / salt 1 pinch
布丁餡
全蛋 1顆 / whole egg 1
蛋黃 1個 / egg yolk 1
全脂牛奶 116克 / milk 116g
煉乳 100克 / sweetened condensed milk 100g
香草精 6克 / Vanilla extract 6g
裝飾 (可省略)
* 烤過的杏仁片適量 / toasted almond slices
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巴西版的焦糖煉乳布丁作法：
1. 先來做焦糖，在一個深鍋裡倒入糖跟水，用中火煮到糖融化
2. 一旦沸騰，水份完全蒸發，就絕對不能攪拌，此時要緊盯鍋子裡的變化
3. 當糖漿的顏色從金黃色變成漂亮的琥珀色時，要立刻關火移鍋
4. 加入鹽和一點滾水來稀釋焦糖，但要小心焦糖會噴賤，請保持距離以策安全
5. 待焦糖不噴濺了，趁熱把焦糖倒進烤盅裡
6. 轉動烤盅, 讓焦糖均勻附著在邊緣
7. 接著來做布丁餡，先把煉乳、牛奶、香草精拌勻備用
8. 把一顆蛋加一顆蛋黃打散
9. 將煉乳牛奶倒入打散的蛋液裡，繼續攪拌均勻
10. 把布丁混合液過篩，並倒入附著焦糖的烤盅裡
11. 準備一個耐熱淺盤，放入布丁烤盅，再注入一半高度的熱水
12. 烤箱預熱至 160ºC，烘烤30-35分鐘，烤好後可用竹籤測試，若沒有沾黏就OK
13. 烤好的布丁放涼後送進冰箱冷藏一段時間
14. 用刀子在布丁周畫一圈，若不好脫膜可以把烤盅浸在熱水中一會兒，讓焦糖軟化會更好脫膜
15. 盛盤之前可以灑一些杏仁片做為裝飾，請好好享用
更詳盡的作法與 Tips，可以參考我們的食譜網站喔：
更多的食譜：
https://tahini.funique.info
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#巴西甜點
#焦糖布丁作法
#簡單食譜
#布丁食譜
#CrèmeCaramel
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