Active prep20分鐘
Rest & chill2小時
Bake60分鐘
Makes4–6個布甸
Difficulty容易
Method 做法
01
步驟1
在小鍋中混合30克砂糖及3湯匙水，加熱至深啡色。
02
步驟2
在碗中拌勻2隻全蛋、2隻蛋黃及1茶匙雲呢拿香油。
03
步驟3
在可微波容器或小鍋中加熱35克砂糖及250克牛奶約1分30秒，直至砂糖完全溶解。
04
步驟4
一邊攪拌蛋液，一邊慢慢倒入牛奶混合物；過篩兩次，使布甸液更幼滑。
05
步驟5
把布甸液倒入已準備的模具，按模具大小以140°C（280°F）焗40–55分鐘。
06
步驟6
布甸稍微放涼後，冷藏至少6小時。
Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools
Tools used in this recipe
Watch & bake along
跟着 MolalaCook 一步步製作日式焦糖布甸。
Bake · Share · Smile✦烘焙提示+
開始前先閱讀完整做法並量好所有材料。每部焗爐火力不同，除參考時間外，也要觀察成品狀態。
▣保存方法+
完全放涼後蓋好冷藏，享用前回溫至建議食用溫度。
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Comments 留言
Recipe notebook · 食譜留言簿
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I tried this recipe yesterday. I just divide your original recipe into half. It turns out that it taste really good. I just wanna know what type of milk you use in your recipe, I use a full cream milk.
Thank you.
Loved it.. just fantastic. Perfection. I can’t believe I succeeded the first time. the caramel is the most challenging part. And I triple sieved for smoothness, not necessary. My family loved it. Not too sweet.