小迟

刚刚想把布丁从碗里翻到碟子上的时候把布丁弄碎了，原来还想照PP贴上来的 ：。。（
请问一下翻布丁的时候有什么技巧吗？
还有就是我的布丁好象凝固得不太好哦，吃起来是很滑但是好象还有一些是液体来的 ，这是为什么呢？

ltmmtl

一大一小两个烤盘，小烤盘放进大烤盘里

小烤盘盛蛋糕糊，大烤盘盛水

芭蕉叶

烤的时候注入热水是咋回事？？？？:p

iron

真是个巧妈妈， 麻烦您将方子帖出来号吗？

VENUS

It was Cream Caramel that u were making. If I were u, I would add another 5 minutes in baking time without changing anything. If it still come out too much liquid, decrease milk by 10ml. The way to test for doness is to insert a knife on the side of your mold, if it comes out clean, it's OK. Not middle, as the heat in the mold will finish cooking the middle.

"糖煮成焦黄色以后一放水进去糖就结块了" - that's call Caramel, actually they are supposed to 结块 much quicker than u described. Don't worry about it.

"是不是我的水应该多放一点呢？" Can't remember details, approx. 1" of hot water is fine. Just follow your recipe.

Traditional Cream Caramel is supposed to bake in lower heat for longer time. Check receipes on web. Low means around ~325F~165C(I am no longer sure about this, just follow recipe). 1 egg to 125ml is close enough proportion, but most desert receipes don't work properly if u cut it from 6 servings to 1 serving. If u use 2% or skim milk, it may be a bit diluted, sometimes we use cream.

I know western cooking but definitely not 厨房高手. I started to make this thing 30 years ago, fell in love with it 20 years ago, stop making it in 10. Why . . it always take me more than 1/2 day to make it. They all turned out great but I am too slow in the kitchen and it's not worth the trouble. Happy baking!

小迟

谢谢你的回复 ^-^
我也不知道这是中式还是西式的，我是在网上看到食谱好象挺简单的就试着做了
我是用一个鸡蛋，125ml牛奶的比例的，应该合适吧？
食谱里面只是说用高火烤15分钟，我是用180C烤了20分钟了吧，下次我试下一下用190C烤吧
还有一个问题是我把糖煮成焦黄色以后一放水进去糖就结块了，我放的是热水啊，这是为什么呢？是不是我的水应该多放一点呢？

“This is one of the few deserts that I love.” 那就自己做着吃吧，我觉得你一定是个厨房高手，可能自己做的比餐厅的更适合自己的口味哦~ :p

VENUS

焦糖布丁 Chinese or Western?

很滑 + 一些是液体 -> Sounds like it is
1) undercooked, cook it for bit longer or increase your oven temperature by 10 next time, OR
2) off-balanced batter (too much water/milk OR the eggs were too small)
If your recipe call for Bain Marie, make sure that the water is hot.

翻布丁的技巧 -> Just slide a knife around the custard/mold before u unmold it. Put your serving plat on top of the mold, flip it around QUICKLY. In case u eat it cold, it would be easier to unmold after it is cold.

Western style comes under the names of Baked Custard, Cream Caramel and Creame Brulee. Shortcut receipe using brown sugar just don't taste good. Take a look at http://www.chefdepot.net/minitorch.htm. The torch help making the desert easy. Saw it in Gourmet Kitchen store on St. Catherine, few stores west of Guy.

This is one of the few deserts that I love. In case anyone know buffet resturant(s) that include it, please post it here!

(Buffet Mara** in downtown has it. They all taste so so, but after 5-10 little cups, I will be happy! )