Baileys Cream Brulee Recipe 奶油咖啡酒焦糖布丁食谱

1.Boil the cream with sugar.(pic 1)
把鲜奶油和白糖煮至滚。（图1）

2.Mix the eggs, yolks and Baileys in another mixing bowl.(pic 2)
另外把鸡蛋、蛋黄及Baileys奶油咖啡酒混合。（图2）

3.Pour the cream mixture on to the egg mixture and mix well.Strain the mixture. (pic 3)
将奶油糖加入蛋料里搅拌，过滤。（图3）

4.Skim away the top layer of froth to ensure a smooth mixture.
捞出表层泡沫，以确保细滑。

5.Pour the mixture into oven proof remekin dish. Do not fill up to the rim. Leave 1cm space.(pic 4)
把混合料倒入耐热小碗里，不必填满，留1公分空位。（图4）

6.Put the remekin dishes into a deep baking tray. Put the tray into the oven and pour hot water into the tray until half of the height of the remekin. Bake at 150℃ for 25 to 30 minutes.(pic 5)
把碗放入深烤盘里，加入盖一半的热水。放入烤炉以150℃ 烤 25-30分钟至凝固。（图5）

7.To check if the dessert is cooked or not. Slightly shake the baking tray, if the mixture is still wobbly, then add another 5 to 10 more minutes.
可以摇晃烤盘，如果布丁还不够凝固可再加时5-10分钟。（图5）

8.Chill and before serving, sprinkle some soft brown sugar on top of the cream brulee andusing a blow torch, burn the surface of the sugar to caramelize the sugar. Garnish with fresh fruit (opational). (pic 6-8)
收入冰箱，吃前撒上黄糖，然后以手持喷火器把糖烧至焦，摆上水菓装饰（随意）即可。（图6-8）