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A heavenly dessert featuring a smooth, creamy custard base topped with a rich, perfectly cooked mahogany caramel. This recipe uses a secret ingredient—white chocolate—and specific techniques to ensure a silky texture without any air bubbles.
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Cook sugar and water to mahogany color, add splash of water, pour into cups and freeze to set. → Heat milk/cream with sugar and white chocolate; temper into eggs mixed with vanilla. → Strain custard, pour into cups, and remove bubbles. → Bake in a water bath at 275°F (135°C) for 1 hour. → Cool at room temp, refrigerate overnight, then unmold to serve.
Cook sugar and water to mahogany color, add splash of water, pour into cups and freeze to set. → Heat milk/cream with sugar and white chocolate; temper into eggs mixed with vanilla. → Strain custard, pour into cups, and remove bubbles. → Bake in a water bath at 275°F (135°C) for 1 hour. → Cool at room temp, refrigerate overnight, then unmold to serve.
A heavenly dessert featuring a smooth, creamy custard base topped with a rich, perfectly cooked mahogany caramel. This recipe uses a secret ingredient—white chocolate—and specific techniques to ensure a silky texture without any air bubbles.
Prepare the caramel syrup: Mix 1/2 cup sugar and 2 oz water in a measuring cup first to dissolve slightly, then pour into a saucepan.
Cook the caramel on medium heat. Do NOT stir. If sugar splashes on the side, wash it down with a wet silicone brush to prevent crystallization. Cook until it reaches a dark mahogany color (approx. 10-12 minutes).
While caramel cooks, lightly spray four 6-oz soup cups/ramekins with non-stick spray.
Once the caramel is dark mahogany and smoking slightly, turn off the heat immediately. Carefully add a small ounce of water to stop the cooking process (be careful of steam).
Pour the hot caramel evenly into the prepared cups.
Resist the temptation to stir the caramel while it cooks; only wash down sides with a brush.
Do not use a whisk for the custard; use a spoon or fork to avoid creating air bubbles which ruin the texture.
Cooling at room temperature before refrigeration is crucial to prevent air bubbles from forming due to rapid temperature change.
The caramel must be a dark mahogany color for the best flavor; light caramel lacks depth.
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