【簡易食譜】法式布甸包 Crème brûlée in bread
2021 年 11 月 17 日發佈
列印
最近掀起搶購「法式布甸包」熱潮，每日都有一大排長龍等住買法式布甸包！ 依家唔洗再排長龍！自己屋企都整到 外脆內軟，中間還有滑溜布甸，賣相打卡一流！大人小朋友都愛～
食材
（1-2人）
1小時內
食材
- 迷你法包 / 硬豬仔包 Mini baguette / Hong Kong style hard p 4個
- 蛋黃 Egg yolk 4個
- 呍呢拿香油 Vanilla extract 1茶匙
- 白砂糖 Sugar 40克
- 淡忌廉 Whipping cream 250毫升
- 牛奶 Milk 100毫升
- 鹽 Salt 少許
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1
麵包切去頂，挖去一半白色麵包部份，其餘用湯匙壓實 Cut the top of the bread. Remove half the white part of each bread. Press the rest firmly with a spoon.
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2
麵包用錫紙包好，頂部開洞，備用 Wrap the bread with aluminium foil and open a hole on top. Set aside.
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3
淡忌廉、牛奶及鹽拌勻，用細火煮至微滾起泡 Mix well whipping cream, milk and salt. Heat in low heat until bubbles begin to appear.
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4
蛋黃、呍呢拿香油及糖拌勻及打發至微微企身 Beat egg yolks, vanilla extract and sugar until a little firm.
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5
將煮熱的牛奶忌廉，逐少加入蛋黃內並拌勻 Add hot milk mixture into the egg mixture gradually and stir well.
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6
將蛋漿過篩，再注入麵包內至8成滿 Sift the mixture then pour into the bread until 80% full.
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7
放入已預熱的焗爐，以170度焗40分鐘 Preheat an oven at 170 ℃ and bake for 40 minutes.