"Br?lée" is a French and Western dessert. Hong Kong people translate it as "caramel baked eggs"

In fact, most of it is made from the Custard water bath method (water

bath) baked at low temperature. It solidifies into a creamy state. After refrigeration, use a grill gun to burn a layer of caramel skin on the surface before eating. The special thing about it is that you have to break the hard and crispy skin first to eat it. The pudding inside is soft and tender, which is different from the charred pudding. The caramel crust forms a clear contrast, alternating hot and cold, and combining soft and hard. The caramel crust of this dessert is best eaten freshly for the best taste.

The process of making French br?lée——

Ingredients preparation: appropriate amount of fine sugar (caramel shell), 1 vanilla pod, 400 grams of cream, 45 grams of sugar, 4 egg yolks

1. Mix the egg yolks with fine sugar.

2. Cut the vanilla pod in half and scrape out the vanilla seeds.

3. Put the vanilla seeds and light cream into the milk pot, cook over low heat until warm and then remove from the heat (Tips: cover and simmer for 10 minutes to better integrate the flavor of the vanilla seeds and the light cream)

4. Add the hot cream while stirring the egg yolk liquid.

5. Sieve the egg milk liquid and filter out the vanilla pods and large air bubbles.

6. Put it in the baking pan. Bake the bowl and pour the sifted egg milk into the bowl.

7. Put it in the preheated oven, add an appropriate amount of hot water to the baking pan, bake at 180 degrees for about 30 minutes. .

9. After baking, take it out and let it cool. Place a layer of fine sugar on the surface of the pudding and bake it with a torch.

10. The finished product.