前進不息隻為時刻與你並肩同行——焦糖布丁(Caramel Custard)

         翻譯詩歌，不亞於再創作，嘿嘿。今個兒的食譜呢，也是雙語的，可以考慮進軍國際市場了哈哈哈(充滿野心的傻笑～)。2019，希望多做一些簡單但高質量的美食。就像這款布丁，簡單美味，但需要一點點耐心和細心，喜歡就來試試吧：）

Fruit-Gathering－By Rabindranath Tagore

采果集（節選）——泰戈爾

XIII

To move is to meet you every moment, Fellow-traveller!

我所有的前進不息，隻為時刻與你並肩同行啊，我的旅伴！

It is to sing to the falling of your feet.

是為你那揚起又落下的腳步，心裏哼起的歌

He whom your breath touches does not glide by the shelter of the bank.

為此，那個被你的呼吸聲輕吻過的人兒，義無反顧的告別堤岸的庇護

He spreads a reckless sail to the wind and rides the turbulent water.

他揚起一往無前的風帆，在波濤洶湧的大海裏，劈風斬浪

He who throws his doors open and steps onward receives your greeting.

他迫不及待的甩開關閉的大門，一躍而上去迎接你的問候

He does not stay to count his gain or to mourn his loss; 

從此，他從未停下腳步數算獲得或是哀號失去，

his heart beats the drum for his march, 他心裏一刻不停的擂著前進的戰鼓，

for that is to march with you every step,Fellow-traveller!

直到可以匯入你的步伐並肩前進，我的旅伴啊！

XIV

MY portion of the best in this world will come from your hands: such was your promise.

我深知這塵世給我最好的饋贈，必從你的手中賜予，你曾對我這樣應許

Therefore your light glistens in my tears.

為此我的淚光，時常閃耀著你的光輝

I fear to be led by others lest I miss you waiting in some road corner to be my guide.

我害怕跟從世俗的帶領，以致?錯過你在某個街角的久候

I walk my own wilful way till my very folly tempts you to my door.

我任性的漫步著人生，直至我的愚昧將你引到我的門前

For I have your promise that my portion of the best in this world will come from your hands.

因為我手中握著你的應許，那就是這塵世給我最好的饋贈，必從你的手中賜予

材料/Ingredients
布丁液/Custard

細砂糖40克/40g granulated sugar

3個全蛋/3 eggs

1個蛋黃/1 egg yolk

牛奶400克/400g milk

椰子粉一小包17g(或香草精5g)／coconut powder 1 bag/17g (or vanilla extracts 5g)

焦糖/Caramelized Sugar

細砂糖100克/100g granulated sugar

食用水（冷）30克/30g cold water

食用水（熱）25克/25g hot water

做法/steps
1. Heat oven to 325ºF. 烤箱提前預熱到325F/160C.

2 Dissolve100g sugar in 30g water in heavy 1-quart saucepan over low heat. Stay very close to keep an eye on the progress. Once the mixture has come to a boil, avoid stir until sugar is melted and turned golden brown. Microwave another 25g water to hot, quickly pour into the sugar syrup, watch out for the splashing sugar/water.  Bring the mixture to the boil, then remove from heat. 100g糖用30g水融化，放入一個厚底的不鏽鋼鍋，小火慢慢加熱，沸騰後就盡量避免攪動，以免翻砂，糖水顏色會慢慢變深。這時要看緊一些，避免顏色太深糖漿變苦。差不多琥珀色的就可以了，我這次弄得有一點點過了。25g水我用微波爐轉了30秒，趁熱迅速倒入煮好的糖漿，小心糖水飛濺, 煮沸後離火。

Allow the diluted sugar syrup to sit and cool down for 30sec-1min until all the bubbles go away, then divide sugar syrup among four ramekin bowls; tilt bowls to coat bottoms. Allow syrup to harden in bowls for about 5 minutes. 煮好的焦糖漿稍事冷卻泡沫消失後，分到四個陶瓷碗裏。小心旋轉陶瓷碗使糖漿均勻覆蓋碗底，然後放平，不一會糖漿就在碗底凝固了，焦糖的部分就準備好了。

3. Mix 40g sugar, coconut powder and 400g milk over low heat, to melt the sugar(<140F/60C). Mix 3 whole eggs and 1 egg yolk, slightly beat. Gradually stir in milk, sift the mixture through a sieve at least twice, then pour over syrup in bowls. These steps need a little tender loving care to avoid bubbles in the syrup. Cover bowls with aluminum foil. 將牛奶，40g砂糖混合，稍稍加熱使糖融化。三個雞蛋和一個蛋黃打散後，邊攪拌邊把牛奶倒入蛋液中，盡量謹小慎微的操作避免產生過多泡泡。混好的布丁液過篩至少兩次移去蛋筋。然後分入四個陶瓷碗中，用錫紙包好。

4 Place bowls in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan to within 1/2 inch of tops of bowls. Slow cooking, gentle heat in a water-bath is critical for a silky custard pie! 把陶瓷碗放入一個長方形的深底烤盤，倒入開水。低溫水浴是做出細膩布丁的關鍵！

5 Bake about 45  to 60 minutes or until custard is jiggle (but not slosh) when gently shaken.  Remove bowls from water. Cool 30 minutes. Cover and refrigerate for at least 2 hours (best over night) before serving. 水浴45到60分鍾，直至布丁大部分凝固隻有中間部分有一點晃動。將陶瓷碗從水浴中取出，冷卻後冷藏過夜或至少兩小時再食用。

6 To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake bowls gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce. 脫模的時候，用一個薄薄的刀伸到碗底然後沿著碗沿劃一圈，陶瓷碗蓋一個碟子，迅速倒扣翻轉碟子，輕輕甩幾下使得布丁脫底。掀開陶瓷碗後，焦糖液就覆蓋布丁然後從頂部無比性感的流下來，感覺心裏美美噠！

我知道，杯子的主人有點狂....嘿嘿

致謝/Acknowlegement:
English recipe modified from: https://www.bettycrocker.com/recipes/caramel-custard/4bf5b398-426b-455a-abd5-bf8641518edf
中文食譜改自：Tinrry下午茶 https://www.xiachufang.com/recipe/100497693/