家裏隻有兩個專用的Crème Brûlée容器，其他幾個都是拉來湊數的玻璃碗。因為真正好吃的Crème Brûlée講究糖層的輕薄，所以沒有上色那麽深，用手指彈彈，焦糖層是肯定有了。：）
注意，我覺得應該事先把Crème Brûlée冷卻，然後烤焦糖，結了硬殼後，立刻食用。我按照食譜在冰箱裏放了兩個小時，焦糖層軟掉了！
還有，蛋奶液一定要過濾，不要圖省事，否則口感不絲滑。
再近一些。。
Sazón土豆片
Sazón 是男朋友介紹給我的一種調料，吃過以後就喜歡的不行，這次在做土豆片的時候加了一些，味道不是一般的好。。：）做法很簡單，紅土豆切片，加一薄層意式調料汁，一包Sazón seasoning,切碎的蒜，加水沒過土豆片，煮熟即可。
我用了Sazón (cooriander&Annatto)，這個調料在walmart的latino貨架區有賣。：）
菲利牛排
老大下廚，自然是大塊吃肉，大碗喝酒的。這個周末他心情不錯，今天數數居然有5個空啤酒瓶。。@@ Fillet打折，他是無論如何也不會錯過的,買了做烤牛排。我也樂得偷懶。：）
燒烤我不懂，就不瞎嚷嚷了，男同胞們應該都會哈~
周末還作了蒜蓉西蘭花（圖未顯示），因為事先聲明我要回家吃月餅，男友吃了一半就要把它打包放冰箱，我急忙說，蔬菜我還是要吃一點的。。男友可憐兮兮的望著我，說，你要真的吃的話就吃好了，但是我喜歡這個西蘭花，又不會做。。。這個暗示得夠可以，哎，他肯吃點蔬菜，已經不錯了，就留給他好了，回家自個做個草莓冰沙，算是補充一下維他命。。
凍草莓，加牛奶，打成泥即可，不甜，可以按自己的口味加蜂蜜。
Crème Brûlée
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)
preparation
Make custard:Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
Make Crème Brûlée:
Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
*Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
**Available at some cookware stores.
Serves 6.
