两款布丁
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早在2个礼拜前就下定决心减肥，周末抵不住诱惑人品大爆发地做了两批布丁。奶用了whipping cream （30%-36%乳脂）代替heavy cream（大于36%乳脂含量）, 很有自欺欺人的味道。区区4样材料，3/4是油和糖，想吃又想瘦的吃货，无疑是最痛苦的。
做了Crème Brûlée (网上有翻译成烤布蕾，用于区分)和 Burnt Caramel Pudding (焦糖布丁)，糖的不同应用造就了两款美味到死的美食，发明者真是天才。
Crème Brûlée的布丁部分是蛋，奶，糖和香草籽，但精华是在吃之前，上层撒一层白糖，然后用喷枪（这么高级的东西我怎么会有？当然用土方法，烤箱啦）迅速将糖烤焦，形成硬脆的糖壳。吃的时候，用小勺子像敲蛋壳一样把糖层敲碎，和下面顺猾的布丁一起吃，两种截然不同的口感配合完美无缺。
Burnt Caramel Pudding就没这么复杂了，烧完焦糖以后直接和蛋，奶混合，吃的时候有微苦的焦糖口感和香气，布丁顺猾，赞
[所有分量按美式计量]。
Crème Brûlée
whipping cream, 2杯（1/2 quart）
蛋黄，3颗
糖，1/2杯 (8 tablespoons)
香草荚，半根
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 4 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
(原址：http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.html)
Burnt Caramel Pudding
whipping cream, 2杯（1/2 quart）
蛋黄，3颗
糖，1/2杯 (8 tablespoons)
香草荚，半根
盐， 少许
Heat the oven to 300 degrees F.
Pour the cream into a small saucepan. Split vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too. Turn the heat to low to gently warm the cream.
Reserve 2 tablespoons of the sugar; pour remaining sugar and 1 1/2 tablespoons water into heavy-bottomed saucepan and set over medium heat, stirring until sugar dissolves. Then crank the heat to high and let the liquid bubble away -- don’t stir; just swirl the pan occasionally -- until it turns dark amber. This takes about 4 minutes, but watch closely because it happens fast.
Moving quickly, fish the vanilla pod out of the cream and save for another use. Slowly stir the warm cream into the caramel over medium heat. Once it comes to a boil (it will fast), turn off the heat and let the mixture cool for about 10 minutes.
Meanwhile, whisk the egg yolks with the remaining sugar and a pinch of salt in a medium bowl. Whisk a little of the cream/caramel mixture into the egg yolks. Gradually add the rest, until it's all incorporated.
Strain the mixture into a pitcher or large measuring cup and pour into four ramekins. Place the ramekins in a shallow pan half filled with cold water. If you like your caramel a bit salty like me, sprinkle a few extra grains of sea salt on top of each one. Cook at 300 degrees for about an hour to an hour and 15 minutes. Chill for at least 3 hours, but it's best if you can chill it overnight. Serve with whipped heavy cream.
(原址： http://food52.com/recipes/9628_burnt_caramel_pudding)
