Crème Caramel
ฝัง
- เผยแพร่เมื่อ 21 ส.ค. 2019
- Creme caramel ingredients:
For making 4 creme caramels
6 ounce ramekins x 4
Caramel:
Water: 30 g 2 tablespoons
Sugar: 55 g 1/4 cup
The second time water: 30 g 2 tablespoons
Custard pudding:
2 large eggs
Sugar: 25 g 2 tablespoons
Heavy cream: 240 g 1 cup
Milk: 250 g 1 cup
Hot water ( around 80°C/176°F) to add in the tray
To bake: preheated oven 300°F /150°C bake for 40 minutes
To steam: start with boiling water, medium low heat, steam for 10 minutes, then turn off the heat. Wait for 5 minutes before open the lid
If bigger ramekins are used, you may need to increase the cooking time.
I mentioned in the video: you can also make bubble less pudding via steaming, if you find a sweet temperature and timing spot. After pouring the liquid in the ramekins, don’t rush to steam. Let them cool slightly in the room temperature for about 20-30 minutes. Then use the same steam method to cook. You will get the perfect result. - แนวปฏิบัติและการใช้ชีวิต
![เจอประจำ ตอน พักเที่ยง [EP.32]](http://i.ytimg.com/vi/jvqk6uJoVks/mqdefault.jpg)
![Caramel Custard Pudding [Best Recipe]](/img/n.gif)
小高姐这种认真实验的态度真的越看越舒服！值得我学习～
谢谢你！
小高姐已经100多W,还能这么一心一意的在做饭,真是一个纯粹热爱厨艺让人钦佩又敬爱的人!爱你❤
好看👀
同感，我本身也是喜欢做实验对比
竟然是大碗拿鐵！
感覺很簡單的東西，卻總不夠好！經由這樣的實驗才知原由！真的是好知性好有科學精神的做菜視頻！小高姐，超喜歡妳！
谢谢你。找到最理想的烤箱时间，你就成功了！
小高姐
我的姐姐現在正在化療。她什麼都不想吃，但是想吃布丁。 藥物改變了她對肉類的味覺。一想到吃的她就想吐。 但我昨天按您的配方， 做出了十分成功的布丁。 好興奮。希望她能得到營養與體力， 戰勝疾病。 您的視頻，不僅止於分享製作美食的技巧，也教我們學會如何透過自己的手和心，把善意與愛心散佈給身邊的人。 感謝您。 祝福您。
有小高姐這種youtuber, 真的造福有在下廚的人類。誠心的說聲謝謝。
最喜欢看小高姐的对比试验了😁
不做实验好像缺点什么\(^o^)/~
您好 💖😊
I usually never really comment on TH-cam videos cuz eh lazy. But wow her brilliance blew me away. Absolutely no chaotic bothersome background music, which well you obviously know most TH-cam videos are fraught with. Very soft spoken and gentle. Phenomenal teacher and strategic explanations. Splendid, care fully worked out and methodically shown comparisons. For a person like me, who is very much absorbed into science and culinary, coming across your TH-cam channel has officially made my jaws drop, seeing these two elements mixed together so well made my mind exceptionally startled and much opened.This is much Artistic on so many levels and plus you’re super hard working. I’m literally fascinated by you and your work, remarkable! Finally found the perfection in youtube I always craved for unknowingly! Looking forward to get stunned by more of your videos!.... Ps, coming from a person who rarely compliment and accolades others. But this earns much of my admiration👏🙌
I'm so happy I found your channel! Such great food with concise instructions that are easy to follow without loud annoying music and excess jibber jabber - you have struck a great balance and are a wonderful teacher! Thank you for taking the time to upload and sharing all of your cooking knowledge with people like me who love to make great food but don't have a clue how to go about it without people like you to help us. 😀
超感謝小高姐這些有效實驗，讓我們降低失敗、不浪費食材，少走冤枉路。
小高姐一定是学霸，这实验做的我心服口服
谢啦！
@@MagicIngredients小高姐应该是化学或生物博士吧，像是在实验室做了多年的对比实验
小高姐的 Magic Ingredients 我坐成功了
@@lydia3029 清华的高材生
超喜歡這種對比實驗的！學到很多也打破很多迷思！
真高！做得好，研究的透彻，讲解又言简意赅！高！迷死我了！
小高姐的影片真的很厲害！科學的精神尤其讓人欣賞
可是加水不仅会把焦糖稀释，更会给它降温，加滚水的话会不会把焦糖烧过了？
@@karviil2673加水的步驟因為是在焦糖離火以後，所以在沒有火源持續加熱的情況下，焦糖不會燒過的。
用滾水跟室溫水比較起來，差別在於要放更久一點才會涼透～給您參考呦
@@xinelee6873 下次试试！
就问这糖色可以用来煮排骨吗，之前看过小高姐的一个视频，现在找不到了
先讓我陶醉一下～
嗯，看小高姊做的甜點，真的很幸福！😍😍😍
看起來是大學化學課的現場。向教授敬禮。😍真的太賞心悅目的布丁啦。
看小高姐做饭，特别能感受到做饭是一门理性又感性的艺术：
通过小高姐的对（消）比（耗）实（食）验（才），很容易就知道什么地方要严格按照方子操作，什么地方可以肆意发（乱）挥（来）
手藝好，心思細，說理清，條目張，人材，雖吃不到，心也滿足，按一個讚，不能盡表佩服，謝謝。
Love when you do side-by-side comparisons! caramel and the custard both look perfect
thank you so much for the comment!
@@MagicIngredients 夏天了 什么时候做个杏仁豆腐的教学啊
你太厉害啦！做菜做出科学的精神啦！👍
\(^o^)/~
小高姐是我看最科學的教學,幫助我了解平常的疑問，實在是太感謝你了
真的很喜歡小高姐的解說~不是只有做出美美的成品，同時還會做幾個對照組來告訴大家理論，這樣真的有很助於釐清大家做糕點的一些迷思!!!謝謝小高姐~~
那些大氣泡把我的密集恐懼症都撩出來了🤦
一样一样，有点头皮发麻。不过我觉得主要原因还是吃不到。真若摆在面前吃上一块再多气泡也无所谓了 lol
就是啊
真的！
找的就是这个评论！那个大气泡的版本真的看到一瞬间想把视频关了还来不及😭
把它们想象成💎，立刻治愈😄
妈呀，小高姐简直是以科学家的精神在做饭，同时兼具技术和感官感受的能力，太强了。
太有才了、無私的傳授，無論麵食、還是其他菜系、所做成品，和專業廚師一樣、真的要為妳點讚讚讚
小高姐不惜材料讓我們更多了解食材的特性，使我們不用經歷多次的失敗，令我在學到東西之餘對小高姐肅然起敬！真的謝謝你！
朋友您好，好看及好吃的焦糖布丁，做法過程的視頻非常吸引，很好的手勢，謝謝您分享 😊💖👍
太美丽了，无论是制作的步骤还是对比试验还是最后的成品，都太美丽了😍😍😍
最喜歡的烹飪教學youtuber就是小高姐了！！清晰明瞭可操作性非常高！！
能夠結合美食甜點的視吃饗宴與實驗知識的普及教學唯有小高姐！淺顯易懂而且美味可口！好棒棒！
Hi Gao, I admire your passion and patience.... the way you explain the steps and the tips that you give out while creating... it's commendable. I have been making this dessert since I was an 8 year old (long time ago).. thanks for making me understand it today 👍👍
在火星太久 頭腦轉不過來 要看三次才能消化內裏的每種對比變化！但絕對是享受！！
Holy cow! You are a genius! No other recipe or channel has ever demonstrated the "why" so well. They just repeat what others have said without testing it themselves. You really know your stuff!
小高姐总是用最朴实无华的食材，做出最美味的食物。这是真正的美食家
AMAZING! I made this last night and ate it this morning. Really creamy and easy to make. This is my go to creme caramel recipe now. Thanks👍👍👍
My boyfriend and I love your videos so much！我是美国人，他是中国人，所以我非常感谢你使用字幕！It's so nice to be able to share them to learn to make things together, and we love how your explanations are so concise and clear and yet give all the information you need！
天啊！小高姊好用心喔！
最喜歡實驗家精神的對照成品！
仔细听小高姐讲完，觉得您写了一份满分的实验报告。 材料，步骤，实验结果，讨论分析，结论。 对比实验设置的非常合理，有理有据，特别让人信服。赞
食譜太棒了，超容易製作家人很愛小孩自己還吃兩個🥰🥰
Making pudding is the hardest dessert in my book. This video is amazing, showing us different results!
小高姐謝謝！超簡單，又很美味的甜點！
從準備材料到製作花不到15分鐘! (烤箱時間不算)
真的是太棒了
制作成功！加奶油的版本比纯牛奶要简单很多 小高姐控制温度的方法讲的也很详细 成品没有任何气泡并且很嫩滑～多谢小高姐呀！提醒各位初学者：焦糖制作的最后一步请加沸水/热水 冷水的话会炸得很厉害。
That's so interesting!
In Brazil we have a dessert called "pudim" (pudding) that looks exactly like that and the making process is really similar!
I loved it, your recipe gave me a lot of nostalgia.
I’ve learned a lot from your videos. Keep up your good work. Thank you so much for all your detailed instructions.
明天颱風天 在家做焦糖布丁😁😁😁😁
謝謝小高姊的實驗視頻😊
小高姐有破百萬粉絲耶！
大家一定跟我一樣 欣賞又佩服小高姐的實驗精神 跟我們分享不同狀況的成品 讓我們解了好多惑
絶対美味いやつ！作り方がわかりやすいし、コンパクト。見習うべき内容が多く大変参考になりました。映像がキレイですが、カメラはどんな物を使っておられますか。
小高姐真的很厲害 可以把做菜和做點心做這麼透徹的物理化學分析 又可以把過程呈現的簡潔易懂 讓門外漢也能輕易上手
I like the way you explained the science behind the process . Thanks. Keep updating baking and steaming recipes with the science behind it. It's really easy to understand. Keep up the Good work .
No wonder mine didn't come out silk smooth. I used cold milk. Another channel says that creme caramel uses cold milk, flan used hot milk, and creme brulee uses heavy cream. I absolutely love your comparisons. Helped tons! Thank you!!
太棒了！好科学的试验方法… ps那个用水蒸的第二个气孔大的好可怕 在外围……密集恐惧症！
me too
我吓死了全身起鸡皮疙瘩，希望打个码
同
一打開馬上雞皮都起來了
OMG，那个大气孔真是要了我的命了
太喜欢您的视频了,谢谢小高姐！
真的很喜歡看小高姐的視頻，受益匪淺！
經由不同對比實驗，增加烹飪的靈活性，實在是太棒了。
I love caramel's rich flavor, so I eat this pooding often 😍😍 Thank you so much for the detailed explanation👍👍 you are a good teacher!
thanks for such a nice comment!
小高姐 快中秋節了 可以教做流心奶皇月餅嗎
小高姐真的是美食届的学者，敬佩！
各組實驗非常有趣，重點是布丁色澤太誘人，都流口水了
跑个题，小高姐说“噗通一声”好可爱～
很喜歡你的實驗影片，除了有食譜還學會背後原理，謝謝👍
您做的这个视频。还有对比试验。清晰地为我们讲述了每种不同的方法，从造成的后果真的非常非常细致，谢谢您的介绍。
今天的影片好長喔
好開心！
小高姐的影片都是高品質
永遠支持你～～❤️
Ill make my girl happy 🥰☺️ Thanks for the video!!!
Very educational lesson to make the pudding. Looks so delicious!
is not pudding,is flan.
@@k.kdowning3284It's both. At least where I come from pudding refers to dessert, and clearly that's what this is. I didn't know it was considered a Flan but I've confirmed that it is 👍
thanks
@@timotot123 fair enough.
@@k.kdowning3284Anyway you taught me something because the only Flans I've encountered are the pastry variety. Never knew this dessert is considered a Flan
佩服小高姐的認真钻研態度👍👍👍
YT上一堆布丁的教學影片只會照本宣科
也沒解釋每個動作的原理和意義
只有小高姐有做出各種不同做法的對比和結論以及建議
這才是有意義有內涵又實用的教學
太感謝了
小高姐的视频真的惊艳！
每次都有惊喜。我：这个也可以在家里做？！
It’s always good to see you post, so exciting!
thanks! \(^o^)/~
小高姐，我推荐你的视频给很多小伙伴了。昨天按照这个做了焦糖布丁，一次成功，都是你讲的明白。非常喜欢你的视频，特别是现在在居家隔离，更是又都看了一遍，很享受，也非常提高生活质量。谢谢你！
看小高姐的視頻~是最大的享受
喜欢这样对比着的影片👍
예뻐서 먹기가 아깝네요🤗🤗🤗
진짜 부드럽고 맛나겠다^^👍👍😋😋
레시피 감사합니다 꾸벅 🙇♂️🙇♂️🙇♂️
💛💕💗💖💝❣💘❣💙❤💓🧡💚💜💝💖
非常簡單好吃。强烈推薦大家都試試。也謝謝小高姐的不敗配方。
您是我看过第一个美食po主里，在教学里同时做了对比试验的，让大家了解做法背后的意义。很用心的视频，谢谢！
This may be one of the most educational videos about food on youtube. Thank you so much for your time and efforts. I learned so much! Please do more of these videos. You have talent!
Just made this yesterday, perfect! So creamy and smooth! Thank you!
小高姐教科书般的烹饪教学让人很佩服，难怪粉丝那么多。大赞！
尝试了这个菜谱，用蒸的方法做的，发现非常简单！操作时间也不长，很好吃。一百个赞，感谢！
小高姐，来份提拉米苏吧～ 网上大部分版本是生蛋的， 看了几个熟蛋版本，但还是最想跟着你做，听你的解析😃
那个大气包的看得我浑身难受 好可怕
照著小高姐的方子試做了一遍，太好吃了！甜度也適中，沒有齁甜齁甜的。
Before i thought that cooking was hard and i could never be good at it but after trying your recipes it seems so simple and easy thank u
You always have the best concise videos! Keeping it short and very helpful tips! Thank you so much for educating us!
就是喜欢看女神做好吃的😋😋
I'm telling everyone I know who loves cooking about this amazing channel. Methodical, precise, excellent explanations...very impressed.
I'm learning more informative tips and techniques from ur videos than from what I was taught in culinary school! I wish I found ur channel earlier, it's such a blessing to watch..❤❤❤
Such a wonderful video and learning experience! Thanks so much! 👍
啊呀呀呀呀！！！！！这是我最喜欢的甜品之一 🍮哇啊哈哈哈哈 谢谢mua
试试看吧
小高姐每次都解说过程中自己忍不了笑了。让我们也感受到了做美食的乐趣
小高姐的声音和祥解都是非常的吸引人
You seem to have the knowledge of a food chemist or perhaps a very curious chef. Thank you! I have used so many of your recipes ( the simpler ones) and they are surprisingly easy to follow.
Please will you make a video on pavlova?
真的好棒👍👍👍学习到了！小高姐的视频超爱💕
您好 💖
很久没有出新专辑了，感觉不过瘾呀。希望继续出新节目！！！👍
按照配方做了，成功率超高，布丁🍮非常细腻美味。谢谢小高姐！
小高姐 实在是高啊, 我觉得我在上的是物理课😂😂 把原理都讲出来了
小高姐说 接下来我们来做一个对比实验 然后我就直接按了一个赞
King K 哈哈哈，我也是，一听对比实验就超级期待！
最喜欢这种告诉你原理 废话少 不花哨的学术派youtuber
今天跟著做出超級完美的零毛孔布丁，謝謝小高姐❤️
So appreciate the time and effort you take to compare techniques & methods! You are a scientist 🙏
謝謝小高姐這麼棒的視頻，每次都很期待新視頻阿！
您好 💖
Once again you've made a beautifully shot and very educational video! Wonderful!
匠人精神的料理人啊，真的太喜欢你了
謝謝小高姐，第一次就做出了外觀漂亮，口感細緻綿密，高檔美味的烤布丁，也有了小高姐專業詳盡的解說，上手也不難。
挑嘴的兒子支持我開專賣店，先生說從此布丁就用這個配方，不要改了！再次感謝喲