在一个中等的炖锅中,将糖和水混合,用中火煮至糖溶解。把火调到高火,偶尔翻动平底锅,直到混合物变成深琥珀色。把锅关火,加入几汤匙奶油。当心——热焦糖会飞溅出来。再加一点奶油,然后再加其他的。焦糖会凝固变硬,但在慢炖的过程中会融化在奶油中。把平底锅调到中低火。在焦糖奶油中加入香草种子和豆荚(如果你用的是提取物,现在不要加),以及浓咖啡或咖啡。在不断搅拌的同时,慢慢地将奶油降到沸点以下;从火上移开。 In a medium bowl, beat the egg yolks until smooth. Whisk a ladleful of the caramel cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the caramel cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 min. Strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.
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