布丁

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: G; V! B- w  Z/ K6 w4 X3 `/ APudding Recipe
6 W) E5 s0 @3 Y# V1 v' r- U2 MCream cheese 100g
Milk                      500c.c
9 n3 H. [* F9 U# M" y" `egg                      2
egg yolk              1
7 T) z4 [: C: \) S" R$ t7 Ysugar                  80g
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; Z  |8 s( F. t7 @. _" l& ^1. Melt and mix cream cheese with sugar (around 80C)
+ U; P' R4 l4 H/ }2. Add mixture of eggs with 1.
2 m5 N8 m& N' m! `6 x2 z4 A! Q! y3. Add warm milk, mix until sugar melt completely
# Q& I0 p0 X* E' i) |  ^" W7 Y( u; d4. Filter out the solid stuffs (important step,不然烤好會一粒一粒的)
& H! p# Y! b( q5. Preheat ovan to 170C(~340F), bake for 40mins on the baking tray with water


Pudding Recipe2 (from Alex)
) }, u' @4 H, @Whipping cream  300ml
/ V" W. R. j/ SMilk                         130ml
- I5 g$ Y6 _+ Begg yolk                 5
/ R. r6 N$ W" {& lsugar                     40g+30g
vanilla extract        1/2tsp

1. heat milk and wipping cream to almost boiled
2. beat egg yolk with 30g sugar
; F8 K% c1 r3 d+ R) m3. add 1 with 2 with another 40g sugar (kinda too sweet for me)
; z: W4 y$ `, R6 b4. add with 1/2 tsp vanilla extract, mix well
  C( \4 H" P  Z) i* R) B* E+ x5. Preheat ovan to 170C, bake for 40mins on the baking tray with water

6 d$ F. a: |6 Z8 @喜歡綿一點的人
! y9 S9 i, _7 Z/ l不要加蛋白
用第二個recipe
喜歡硬Q點的放幾個全蛋
3 Y: e5 W6 w. ^9 |; s2 O有蛋白就會比較凝固
第一種做出來有一半超好吃
下半部很綿但是上半部活像個甜的蒸蛋
: O# c+ N  i1 V$ P: Y不知道那個步驟出了錯
' D! {) [) K0 ~; @# P# F& \6 p待我研究再來解答
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6 b& x6 \+ Y, p/ S: N  K2 P# ]是不是看起來超好吃的??
1 c' e0 e/ T: m5 a8 w冰起來更加好吃
糖好像都多了點
/ n( A$ L( r- R/ L' Q2 w/ M8 ?( v. X我好像越來越不愛甜了
  c' n; [' v9 ~$ M/ p6 v3 h& |下次少加點

- E7 [7 F0 k" I* `" N7 ]我終於有不是用布丁粉做的布丁了
雖然沒有統一布丁好吃
但是還是很好吃!!!!!!!!

Fontainebleau