Crème Caramel (Coconut Flavour) | Caramel Custard | Caramel Flan 🍮 椰香燉蛋 (焦糖布丁) [My Lovely Recipes]

The ingredients of Caramel Custard Pudding or Caramel Flan are very simple. Generally, caramel pudding can be made with eggs, milk and sugar. But today we will change the taste and make a custard pudding with the coconut flavour. The ingredients and operation required for this dessert are very simple and easy, but if you want to make a smooth and a perfect bubble marks free pudding, it is not an easy task.

Time, heat and patience are all indispensable to make a perfect custard pudding. In addition to bake in a water bath method, steam method can also be used. But for us, the steam method will be more difficult to control the temperature. Although the time will be shortened, the pudding is easy to have bubble marks and the taste is not so smooth. Besides, the material of the container also is a key. Aluminium or stainless steel containers conduct heat faster, so it is also easy for puddings to have bubble marks. We think that using glass or ceramic containers is more suitable. Finally, remember to bake the pudding until it is cooked, otherwise it will taste fishy.

🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/2YGJ6Mh


🔪 Preparation Time: 15 Minutes
🍲 Cooking Time: 89 Minutes
🍽️ Serve: 2 people


🌱 INGREDIENTS
- 2 Eggs（Total egg liquid 110g）
- 50ml Thick Coconut Milk
- 170ml Coconut Water
- A little Salt
- 20g Caster Sugar
- 40g Palm Sugar
- 40ml Water
- 2 Pandan Leaves

👩‍🍳INSTRUCTIONS:
1. Put palm sugar and water in a pot and cook over medium heat until thick and slightly sticky.
2. Pour into the mould and let cool.
3. Put thick coconut milk, coconut water, salt and pandan leaves in a pot and cook over medium heat until simmer.
4. Preheat the oven to 130°C.
5. Stir well the egg liquid and caster sugar.
6. Stir quickly while pouring coconut milk into the egg liquid.
7. Filter the egg liquid 2-3 times.
8. Cover the cup with banana leaves or aluminium foil (to prevent the surface from being dried)
9. Place in a baking tray and pour hot water to the level of egg liquid.
10. Place in the oven and bake at 130°C for 80 minutes or until cooked. (Please adjust the temperature and time according to your own oven)
11. Chill in the refrigerator for at least 2 hours.
12. Use a knife to cut along the cup and then reverse the cup.
13. Gently shake the cup to release the pudding.

Tips:
1. Bake is easier to control than steam
2. Low temperature + long time can prevent the pudding from appearing bubbles
3. It is ideal to use glass or ceramic moulds
4. Stripping with a knife will be more conservative

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燉蛋所需的食材非常簡單，一般上只用雞蛋、牛奶和糖就能做出焦糖布丁了。不過今天我們換一換口味，做一個具有南洋特色風味的燉蛋- 椰香燉蛋/椰香布丁。這道甜點所需的食材和操作都非常簡單容易，不過想要做出口感順滑且完美無泡泡印的成品，那就可不是一件容易的事情哦。

時間、火候和耐心都缺一不可才能製作出完美的燉蛋。除了用水浴法烤之外也可以用蒸的，不過對我們來說蒸的火候會比較難控制，雖然時間會縮短，但布丁容易有泡泡印，口感也沒那麼順滑。除此之外，容器的材質也需要注意一下。錫或鋼的容器導熱比較快，所以也容易讓布丁有泡泡印，我們覺得使用玻璃或陶瓷的容器會比較理想。最後，布丁要記得烤到熟為止哦，不然吃起來會有蛋腥味。剛出爐的布丁是有彈性的，但不會水水的，水水的話是還不夠熟。

🖨️打印這食譜或調整食譜的份量 :
https://bit.ly/3dDi2BT

🔪 準備時間 ：15分鐘
🍲 烹飪時間 ：80分鐘
🍽️ 份量 ：2人份

🌱 食材
- 2粒 雞蛋（蛋液總共110g）
- 50毫升 濃椰漿
- 170毫升 椰水
- 少許鹽
- 20克 細砂糖
- 40克 椰糖
- 40毫升 清水
- 2葉 香蘭葉


👩‍🍳做法
1. 將椰糖和清水放入鍋中，中火煮至濃稠。
2. 倒入模具中放涼備用。
3. 將椰漿、椰水、鹽和香蘭葉放入鍋中，中火煮至小滾。
4. 預熱烤箱至130°C。
5. 雞蛋液和細砂糖攪拌均勻。
6. 一邊將椰奶倒入蛋液中一邊快速攪拌。
7. 將蛋液過濾2-3次。
8. 杯口蓋上香蕉葉或錫紙（防止表面被烤幹）
9. 放入烤盤中，倒入熱水到蛋液的水平。
10. 放入烤箱，130°C烤80分鐘或烤到熟為止。（溫度和時間請根據自己的烤箱做調整）
11. 烤好放涼後，放入冰箱冷藏至少2個小時。
12. 用小刀沿著杯劃一圈再倒扣。
13. 輕輕搖一下布丁就會脫模了。

小貼士：
1. 低溫長時間可以避免布丁邊邊出現泡泡
2. 烤的會比蒸的容易控制火候
3. 用玻璃或陶瓷模具會比較理想
4. 用刀子划一圈脫模會比較保守 

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🎼 Music ------------------------
Music: Romantic Piano by @OrangeHead - Background Music for Content Creators
Listen: https://youtu.be/gYL9UH9w3vo
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📷 Camera Equipment--------------
@Xiaomi Mi9
Apexel 85mm Portrait Lens
Boya MM1 Microphone
Ulanzi TT20 Table Tripod
Shot by @FiLMiC Pro
Edited by Adobe Premiere Pro
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