沖繩黑糖法式焦糖燉蛋
Brown Sugar Creme Brulee

1. 焗爐預熱至150℃。在鍋中加入牛奶/豆奶和淡忌廉拌勻並加熱至邊緣開始冒煙，即可離火。

2. 在碗中加入蛋黃和30g的沖繩黑糖粉，攪拌至混合物開始變白。

3. 將①的液態加到②的混合物中再過篩，加入雲呢拿香油拌勻後，倒入焗杯中。

4. 在已注入熱水的焗盆上放上焗杯，放在焗爐中焗約25分鐘。

5. 燉蛋回落至室溫溫度後，放入雪櫃雪。取出後在表面撒上黑糖粉，用火槍將黑糖粉燒至金黃色。

*如果沒有火槍，可用小焗爐將表面的黑糖粉燒至金黃色。祕訣是要用最大火力，一次過將表面的黑糖粉燒至金黃色。

1. Preheat the oven to 150℃. Place milk/soy milk and whipping cream in a saucepan, and heat until just before it starts boiling.

2. Add egg yolks and brown sugar powder into a bowl and mix well until the mixture starts to turn white.

3. Add ① into ②, strain, add vanilla essence, and pour into ramekins.

4. Place ③ on a baking dish filled with boiling water, and bake in the oven for about 25 minutes.

5. After ④ cools, refrigerate. Sprinkle brown sugar on the surface and caramerize it with a torch.

*If the torch is not abvailable, a toaster oven can be used to melt the sugar on the top. The key is to keep the heat at maximum and brown the surface at once.