我覺得黑豆奶比普通豆奶好喝!
以前念大學時,有個李同學介紹我去vending machine買罐裝黑豆奶,
他說好喝,才NT10一罐,就買來試一試.果然是好介紹~!
真的便宜又好喝,天天都買一罐來品嚐.
那時,除了校園內那一台冰冷的飲料販賣器,外面也找不到黑豆奶.
回國後想喝就更難了~!
某個星期四的夜晚,和家人去友力花園逛夜市,吃香喝辣,
忽然見到一個賣豆漿水的檔口,有賣黑豆漿,
就買來試一下,吼~驚為天水啊~!
之後每個月都會去一兩次友力花園的夜市,為的就是那一杯黑豆漿.
而且要早點去哦,不然7點就賣完沒得喝了~
我試過兩次晚到,結果失望而回呢.
老闆每天早上在友力花園的巴剎賣豆漿豆花,黑豆漿是夜市才有在賣.
後來早市也在賣黑豆漿黑豆花了~^O^
我愛黑豆漿~YEAH~!
有一次買太多,喝不完.
我就拿來做布丁,
可是家裡的烤箱給我烤叉燒烤壞了~
只好做蒸的布丁:p
做法簡單,如果沒有黑豆奶,
用牛奶也可以(布丁本來就是用牛奶了:p)
材料ingredient
一杯(250克/8安士) 糖
1 cup (250g/8 oz) sugar
牛奶蛋糊Custard
一公升 黑豆奶
1 litre black soya bean milk, warmed
半杯(125克/4安士) 糖
half cup (125g/4 oz) sugar
六粒雞蛋
6 eggs
一茶匙 香草精
1 teaspoon vanilla essence
作法:
1 準備一個蒸爐,燒開水.
Prepare a steamer.
模子或圓盘內抹上牛油.
Grease the ramekin or bowl.
2 鍋內放入糖和水
Put the sugar in a pan with quarter cup (60ml/2floz) water.
慢火煮至糖溶化.
Stir over low heat until the sugar has dissolved.
糖煮開後,降低熱度煮至糖漿成金黃色.
Bring to the boil, then reduce the heat and simmer until the mixture turns golden brown.
為免有燒焦味,當糖漿變黃就移開.
To avoid a burnt flavour, remove the pan from the heat just before the caramel reaches the desired colour.
讓糖漿的顏色慢慢變深,成為焦糖.
It will continue to darken even after cooking has finished.
把焦糖慢慢倒進模子或圓盘內.
Pour a little hot mixture into ramekin or bowl and swirl to cover the base.
放在一邊待用.
Set aside.
3 將黑豆奶和糖放進鍋子裡慢火輕搞拌至糖溶化.
To make the custard, put the black soya bean milk and sugar in a pan and stir gently over low heat until the sugar has dissolved.
雞蛋和香草精打約兩分鐘至均勻,然後加入溫熱的黑豆奶.
Whisk together the eggs and vanilla for 2 minutes, then stir in the warm black soya bean milk.
把黑豆奶和雞蛋混合物倒進模子或圓盘里.
Strain the mixture into the ramekin or bowl.
4 模子或圓盘蓋上铝箔纸,放進蒸爐.
Cover the ramekin or bowl with an aluminium foil and place it into the steamer.
小火蒸三十分鐘或布丁凝固了以及用刀子插進布丁而取出時乾淨即可.
Steam for 30 minutes, or until the custard is set and a knife comes out clean when inserted into the center.
冷卻後,放入冰箱至少六小時.
Allow to cool, then refrigerate for at least 6 hours.
在模子周圍用刀子輕輕一劃,即可取出倒扣在碟子上.
To unmould, run a knife around the edge of each custard and gently upturn onto a serving plate.
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