这一期的灵感来自MasterChef中的 How To Make A Crème Caramel
焦糖布丁其实并不难做，主要是掌握好烘烤时的温度。不过为了做好外面那层用糖做的笼子，我可是花了好久呢！这次给的配方大概可以做六人份（笼子除外）哦！

I recreated the Crème Caramel from MasterChef Canada. The flan is not hard to make if you follow the steps. I believe most of you came in to see how the sugar cage is made and please watch carefully at the second half of the video.

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【食材/Ingredients】
布丁：
纯牛奶300ml，淡奶油150ml，糖45g，香草精5g，一小嘬盐，3个全蛋，2个蛋黄

焦糖：
糖100g，冷水20ml，热水30ml

糖笼：
糖200g

Pudding part:
Whole milk 300ml, heavy whipping cream 150ml, sugar 45g, vanilla extract 5g, pinch of salt, 3 whole eggs, 2 egg yolk

Caramel:
Sugar 100g, cold water 20ml, hot water 30ml

Sugar cage:
Sugar 200g

【视频中出现的工具/What I used in video】
OXO量杯/OXO 4-Cup Angled Measuring Cup https://amzn.to/2KIxy3X
布丁烤碗/Porcelain Ramekins https://amzn.to/37uwTNc
小奶锅/Saucepan(类似款/similar to what I used) https://amzn.to/38lkTOE
食物温度计/Food thermometer (类似款/similar to what I used) https://amzn.to/36buTI8

【Music】
本日のレシピ Today's receipe by Imataku Music

#CrèmeCaramel #MasterChef #焦糖布丁