家里只有两个专用的Crème Brûlée容器，其他几个都是拉来凑数的玻璃碗。因为真正好吃的Crème Brûlée讲究糖层的轻薄，所以没有上色那么深，用手指弹弹，焦糖层是肯定有了。：）
注意，我觉得应该事先把Crème Brûlée冷却，然后烤焦糖，结了硬壳后，立刻食用。我按照食谱在冰箱里放了两个小时，焦糖层软掉了！
还有，蛋奶液一定要过滤，不要图省事，否则口感不丝滑。
再近一些。。
Sazón土豆片
Sazón 是男朋友介绍给我的一种调料，吃过以后就喜欢的不行，这次在做土豆片的时候加了一些，味道不是一般的好。。：）做法很简单，红土豆切片，加一薄层意式调料汁，一包Sazón seasoning,切碎的蒜，加水没过土豆片，煮熟即可。
我用了Sazón (cooriander&Annatto)，这个调料在walmart的latino货架区有卖。：）
菲利牛排
老大下厨，自然是大块吃肉，大碗喝酒的。这个周末他心情不错，今天数数居然有5个空啤酒瓶。。@@ Fillet打折，他是无论如何也不会错过的,买了做烤牛排。我也乐得偷懒。：）
烧烤我不懂，就不瞎嚷嚷了，男同胞们应该都会哈~
周末还作了蒜蓉西兰花（图未显示），因为事先声明我要回家吃月饼，男友吃了一半就要把它打包放冰箱，我急忙说，蔬菜我还是要吃一点的。。男友可怜兮兮的望着我，说，你要真的吃的话就吃好了，但是我喜欢这个西兰花，又不会做。。。这个暗示得够可以，哎，他肯吃点蔬菜，已经不错了，就留给他好了，回家自个做个草莓冰沙，算是补充一下维他命。。
冻草莓，加牛奶，打成泥即可，不甜，可以按自己的口味加蜂蜜。
Crème Brûlée
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)
preparation
Make custard:Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
Make Crème Brûlée:
Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
*Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
**Available at some cookware stores.
Serves 6.
