Sweet Potato Ginger Cream Brulée 蕃薯糖水法式燉蛋
蕃薯糖水是個香港很傳統的甜點(糖水類)
基本上每個家庭都會做這道喔, 很有名的
而這次我所做的呢, 是有點像異國菜, 把蕃薯糖水加上法式燉蛋!
一道集合了港式跟法式的甜品
我希望你們會喜歡這個新的主意喔~^^
Sweet Potato Ginger Soup is one of the traditional Hong Kong style dessert.
Every family here know how to make it. And it is very popular.
This dessert is kind of like a fusion dish which combine yam ginger soup with cream brulée !
It is the dessert which combine Hong Kong style and France style.
I hope you guys will like this new idea. ^^
Ingredients for Sweet Potato Ginger Cream Brulée 蕃薯糖水法式燉蛋
(This recipe is for 4-6 servings 4-6人份量)
For Cream Brulée 燉蛋:
Whipping Cream 220g 淡忌廉 220克
5 medium Egg Yolks 蛋黃5隻
Sugar 50g 糖 50克
Sweet potato 200g 蕃薯/地瓜 200克
Minced Ginger 1 Tbsp 薑蓉 1湯匙
For Caramel Ginger sauce 焦糖薑汁:
Sugar 4Tbsp (60g) 糖 4湯匙(60克)
Water 2Tbsp (30g) + 1Tbsp (15g)
水 2湯匙 (30克) + 1湯匙 (15克)
Chopped Ginger薑粒
For Caramel Sweet potato 焦糖蕃薯
Sugar 3 Tbsp (45g) 糖 3湯匙 (45克)
Water 1 Tbsp (15g) 水 1湯匙 (15克)
Sweet potato 50g 蕃薯/地瓜 50克
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