Ban san dalilin da yasa wannan kayan zaki na Faransanci na gargajiya ba ya shahara sosai a kan layi ba. Yana da daɗi a kalli custard mai laushi yana rawar jiki a kan allo, ko kuma a yi sha'awar yadda haske ke jujjuyawa a samansa mai sheki. Abin da ya fi muni shi ne, yana ƙara wahala a samu a cikin menus. To, kun san abin da ake cewa: idan kuna son a yi wani abu da kyau, ku yi da kanku.
Shirya: mintuna 15
Dafa: mintuna 50
Sanyi: awa 4+
Yana yin: 6
Don custard
Man shanu mai laushi ko mai tsaka-tsaki (misali, sunflower, kayan lambu, ko gyada), don shafawa
500ml madara gabaɗaya (duba mataki na 2)
1 ganyen vanilla, ko 1 tsp vanilla extract
2 ƙwai gabaɗaya
100g sukari caster
4 gwaiduwa
Don caramel
60g sukari caster
40g sukari mai duhu mai laushi (duba mataki na 3)
1 yatsu gishiri
1. Shirya kayan aikin ku
A shafa dariole moulds shida, ƙananan kwanonin pudding, ko ramekins masu gefe mai santsi da man shanu ko mai. A jera su a kan tire ko kwano mai zurfi—zai fi dacewa wanda zai iya ɗaukar su sosai—kuma a sanya shi kusa da murhu. A yanke guntun tinfoil guda shida masu girma isa a rufe kowane tukunya daga baya.
2. Haɗa madara
A zuba madara a cikin ƙaramar kwanon rufi. Za a iya amfani da madara mai rabin skimmed, amma ina ba da shawarar madara gabaɗaya, musamman idan kuna saye ta ne kawai don wannan. A tsaga ganyen vanilla a tsaye a cire 'ya'yan itacen a cikin madara (ko a motsa extract ɗin). A ƙara ganyen da babu kowa, a kawo shi zuwa tafasasshiya, a rufe, a cire daga wuta, kuma a bar shi ya shiga yayin da kuke yin caramel.
3. Fara caramel
A haɗa sukari da gishiri don caramel a cikin ƙaramar kwanon rufi mai zurfi. Kwanon rufi mai launin haske yana taimakawa don ku iya ganin sukari yana caramel cikin sauƙi. (Lura: Za ku iya amfani da 100g sukari caster a maimakon don sauƙin yanke hukunci, amma ina son ɗanɗanon sukari mai duhu mai wadatar.)
4. Rage zuwa syrup
A ajiye ƙaramar faranti mai jure zafi a kusa. A sanya kwanon sukari a kan ƙaramin zafi har sai sukari ya narke ya zama syrup mai duhu mai sheki. Idan ya yi baƙi ko ya yi wari, ya wuce gona da iri kuma kuna buƙatar farawa daga farko, don haka ku kula da shi sosai.
5. Zuba caramel a cikin moulds
Da zarar kun ga syrup ya shirya, a cire shi daga wuta kuma a sanya ƙaramar ɗigo a kan faranti—ya kamata ya kafa kusan nan take (idan ba haka ba, a mayar da kwanon rufi zuwa zafi). Yin sauri kafin syrup ya taurare, a raba shi tsakanin ramekins shida, a juya don rufe gindin gaba ɗaya.
6. Haɗa ƙwai gabaɗaya, gwaiduwa, da sukari
A fashe ƙwai gabaɗaya a cikin kwanon rufi mai jure zafi, sannan a ƙara sukari da gwaiduwa. (A daskare farin don amfani daga baya a cikin meringues, mousses, marshmallows, cocktails, ko omelette, ko ku ba wa kare.) A buga har sai an haɗa su ba tare da ratsin gwaiduwa ko fari ba, amma a guji shigar da iska da yawa.
7. Kammala custard
A cire ganyen vanilla daga madara (kar a jefar da shi—a wanke shi da kyau a bushe, sannan a sanya shi a cikin jar sukari don tura shi). A hankali a zuba madaran da aka haɗa a cikin cakuda ƙwai, yayin da ake ci gaba da motsawa. A bar shi ya zauna aƙalla mintuna 15; caramel a cikin moulds ya kamata ya kafa a wannan lokacin. A halin yanzu, a yi preheat oven zuwa 150°C (130°C fan)/300°F/gas 2 kuma a tafasa kettle.
8. Cika moulds
A cire duk wani kumfa daga custard, sannan a raba shi daidai tsakanin ramekins, zai fi dacewa a zuba ta hanyar sieve don kama duk wani guntu na harsashi ko farin kwai mai zaren. A rufe kowane mould da foil sosai, sannan a zuba isasshen ruwan zafi daga kettle a cikin tire don zuwa kashi biyu bisa uku a gefen ramekins.
9. Gasasa, sanyaya, da bauta
A hankali a tura tire zuwa oven. A gasa na mintuna 15, sannan a cire foil kuma a gasa na wani mintuna 30–40, har sai an kafa amma har yanzu yana ɗan rawa a tsakiya. A ɗaga ramekins daga cikin tire, a bar su su sanyaya, sannan a sanya su a cikin firiji na awa 4 zuwa 24. Don cire mould, a yi amfani da wuka a gefuna, a juye a kan faranti, kuma a buga saman da ƙarfi.
Tambayoyin da ake yawan yi
Tambayoyin da ake yawan yi game da Yin Crème Caramel tare da Jagorar Felicity Cloake
Q Menene ainihin crème caramel
A Wani kayan zaki na gargajiya da aka gasa tare da Layer na caramel mai laushi a saman Lokacin da aka juye shi a kan faranti caramel ya zama miya
Q Menene babban bambanci tsakanin crème caramel da flan ko crème brûlée
A Crème caramel yana da miya mai laushi na caramel Flan sau da yawa abu ɗaya ne kawai suna daban Crème brûlée wani custard ne mai wadatar cream tare da ƙaƙƙarfan ɓawon sukari da aka yi wa wuta a saman ba ƙasan caramel mai laushi ba
Q Ni mai farawa ne Shin wannan girke-girke yana da wahala
A Ba ko kaɗan ba Yana da sauƙin kusantawa Makullin shine dafa abinci a hankali da haƙuri Mafi mahimmancin fasaha shine yin caramel wanda kawai yana buƙatar kulawa sosai
Q Menene mafi mahimmancin shawara don custard mai santsi
A Guji kumfa Tsane cakuda custard ɗin ku ta hanyar sieve mai kyau a cikin kwanon da aka yi wa caramel Wannan yana cire duk wani guntun kwai kuma yana tabbatar da siffa mai santsi
Q Ta yaya zan san lokacin da caramel ya shirya
A Jagorar Felicity ta ba da shawarar dafa shi har sai ya zama launin amber mai zurfi-kamar kuɗin tsatsa Zai yi wari mai wadatar da goro ba kone ba Juya kwanon rufi kar a motsa don taimakawa shi launi daidai
Q Me ya sa caramel na ya zama crystal ko ya zama mai tsaki
A Wannan yana faruwa idan crystal sukari ya samu a gefen kwanon rufi Don hana shi zaku iya goge gefen kwanon rufi da goge burodi mai jika yayin da sukari ke narkewa a farkon ko kuma kawai a sanya murfi a kan kwanon rufi na minti ɗaya don barin tururi ya narke duk wani crystal
Q Custard dina yana da ruwa ko bai kafa ba Me ya faru
A Wannan yawanci yana nufin an gasa shi ƙasa ko kuma oven ya yi zafi sosai Gasasa shi a cikin ruwan wanka har sai an kafa shi tare da ɗan rawa a tsakiya kamar jelly da aka kafa Zai ƙarfafa yayin da yake sanyaya
Q Menene ruwan wanka ko bain-marie kuma me yasa nake buƙatar shi
