notebook cookbook. I started keeping it when I was young, when I first started

加到我的食譜筆記本裡。我還很年輕、剛開始學烹飪的時候就有這本筆記本了。

cooking. It was the best advice I was ever given and I always encourage my

這是我給出最棒的建議了，我一直以來都

maids to do the same.

鼓勵我的女僕們也這麼做。

Usually I make custard pudding with isinglass, but the grocer

我通常都用魚膠來製作卡士達布丁

in Walden didn't have any, so today I'm going to have to use gelatine.

但是在瓦爾登湖這裡的雜貨店買不到魚膠，所以我今天要用明膠。

I hope it works.

希望能成功。

For this recipe you will need:

這個食譜所需的食材有：

cream

鮮奶油

gelatine

明膠

egg yolks

蛋黃

orange flower water

橙花水

brandy

白蘭地

and blackcurrant jam.

和黑醋栗果醬。

Now to make an excellent custard. Firstly, I've taken a quarter

要製作出色的卡士達，首先我會取四分之一的鮮奶油

of the cream, heated it a little and melted the gelatine.

稍微加熱一下，並將明膠融在裡面。

Now I'm going to whisk some eggs.

接著，我要來打這些蛋黃。

Simple sweets like this are eaten in the second course.

像這種簡單的甜品通常會當作第二道菜。

Lord and Lady Braybrooke are very fond of custard.

Braybrooke 先生和女士非常喜歡卡士達布丁呢！

In fact, I think Lord Braybrooke would eat it with everything!

其實我覺得 Braybrooke 先生可以把任何東西跟布丁一起吃！

Now these are well whisked, I'm going to add the rest of the cold cream.

這些已經均勻攪拌了，接著我要加入剩餘的冷鮮奶油。

And now the warm cream.

然後再加入溫熱的鮮奶油。

And now to make this thicken, I need to put it over a low heat.

為了讓它變濃稠，我要把它用小火加熱。

You need to heat it in order to thicken it

你需要加熱才能讓它變濃稠

but you must be careful not to curdle it.

但是一定要小心不要讓它結塊了。

Now the custard is thoroughly cool, I can add the brandy

現在卡士達已經完全冷卻了，我接著要加入白蘭地

and a little orange flower water.

還有一些橙花水。

It's quite an old-fashioned flavour - and scent. I'm only going to use a

這是一個滿傳統的口味，味道也是。我只有要加入一點點

little because it can be quite overpowering

因為它的味道很濃烈

and I wouldn't want to cheapen it.

我也不想讓這個味道變得太廉價。

It's now time to put the custard into the mould. I've already lined

接著我們要來把卡式達倒入模具當中，我已經先在裡面

it with almond oil, so all I need to do is to pour the custard in.

刷了一層杏仁油，所以我現在只要把它倒進去就行了。

Ooh, very good.

噢，太棒了。

I'm now going to put it in the icebox.

現在我要把它放到冷藏裡面。

Now my custard is set it's time to de-mould it.

布丁已經完全凝固了，接著要讓它脫模。

I've heated up a little blackcurrant jam

我已經先把一些黑醋栗果醬加熱了

with some port and ginger wine and put it through a sieve.

裡面加入了一些波特酒和薑汁酒，並且將他們過篩。

I'm now going to pour it just around the side of the custard.

我要把它們淋在布丁的周圍。

I must make sure it's not too hot... I don't want it to melt the custard.

要小心這個果醬不要太燙，我不想把布丁給融化了。

And there we have it - my custard pudding!

這樣就完成了，我的卡士達布丁！