It does not require a kitchen torch.

它不需要噴槍。

It does not require you to pre-cook your cream.

它不需要您預先煮奶油。

It doesn't even require a water bath.

他不需要水浴。

The only unusual piece of equipment you need is the Ramekins themselves.

你唯一需要的不尋常的設備是烤盤本身。

This recipe is formulated for the standard five ounce kind.

這個食譜是針對標準的五盎司容器設計的。

Here's the custard.

這是卡士達。

One serving is one egg yolk, one tablespoon of sugar, one teaspoon of vanilla extract and enough heavy cream to give you one half cup total of liquid.

一份的成分包括一顆蛋黃、一湯匙糖、一茶匙香草精，以及足夠的奶油，使總液體量達到半杯。

That's it.

就這樣。

That's ready to go in the oven.

準備好放入烤箱了。

Today, I'm going to do enough for four custards.

今天，我打算製作足夠四份的卡士達。

Four egg yolks, you can rocky chug those whites later.

四顆蛋黃，你之後可以隨時處理那些蛋白。

Four tablespoons of sugar, beat that up with a fork and really give it a go.

四湯匙糖，用叉子攪拌均勻，使勁攪拌。

We're not going to bother straining the custard.

我們不打算費事過濾卡士達。

So you really want to bash this up to make sure there's no big globs of sugar or egg protein.

所以你真的想把這個攪拌均勻，確保沒有大塊的糖或蛋白質。

Four teaspoons of vanilla, that's a tablespoon plus one teaspoon.

四茶匙香草精，即一湯匙加一茶匙。

Use less vanilla if that's too strong for you, but to me, it's the star of this dessert.

如果對你來說太濃，可以使用較少的香草精，但對我來說，這是這道甜點的亮點。

Then enough heavy cream to give me two cups total of custard.

然後加足夠的奶油，使我總共有兩杯的卡士達。

Proportionally, that's less egg than people normally use.

比例上，這比人們通常使用的蛋要少。

But that ensures the custard won't over coagulate and go gritty since we're not going to be using the water bath.

但這確保了卡士達不會因為我們不使用水浴而過度凝結變得沙粒狀。

I mean, you could use a water bath if you want to.

我是說，如果你想要的話，

The low maximum heat of water keeps the edge of the ramekin from getting too hot and over cooking the outer rim of custard.

水的低最高加熱溫度使蛋羹容器的邊緣不會變得太熱，從而過度烹飪卡士達的外緣。

But I always sloshed it around.

但我總是把它來回搖晃。

I always burn myself.

我總是燙到自己。

I think it's a pain.

很痛苦。

I just do a low protein custard base and a low oven temperature, 250 °F.

我只是做一個低蛋白質的卡士達基底，然後使用低烤箱溫度，250°F。

When you pour these in, you fill to that line, that line is four ounces or half a cup precisely. Easy.

當你倒進去時，你就倒到那條線，那條線正好是四盎司，或者說半杯。很簡單。

Now, before I put these in, watch what happens when I kind of tap them or nudge them.

現在，在我把這些放進去之前，看看當我輕輕拍打它們或輕輕推動它們時會發生什麼。

Just remember how those ripples look.

只要記住那些漣漪的樣子。

You can put those right onto the middle rack. 250 °F, done.

你可以將它們放在中層烤箱上。250°F，完成。

They'll take maybe 45 minutes in there. It depends on your oven.

它們可能需要在那裡烤約45分鐘。這取決於你的烤箱。

Here's how, you know if they're done. You just open up the door and nudge them again.

這是檢查它們是否完成的方法。只需打開烤箱門，再次輕輕推動它們。

See how it looks like a loose gelatin?

看看它是否看起來像一個鬆散的明膠？

Remember how the ripples looked when it was totally liquid and now compare how they look when the custard is done.

記得在完全液體時漣漪的樣子，現在將其與卡士達完成時的樣子進行比較。

I know they seem underdone, but trust me, the custard will firm up solid as it cools.

我知道它們看起來似乎未熟，但相信我，隨著冷卻，卡士達會變得堅實。

If it wasn't super wobbly like that, it would be a hockey puck by the time you ate it.

如果它不是像那樣非常搖晃，那麼在你吃的時候它就會變成冰球了。

When they're cool enough to touch, you're good to move them to the fridge.

當它們冷卻到可以觸摸時，你就可以把它們移到冰箱裡了。

They'll be cool enough to eat after maybe a half hour in there.

在那裡待上大概半小時後，它們就會足夠涼爽，可以食用了。

But I prefer to chill them overnight and when you chill them that long, you want to cover them.

但我更喜歡讓它們冷藏過夜，而當你將它們冷藏那麼長時間時，你應該蓋上保鮮膜。

Otherwise they can dry out and they can pick up funny odors from the fridge.

否則它們可能會變乾，並且可能會從冰箱中吸收奇怪的氣味。

It's the perfect dinner party dessert because you can do all this the day before.

這是完美的晚餐甜點，因為你可以在前一天完成所有這些準備。

So traditionally, here's what you do.

傳統來說，要這樣做。

You spoon on some sugar and smooth it out.

你用湯匙舀上一些糖，然後把它弄平。

I'm on team very thin layer of sugar.

我喜歡只用薄薄一層的糖。

Then you blast it with a butane torch and it helps if you kind of rotate it as you go, that gets you an even layer.

然後你用丁烷噴槍對其進行噴射，如果你邊旋轉邊旋轉它會有所幫助，這樣你就可以得到均勻的一層。

That's nice.

完美。

That's lovely.

很棒。

But say you don't have a torch.

但假如你沒有噴槍。

Some people put them under the broiler.

有些人把它們放在烤箱的烤爐下。

Very high rack, very hot broiler, leave the door open.

將烤架設置在非常高的位置，打開非常高的烤爐，並保持烤箱門打開。

You want to minimize convective and conductive heat, warming up the custard.

您希望盡量減少對奶油的對流和傳導熱，以使奶油保持溫暖。

You just want the radiative heat from the broiler to caramelize the sugar and in my oven six minutes later, it was done.

您只需要來自烘烤器的輻射熱來使糖變成焦糖，我的烤箱裡經過六分鐘就完成了。

(The) problem is the custard is now hot and by the time you cool it down, the candy top won't be as crunchy and it's not that crunchy now, it's more crumbly in texture.

問題在於現在卡士達已經變熱，等您冷卻它的時候，糖衣的脆度就不會那麼好了，而且現在它的質地更多是鬆脆的而非堅硬的。

I say, forget the broiler.

我提議，忘了烤爐。

Get your smallest pan and throw in one tablespoon of sugar per custard.

拿出你最小的平底鍋，每個布丁加入一湯匙的糖。

A tiny squeeze of honey to prevent crystallization and a few drops of water to get this thing started melting.

擠一點蜂蜜來防止結晶，滴幾滴水讓這個東西開始融化。

Put it on medium heat, stir it around until it's mixed up and then get rid of that spatula.

放在中火，攪拌直至混合，然後將橡皮刮刀拿開。

You'll never stir this again.

你再也不會攪動這個了。

It doesn't matter that there's crystals on the side there.

沒有沒有結晶不重要。

The honey will stop the syrup from seizing.

蜂蜜會阻止糖漿凝固。

Corn syrup would do an even better job. Britz, your golden syrup would work.

玉米糖漿會做得更好。 Britz，你的金黃糖漿可以用。

Just wait like 10 minutes until it turns amber and then it'll suddenly go much more fluid.

只需等待大約10分鐘，直到糖變成琥珀色，然後它會突然變得更加流動。

It's hard to make caramel at home because it burns so easily.

在家製作焦糖很容易燒焦，所以需要小心。

But guess what, we want this to burn.

但猜怎麼著，我們就是希望它會燒焦。

Brulee means burned.

布蕾的意思就是燒焦啊。

When it's just getting dark, you'll see little wisps of smoke coming off.

當它變得稍微深色時，你會看到一些小煙霧從上面冒出來。

Turn off the heat, and then the only tricky part is judging how much caramel to pour on because too much is no good.

關掉火，然後唯一需要小心的地方就是評估要倒多少焦糖，因為太多也不好。

You want a thin candy that you can easily crack through.

您希望得到一層薄薄的焦糖，可以輕易地破碎。

I was obviously too conservative with this one and I had to keep pouring on more.

顯然，我這次太保守了，我不得不不斷倒入更多的焦糖。

You roll it around to get it even and smooth and note that I have the caramel on the still hot burner while I do this.

您要把焦糖均勻地捲上去，並注意我在這樣做的時候還保持爐灶處於熱狀態。

That's to keep it liquid heats off. It's not going to burn.

這是為了保持焦糖的液體狀態，而不會燒焦。

Move on to the next one, and that time I judged the amount better.

繼續到下一個，那次我更好地判斷了焦糖的數量。

Only had to give it one more dose to get it covered.

只需要再倒一點糖漿就可以覆蓋好。

Let that cool for a few minutes until it's set hard, and there you go.

讓它冷卻幾分鐘，直到變硬，然後就完成了。

Yes.

沒錯。

Compared to the torched version that is clear and glassy.

與經過噴槍烤過的版本相比更加清晰和玻璃質感。

But who's to say that's a bad thing?

但誰能說這是壞事呢？

In the mirror universe where the caramel version developed as the traditional method,

在鏡像宇宙中，焦糖版本發展成了傳統方法，

me with a goatee is probably saying, yeah, you know, this newfangled torch version doesn't get you that same clear glassy topping that tradition really demands.

在帶鬍子的鏡像宇宙中，我可能會說：“是的，你知道，這種新潮的火炬版本並不能給你帶來傳統所需的那種清晰而有光澤的頂層。”

But it's an OK substitution.

但這是可以接受的替代方法。

Long Live the Empire.

帝國萬歲。

All right. Time for that wonderful sound.

好的，該是享受那美妙聲音的時候了。

Oh, yeah.

讚耶。

And look at that custard underneath.

看看下面的卡士達。

Totally smooth and soft even without the water bath.

完全光滑和柔軟，即使沒有水浴。

And the candy topping still totally has that slightly burned flavor that contrasts beautifully with the sweet custard.

而且糖鋪頂仍然完全保留了那種微微焦糊的味道，與甜美的奶油形成了美麗的對比。

So good.

真好吃，

And I love that the custard is still cold.

我喜歡卡士達還是冰冰涼涼的。

Oh, and if you're like, "OMG, how am I gonna clean this pan?"

噢，如果你想：「天阿，我要怎麼清洗這個平底鍋的話？」

Just let it soak in water for a few minutes.

只需將它浸泡在水中幾分鐘。

Sugar dissolves in water.

糖會在水中分解。

Done.

完成。