香橙冰花燉蛋 ｜Steamed Egg Pudding

雞蛋是每個屋企必備的食材，又平又有豐富營養，仲可以製作不同菜式。

冰花燉蛋更是港式經典甜品，以前細細個出街媽媽會帶我去甜品店食！其實自己整都好易，我呢個版本加了來自加州的新奇士臍橙，令燉蛋多一份橙香，更清新！另外仲加少少法式燉蛋元素，做了一層脆脆焦香的焦糖！無論顏值同味道都 Level up!

想知出滑嘟嘟的蛋的秘訣和完美的蛋和水比例，即刻睇片！同 Bookmark 我個食譜！

食材 INGREDIENTS (2 PERSONS):

雞蛋 ｜Egg 2pc

橙 | Sunkist Navel Orange 2pc

水 ＋橙汁| Water + Orange Juice 250ml

細冰糖/白砂糖 | Fine rock sugar/ White sugar 30g

白砂糖| Sugar 2 tsp （dusting）

1.       橙洗淨後 

2.       切 2 片薄片，去皮，用廚紙印乾橙片

3.       將橙榨汁，並用篩隔去橙粒

4.       橙汁，水和糖倒入小鍋拌勻，小火煮溶糖，放涼備用；

5.       打發蛋，慢慢加入已放涼的橙汁攪拌均勻

6.       將蛋液過篩倒入碗內

7.       蓋上微波爐保鮮紙/錫紙，水滾後用中細火蒸8分鐘； 熄火，再焗10分

8.        放上橙片，下白砂糖，用火槍燒成焦糖即可享用。

STEAMED ORANGE EGG PUDDING

 

INGREDIENTS

2 Eggs

2 Sunkist Navel oranges

250mL Water + Orange Juice

30g Fine rock sugar/ White sugar

2 tsp White Sugar (For sprinkling)

 

DIRECTIONS

1.    Wash the Navel oranges, then cut 2 thin slices, peel and pat dry the orange slices on kitchen paper.

2.    Juice the oranges and use a sieve to remove the orange pieces.

3.    Pour the orange juice, water and sugar into a small pot and mix well, cook over low heat to dissolve the sugar, and let it cool for later use.

4.    Whisk the eggs, slowly add the cooled orange juice to the eggs and mix well.

5.    Sieve the egg mixture into a bowl.

6.    Cover with microwavable plastic wrap/tin foil, and steam for 8 minutes on medium-low heat after the water boils; turn off the heat, and bake for another 10 minutes.

7.    Put the orange slices on top, add white sugar, and caramelize it with a torch to enjoy.

TIPS ON MAKING A SMOOTH EGG PUDDING

1.    The ratio of egg to water (orange juice) is 1:2, which is also suitable for steamed eggs. For example,1 egg that weighs 50g : 2 parts of water 100ml, to make 1 serving. Sweetness can be adjusted according to personal preference. To serve in a frozen condition, add more sugar for a better taste.

2.    Sieving the egg mixture is necessary.

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