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焦糖鳳梨布丁 (Caramelized Pineapple Flan)

Flan 就是我們常說的布丁, 這道甜點的特色是將微苦的焦糖加上酸酸甜甜的新鮮鳳梨做為布丁的基底, 和平常我們在市面上看到的布丁食譜不太一樣.

一口香軟滑嫩的布丁裏, 有著淡淡的奶香, 但不會太濃郁;經過焦糖炒過的鳳梨, 帶有一點微苦, 但因此讓我們更嘗的到鳳梨的自然香甜.

在製作布丁時, 有一些事要稍微注意:

  1. 鳳梨要盡量切成一樣大小的小塊

  2. 煮焦糖時不要加水煮, 這種做法叫 "dry caramel";因為不加水, 所以焦糖的微苦特色更能凸顯

  3. 先讓焦糖鳳梨醬在容器中放涼變硬呈固體狀, 或放入冰箱冷藏一會兒, 再倒入布丁的蛋汁. 這樣焦糖和布丁才不會混在一起

Recipe from "Ripe for Dessert" by David Lebovitz.

This dessert is a truly nice one to make for summer. Pineapple, caramel and flan in one dessert? What a combination!

The special things need to watch out when making this dessert:

  1. Dice the pineapple small and uniformly.

  2. Making dry caramel (meaning only using sugar, not sugar and water to make caramel), so it contents less moisture, and more intense flavor.

  3. Before pouring the custard mixture into ramekins, allow caramel to be hardened. (you could put it into frig for half hour, if the weather is really hot).

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