Ingredients

Caramel
625g sugar
150g water

Crème caramel mixture
500ml milk
100g sugar
7pc eggs
1pc vanilla stick (with vanilla seeds scraped)
10g vanilla extract

Orange segment
1pc fresh orange, whole

Process

Caramel
1. Cook the sugar and water in a pot until golden brown.

2. Divide the caramel into 10 equal portions and pour into ramekins. Set aside and allow to cool.

Crème caramel mixture
1. Simmer the milk in a pot with half of the sugar, vanilla extract and vanilla seeds.

2. Whisk the egg and the remaining sugar in a bowl.

3. Pour the warm milk mixture into the egg mixture and stir well.

4. Strain the final crème caramel mixture into a separate bowl. Set aside.

Orange segment
1. Cut the top and bottom parts of the orange and peel off the white pith.

2. Cut out the segments and set aside.

Assembly
1. Preheat the oven to 180 °C.

2. Add the crème caramel mixture into the ramekins with caramel. Fill until full.

3. Place the ramekins in a large baking dish filled with warm water. The dish should only be half filled.

4. Bake for about 40 minutes. The water in the dish should never boil during the baking process.

5. Remove the ramekins from the baking dish and refrigerate until cold.

6. To serve, carefully place the ramekin upside down on serving plates and release the crème caramel. You can briefly dip ramekins in hot water to make the process easier.

7. Top with orange segments. Ready to serve.

Chef Patrick’s Tips:
The “WATER” for the water bath baking must be warm and cover halfway up of the ramekins and enjoy eating them.

ENJOY!

材料

焦糖
625克 糖
150克 清水

燉蛋蛋漿
500毫升 牛奶
100克 糖
7隻 雞蛋
1條 雲呢拿條（切開取籽）
10克 雲呢拿油

鮮橙柳
1個 新鮮香橙

過程

焦糖
1. 將糖及水一起煮至金黃成焦糖。

2. 將焦糖平均分入10隻甜品焗杯中，攤涼備用。

燉蛋蛋漿
1. 混合牛奶、一半糖、雲呢拿油及雲呢拿籽，加熱。

2. 在另一個碗中打蛋並加入剩餘的糖，攪拌均勻。

3. 將碗中的加糖蛋液加入到牛奶中攪勻。

4. 把蛋漿隔渣，確保蛋漿順滑。放碗中備用。

鮮橙柳
1. 先切去橙的頂部及底部，去皮並剝走橙肉上的白色纖維。

2. 取出一瓣瓣橙肉備用。

組合
1. 預熱焗爐至攝氏180度。

2. 將燉蛋蛋漿倒入加有焦糖的甜品焗杯中，加至全滿。

3. 把盛載蛋液的甜品焗杯放入焗盤。在焗盤內加入暖水直至焗盤半滿。

4. 放入焗爐焗約40分鐘。在焗的期間，焗盤中的水不應沸滾。

5. 焗好後，把燉蛋存放入雪櫃雪凍。

6. 取出燉蛋，並準備熱水，把甜品焗杯浸於熱水中，然後反轉放上碟中，讓燉蛋和甜品焗杯分離。

7. 放上橙肉後即可享用。

Patrick大廚小貼士：
加水至焗盤中時必須使用暖水，並須確水加至焗盤半滿以完成浸泡甜品焗杯的底部。這可使焦糖燉蛋凝固的過程中仍能保持質地幼滑。

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