在介质的平底锅中，将糖和水结合在一起，在中热煮至糖溶解。将热量提高到高煮熟，偶尔旋转平底锅，直到混合物是深琥珀色。从热量中取出锅，加入几汤匙奶油。小心 - 热焦糖将飞溅。添加更多的奶油然后休息。焦糖将抓住和硬化，但在煨时会在奶油中融化。将锅放在中低热中。添加香草种子和豆荚（如果您使用的提取物，请不要将其添加）和浓缩咖啡或咖啡到焦糖霜。在不断搅拌的同时，慢慢地将奶油带到低于沸腾;从热量中取出。 In a medium bowl, beat the egg yolks until smooth. Whisk a ladleful of the caramel cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the caramel cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 min. Strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.
烤蛋羹：
将混合物分成烤盘中的垃圾箱中的混合物。拉出烤箱架子，将烤盘放在它上面（确保它稳定），并倒入足够的沸水进入平底锅，以便它来到大型篮板的两侧。Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45-min.—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish with a dollop of whipped cream (or a rosette from a pastry bag). Or try a sliver of candied citrus peel, a sprig of mint or another delicate herb, or a candied flower (available from梅多德沃斯）。
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