水果奶冻Fruit Custard

  • Prep Time
    30 Mins
  • Cook Time
    1 Hour
  • Type
  • View
    601

Ingredients

材料

Ingredients

    Directions

    最近天气太热了,适量来一些甜品实在太重要了。这款甜品不是用燕菜粉,而是用卡士达粉,容易制作,冷藏后风味更佳,充满奶香味与十足Q弹。

    Step 1

    将½杯牛奶放入碗中,加入Cap Bintang卡士达粉混合均匀直到没有块状。Add in ½ cup full cream milk into Cap Bintang custard powder and mix well to make a lump free mixture.

    Step 2

    取一锅,加热剩余的牛奶,加入糖及香草精,煮至冒泡及糖完全溶解。Heat the remaining milk in a pot, add sugar and vanilla essence, simmer until sugar dissolves.

    Step 3

    慢慢加入卡仕达混合料不停搅拌,以中火煮至浓稠。Add in custard mixture slowly and continue whisking. Cook under medium heat until the mixture is thicken.

    Step 4

    将卡士达混合料筛入玻璃杯内,这是确保奶冻更加顺滑可口。Sieve the mixture one more round while pouring into glasses. This is to ensure a smooth texture of the custard.

    Step 5

    将奶冻放置一旁,待冷后收入冰箱冷藏至少1小时。Leave to cool and chill for an hour in the fridge.

    Step 6

    吃时放入切好的水果,以食用花蝴蝶豌豆花做装饰即可(随意)。Serve chilled custard with fruits and garnish with butterfly pea flower (optional).

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