港式奶茶焦糖炖蛋Hong Kong Style Milk Tea Caramel Pudding

预热烤箱160℃。先将蛋黄打匀，放入糖20克和即溶奶茶粉搅匀，最后加入鲜奶拌匀。Preheat the oven to 160℃. Beat the egg yolks, add 20g sugar and instant milk tea powder to stir well, pour in fresh milk at last to mix well.

过筛将蛋液杂质隔掉，倒入烤碗内，再放上烤盘内，烤盘预先倒入约一半水，再送入烤箱。Sieve the egg liquid and pour into baking bowl, then transfer to a baking tray. Fill the baking tray with half of the water in advance, put into the oven.

焗烤25分钟至定型后取出摊凉，炖蛋面上平均撒上糖，用火炝慢慢烧至焦糖化即可享用。Bake for 25 minutes until it is set, take out and let it cool, sprinkle sugar evenly on the pudding surface, and using gas torch blow slowly until caramelized and enjoy.