雞蛋布丁 Egg Pudding

第三次弄雞蛋布丁，終於算是最成功的一次。難怪人人都說我有主見、有想法，甚至我行我素，在要求準確份量的甜品項目上，我還是很有自己的一套。

當日在Tauranga，一位日本朋友做給我吃，亦說了份量做法，一聽之下很容易。直至和哥旅行終結前一天，來大顯身手。怎料到，焦糖製法簡單，卻原來是技巧活，太高溫會結晶，煮太久會變焦。而且，我經常只看材料，不顧份量，隨心的弄。第一次，蛋醬和焦糖都過硬，還給住宿的阿姨唸。然後第二次，把握多一點，但焦糖和蛋醬同樣是拿揑不好。

終於第三次，朋友來我家吃飯，它「生生性性」的表現啦！經過兩次的焦糖教訓，這一次把水多放，煮的時間縮短，結果卻是沒煮成焦糖。看見它金黃金黃的，把它放到烤盤上焗成後竟然成不了型，於是只把布丁上桌，還是挺不錯啊！

This is the third time i made the egg pudding. Really recognized  that I am a person so rebellious. I just follow the ingredients but not the portions, so sometimes the egg custard is harder than normal. And the most difficult technique is to cook the caramel. It will be crystallized if it is too hot and will be bitter when you cook overtime. After the lessons of previous two, this time I simply add more water and take shorter time for the caramel, however, it don't show up. I saw the colour turned to light yellow and I pour it to the bake cup. After bake, it is all gone, just like sweet water. At last, I just ignored the liquid and turned around the pudding to serve in a beautiful dish. See, look good and actually taste good, I would say!