糖焦牛奶蛋奶酥
This recipe is AI-generated. Adjust based on your actual situation.
先將糖放入平底鍋乾煎至金黃焦糖，再倒入已拌勻的雞蛋與牛奶混合液，中小火緩慢加熱讓蛋奶緩凝；待表面微凝時可再撒少許糖助於表面輕微焦糖化，確認蛋奶凝固即可起鍋。
Ingredients
- 雞蛋120 g (≈ 2 顆)
- 牛奶4⅔ 湯匙
- 糖2 茶匙
Cookware
- 平底鍋
Steps
- 1平底鍋中火乾煎糖 2 分鐘至金黃焦糖
- 2將雞蛋、牛奶、糖拌勻成混合液
- 3平底鍋中小火倒入混合液 5 分鐘緩慢加熱
- 4表面微凝時撒糖助於表面輕微焦糖化
- 5確認蛋奶凝固即可起鍋
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