Caramelized Yellow Peach Roasted Brulee
1.
Pour 150 grams of pure milk and 120 grams of whipped cream into a large bowl, mix well, add 20 grams of fine sugar
2.
Heat in the microwave for about a minute until it is about to boil, and stir until the sugar is completely melted
3.
2 eggs to separate the yolk
4.
Beat the egg yolks, slowly pour the egg liquid into the milk bowl and stir slowly
5.
Mix into a homogeneous egg and milk solution
6.
Sift the low-gluten flour, cornstarch, and custard powder into a bowl
7.
Stir again to make the cloth liquid
8.
Filter the Bule liquid with a sieve
9.
Pour into a round baking bowl with a diameter of 15 cm, about 80% full
10.
Preheat the oven, fire up and down at 200 degrees, middle level, bake for about 30 minutes
11.
Bake until the caramel spots are on the surface, take it out
12.
Canned yellow peach slices and slices neatly lay a circle on the surface of the cloth
13.
Add 20 grams of caster sugar and 1 scoop of cold water to a stainless steel bowl
14.
Heat on a low heat while stirring until the sugar melts and boils
15.
Cook until the sugar juice turns brown and turn off the heat, quickly add a spoonful of boiling water and stir evenly to form caramel juice
16.
Finally, pour the caramel juice on the yellow peaches and decorate with a mint leaf.
