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Burnt cream | 食品添加物合法業者資訊網

Burnt cream

ACambridgeburntcreamisanEnglishversionofcrèmebrûléeandisthoughttoderivefromTrinityCollege,Cambridge.InDominicChapman'srecipe,therich ...,而在18世紀初期，這道甜點的英文名稱是由法文直譯而來的「burntcream」。近年來隨著烤布蕾引進台灣之後，經過改良，成為許多人喜愛的甜點，曾經透過網路 ...,Crèmebrûléealsoknownasburnedcream,burntcreamorTrinitycream,andsimilartocremacatalana,isadessertconsistingofarichcustardbasetopped ...,TheBritishversionofthecrèmebrulee,theCambridgeburntcreamisadeliciousdesserttha...

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Cambridge Burnt Cream Recipe | 食品添加物合法業者資訊網
A Cambridge burnt cream is an English version of crème brûlée and is thought to derive from Trinity College, Cambridge. In Dominic Chapman's recipe, the rich ... Read More
焦糖烤布蕾 | 食品添加物合法業者資訊網
而在18世紀初期，這道甜點的英文名稱是由法文直譯而來的「burnt cream」。 近年來隨著烤布蕾引進台灣之後，經過改良，成為許多人喜愛的甜點，曾經透過網路 ... Read More
Crème brûlée | 食品添加物合法業者資訊網
Crème brûlée also known as burned cream, burnt cream or Trinity cream, and similar to crema catalana, is a dessert consisting of a rich custard base topped ... Read More
Cambridge Burnt Cream | 食品添加物合法業者資訊網
The British version of the crème brulee, the Cambridge burnt cream is a delicious dessert that is the perfect way to impress at any dinner party. Read More
Raspberry burnt cream | 食品添加物合法業者資訊網
For a super-summery take on crème brûlée, try this raspberry burnt cream. And don't worry if you don't have a blow torch, just pop them under the grill until the ... Read More
Cambridge Burnt Cream Recipe | 食品添加物合法業者資訊網
2017年10月21日 — Cambridge burnt cream is the British answer to the French crème brûlée (which translates to burnt cream). Rich vanilla custard is baked then ... Read More
Recipe | 食品添加物合法業者資訊網
1. Preheat the oven to 150°C, fan 130°C, gas 2. Place the sugar and egg yolks in a large bowl and whisk until pale and fluffy. · 2. Pour the cream into a saucepan, ... Read More
Scott's Original Burnt Cream Recipe | 食品添加物合法業者資訊網
This is a rich and decadent burnt creme that is served at Scott's, a very popular local restaurant. This is perfect for special occasions when calories don't count or​ ... Read More
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