😍😍一定美味一定成功的開心果cream brûlée /法式香橙 cream brûlée 😍😍😍

[@yting566]

開心果Cream Brulee •••••••••••••••••••••• Cream 152g 牛奶 110g 意大利純開心果醬 12g 日本開心果醬 10g (可全用意大利純開心果醬代替） ••••••••••••••••••••••••••••••• 蛋黃60g 糖 20g @140-150度 焗25-35分鐘至凝固

[@user-qwer-asdf-4321]

橙味...正！多謝分享！

[@katye586189]

🙏感謝朱Sir無私分享！

[@surwinlee7894]

謝謝朱sir😊

[@venuswong866]

可以用氣炸鍋焗糖面代替火熗嗎?

[@catwalk9]

Missed live demo but replay still worths watching. Many cooking tips in this episode. Thank you for teaching us.❤

[@cjmhappy]

Thanks for your sharing. It looks delicious 😋 😊

[@ChefChusKitchen]

你都可以做到

[@WsTam-c8o]

橙味.Thanks

[@katye586189]

🙏感謝Sasa及Tiger幫忙♥！

[@wongteresa7106]

😋👍橙味正

[@shirleyyue99]

朱Sir 可否只用蒸焗爐

[@jackieyau3391]

Happy New Year chef 🎉🎉🎉

[@Tom-cd9hn]

Hi Chef Chu, Thank you for sharing your two wonderful Creme Brulee recipes. Happy New Year to you and your family. What size is the Creme brulee porcelain cup you are using? Thank you,

[@ChefChusKitchen]

冇所謂的，但係按深度為準

[@angelho9406]

朱sir, 請問橙皮是用糖漬或是原個橙磨皮❓🙏

[@tsdavid2003]

朱sir,多謝你🎉

[@ngoclando9957]

朱 sir, 請問如果做原味，照食譜唔放橙酒就得啦？

[@ChefChusKitchen]

@@ngoclando9957 都要用番奶，份量一樣

[@jessicavuong4510]

是否用最慢火搞伴至60度

[@ChefChusKitchen]

是

[@lima5146]

多謝朱Sir的教導. 相問如果帶去party, 橙味的可以預先燒糖後入雪櫃嗎？焦糖還會脆嗎？或要到食時才燒 呢？

[@ChefChusKitchen]

會潮

[@ivyliu-b2k]

橙味🍊

[@katman2021]

What a great Christmas present, and a great start to 2025！ a video and a long video from Chef Chu

[@JosephineYip]

早晨冧冧朱🤣想問如果放雪櫃overnight ,咁橙皮是入雪櫃前加定 焗之前先加🙏😊

[@ChefChusKitchen]

一早入

[@JosephineYip]

@ChefChusKitchen 唔該晒 冧冧朱🙏😊

[@WsTam-c8o]

OK睇到

[@evalai4166]

請問是否用wripping cream?

[@ChefChusKitchen]

是

[@bettyhor1860]

橙味 please ❤

[@Ahsokathepoo]

請問橙酒的牌子是什麼？

[@ChefChusKitchen]

君度

[@WsTam-c8o]

❤❤

[@babyangel4597]

橙味 cream brulee

[@yting566]

朱sir 如果驚唔熟，再焗耐啲或者蒸耐啲嘅話又怕唔怕呢？ Thanks

[@ChefChusKitchen]

總之凝固就可以

[@yting566]

收到

[@sioiying604]

聽到呀

[@babyangel4597]

Hello, 朱 sir

[@monitasum4267]

聽到

[@sioiying604]

ok

[@evatsang3833]

橙味

[@tsdavid2003]

朱sir,多謝你🎉