【烘焙】烤布丁+費南雪，又是完整用掉雞蛋的組合Pudding+financier, perfectly use up the entire egg

天氣熱了想吃冰涼的點心，某天神來一筆拿黑糖做布丁，成果不錯耶，吃得到黑糖的糖香又壓得住蛋味，而且要備齊材料太容易了。

Making pudding with black sugar flashed through into my mind when getting hotter, and I tried. I happily find it tastes good as black sugar is able to cover the egg smell. In addition, you can easily prepare all ingredients.

全脂牛奶300ml、全蛋一顆、蛋黃兩顆、黑糖45g。用Le Creuset小愛心烤盅剛好做四個。

For four Le Creuset petit stoneware, you need 300ml whole fat milk, one whole egg, two egg yolks, 45g black sugar powder.

牛奶加溫到30度，這樣糖比較好溶解。烤箱預熱150度，所有材料混合均勻倒入烤盅，烤盤加溫水一起烤35分鐘就好囉。

Heat the milk to 30 degrees, and the sugar can dissolve easily. Preheat your oven to 150 degrees, mix all ingredients well and pour the mixture into the containers, add warm water to the pan and bake for 35 minutes.

對了會有人講究液體要過濾，但我都自己吃所以省了。

By the way, I always skip filtering the liquid.

正常版的把黑糖換成白砂糖就得了。也可以加一小匙可可粉做成巧克力布丁，但我覺得沒有原味和黑糖味的好吃。

Replace black sugar to caster sugar to get the original flavour. I also tried to add 1 ts of cacao powdre for chocolate pudding, but it didn’t taste as good as original and black sugar flavours did.

試著用160度烤，看成品就知道溫度太高，以後還是用150度就好。

Tried to back with 160 degrees (as above); apparently too high. 

然後我真的很討厭剩下蛋白，所以又做了費南雪，而且模也買了，現在可是規規舉舉的金磚型。

I made financier as well in order not to left egg white. Besides, I bought brick shaped mold. 

奶油90g煮成榛果奶油放涼(同做瑪德蓮的時候一樣)，和蛋白四顆、奶油90g、杏仁粉100g、低筋麵粉40g、砂糖96g混勻，烤箱預熱220度烤12分鐘至12分鐘半。不但簡單又快。

Make hazelnut butter by 90g butter, cool down and mix with 4 egg white, 100g almond powdre, 40g backing flour, 96g caster sugar. Preheat oven to 220 degrees and bake for 12~12.5 minutes. Simple and quick.

模子一樣在合羽橋道具街淺井商店買的，不用抹油灑粉完全不沾，貴得有道理。

I got the beautiful mold in Asai Shouten, Kappabashi Tokyo. Expensive but no preparation is needed. Worthy.

如果同時做了布丁和馬卡龍，費南雪更是完美的菜色囉，哈哈哈。

If you make not only pudding but macaron, financier must be perfect to use up leftovers (laugh).