奶茶(伯爵茶)布丁 Earl Grey Custard Pudding

信不信由你，我妹能夠在15秒嗑完這個布丁!!真是所謂「秒殺」～
極度建議一包用伯爵茶葉另一包用一般紅茶，因為伯爵茶能賦予布丁奢華香氣但是全用伯爵茶布丁會變很香卻沒味道。
我用蛋白而非蛋黃（大部份法式布蕾食譜）的原因是蛋黃的味道過於濃厚，貴遮蓋奶茶的香氣，而且用蛋白的話布丁會更加滑溜細緻～
Believe it or not, my sister can eat the pudding in 15 seconds!!
I highly reconmend you use a bag of Earl Grey with a bag of regular black tea because the Earl Gray brings the custard a luxurious aroma. However, if you replace all the tea with Earl Gray, the pudding turns out fragrant but tasteless.
The reason I use egg whites instead of yolks which are used in most of the crème brulée recipes is that the egg yolk would cover the flavor of black tea. The egg whites make pudding more smooth and delicate, too.
Hope you enjoy the dessert as much as my family does~


份量：7杯  7 small cups
 Ａ. 紅茶茶葉     4g（約2包）
 Ｂ. 牛奶      500g
 Ｃ. 黑糖   50~60g/砂糖    45~55g
 Ｄ. 蛋白     3顆
 Ｅ. 全蛋     1顆

black tea powder from 2 tea bags(about 4g)
milk      500g
brown sugar     50~60g
egg whites    3
whole egg    1

作法Steps：
1. 將A、Ｂ、Ｃ放入深鍋中以中火煮至滾，熄火冷卻
Place the milk, black tea powder and brown sugar into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, allow to cool. 
2.在碗中打散Ｄ、Ｅ，分數次加入1.，每次都要拌勻再加
In a medium bowl, whisk the egg whites and egg until well blended. Add the milk tea a little at a time, stirring continually. 
3.過篩布丁液，平均倒入7個布丁杯中。將布丁放在烤盤上，倒入烤盤2/3高的熱水
Pour the mixture over fine sieve and divide into 7 cups. Place the cups into a large cake pan or roasting pan. Pour enough hot water into the pan to come 2/3 of the way up the side. 
4.在140℃的烤箱中烤約45分鐘，直到邊緣凝固中間還有點液狀。關火悶5分鐘後拿出布丁，冷卻後冷藏至少2小時，冰冰的吃～
Bake in the oven at 140℃/284℉ just until the puddings are set, but still trembling in the center, approximately 45 minutes. Turn off the heat for 5 minutes than remove the puddings from the roasting pan and refrigerate for at least 2 hours. Serve cold.