1.2K
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12月是一整年當中我最期待的月份，因為身邊充滿了濃濃的聖誕氣息
和孩子一起佈置聖誕樹、一起期待每天戳降臨曆、一起倒數聖誕老公公來的日子
這個月份怎麼可以沒有聖誕派對甜點大餐呢 !
這次會先跟大家分享一個我自己煮過蠻多次的卡士達醬，糖的部分已經調整過
吃起來有濃濃的奶香味，微微的甜~
如果是幼寶媽咪，可以考慮泡芙內餡更改成地瓜餡料或是紫薯也好吃唷!!
香草卡士達醬
食材-低筋麵粉20g、玉米粉10g 、鮮奶200ml 、 砂糖:20g 、 雞蛋*1 (事先回溫) 、 無鹽奶油:15g 、 香草莢醬:適量
家長事前準備
將所有材料秤好備用，可讓小朋友協助將所有食材放入鍋中攪拌，再由家長放上瓦斯爐加熱
做法👇
- 雞蛋加入砂糖後以打蛋器混拌均勻，加入過篩後的低筋麵粉及玉米粉(拌到沒有顆粒就可以)
- 鮮奶稍微溫過後緩慢的倒入麵糊裡面並攪拌均勻
✨ 鮮奶微溫就好，不要煮滾否則容易有結皮
3. 將混合好的麵糊放至瓦斯爐上，以小火加熱並且持續攪拌
※一定要邊煮邊攪拌，否則會容易燒焦
※因為加了玉米粉的關係，待熔點到達一定的溫度時會瞬間變稠
※如果怕煮過頭的話，可以在瓦斯爐上加熱攪拌20秒之後離火攪拌 20 秒，重複這個動作直到卡士達變濃稠
4. 有濃稠感就可以熄火了，趁熱加入無鹽奶油，用餘溫溶化無鹽奶油，然後過篩
※過篩後的卡士達醬會比較滑順細緻
5. 稍微放涼後就可以拿保鮮膜蓋上，記得卡士達醬表面緊貼保鮮膜不然容易變質，密封可冷藏保存3天
🌈溫馨小提醒
✨ 卡士達醬冰過之後會有點像果凍的質地，如果要擠內餡的話，可用打蛋器用力的攪拌2-3分鐘，
就會恢復成剛煮好的滑順狀態。重新打發過的卡士達醬不能再重複冰回冰箱了，容易變質腐壞
