基础蛋挞应该是人人都会做，但是一口爆浆、花纹漂亮、布丁嫩滑，估计很多人不一定做到。跟我学，一起做出完美蛋挞吧！
用料
牛奶
140克
淡奶油
120克
鸡蛋黄
4个
炼乳
10克
细砂糖
30克
蓝莓
12颗
大号蛋挞皮
12个
蓝莓爆浆葡式蛋挞的做法
- 牛奶140克、淡奶油120克、鸡蛋黄4个、炼乳10克、细砂糖30克，称入带嘴的杯状容器中，搅拌均匀，标准挞水就制作完成了。（淡奶油可以用80克牛奶+40克黄油代替，4个鸡蛋黄可以用2个全蛋代替，炼乳可以用10克细砂糖代替。）
- 蛋挞皮无须解冻，依次摆放到铺了油纸的烤盘上
- 每个蛋挞皮里放一颗洗干净的蓝莓（也可以用芒果、草莓、菠萝、榴莲等水果代替，巧克力和红蜜豆也可以）
- https://www.jwwtc.com/yxdt/8423.html
https://www.jwwtc.com/yxdt/8420.html
https://www.jwwtc.com/yxdt/8417.html
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https://www.jwwtc.com/yxdt/8287.html
https://www.jwwtc.com/yxdt/8284.html
https://www.jwwtc.com/yxdt/8281.html
- 烤箱200度预热上。给蛋挞皮依次倒入挞水，大约9分满为宜。最后如果细砂糖没有完全融化，可以把杯子中残留的湿润的细砂糖，依次倒入每个蛋挞的表面（这样反而更容易形容表面的焦糖）
- 立刻送入烤箱中层，上下火200度烤20分钟，最后几分钟守着烤箱，有漂亮的焦斑，就可以出炉，趁热吃，蓝莓一口爆浆，过瘾
