中文介绍材料
（1）冷开水120克，明胶3大匙
（2）鸡蛋黄6个、细砂糖140克、盐少许巴伐利亚甜东
（3）牛奶570克、鲜奶油380克、香草精少许、白兰地酒少许
做法
1、材料 （1）搅匀，隔水加热溶化，备用。
2、材料（2）的蛋黄打散，加入糖及盐打至乳白色（图1）。
3、牛奶加温至50～60℃，慢慢冲入作法2的成品中（图2），搅拌均匀。
4、置于炉上用小火煮，并不停地搅动，以防粘锅，并在沸腾前离火。
5、加入作法1的成品搅拌（图3），过滤；再放入香草精及酒，轻轻拌匀，待冷却6、将鲜奶油打至六分发，加入拌匀后（图4），倒入模型中，置于冰箱冷藏至凝固即可。
英文解说Materials
(1) 120 grams of cold water, 3 tablespoons gelatin
(2) 6 egg yolks, 140g caster sugar, pinch of salt
(3) milk 570 grams, 380 grams fresh cream, vanilla extract a little, a little brandy
Practice
1 material (1), stir, drain heated to melt and set aside.
2 material (2) break up the yolk, add sugar and salt and beat until creamy white (Figure 1).
3, milk, heated to 50 ~ 60 ℃, the practice slowly into the final product 2 (Figure 2), mix well.
4, placed on the stove to cook over low heat and stirring constantly, to anti-sticking pan and boil then remove from heat.
5, by adding a finished mixing approach (Figure 3), filter; then add vanilla extract and wine, gently mix, and after cooling 6, will play six distribution whipped cream, add mix well (Figure 4), inverted into the model, can be placed in the refrigerator until set.
