| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 411.1 | | NAC::MCCRORY | | Sat Nov 08 1986 12:22 | 9 |
| HOW do you carmelize sugar? I love flans and creme brulee (sp?)
and every time I attempt to make these desserts I can not get the
sugar to carmelize.
I put the sugar in a no-stick pan, heated it slowly, and the stuff
stayed granular, browned, and finally burned.
-Eileen
|
| 411.2 | here is how.. | DONJON::EYRING | | Wed Nov 12 1986 13:33 | 10 |
| I have the same problem as .1. I now do it my addind about 1 tsp.
water to the sugar and cooking until it just starts to turn brown.
Pour than into the bottom of your (buttered) baking dish and let
cool before you add the milk/egg mixture. Bake over water, let
cool, turn upside-down into the serving dish. The carmel melts
during the baking and makes a nice "sauce".
Sally
PS. I *KNOW* it's cheating - but it works.
|
| 411.3 | More Flan Fun | DONJON::FULLER | | Wed Nov 12 1986 14:25 | 9 |
| Thanks for the cheating tip - sometimes my carmel cracks a bit while
baking. I do know that you should use a wooden spoon and constantly
stir - you will notice small beads of moisture forming - which must
be stirred, increasing the melt. It is a delicious ending and not
too heavy a dessert - unless you add mounds of whipped cream
|
| 411.4 | rock hard sugar bottom? / how to release from mould? | APLVEW::DEBRIAE | language by declaration | Mon May 12 1997 12:10 | 25 |
|
I made several creme caramels for a dinner over the weekend. Everything
came out well, except the caramelized sugar sauce. There was enough
sauce on the plate, yet two thirds of the caramelized sugar remained a
hardened glazed rock caramel on the bottom of the ramekin. (I doubled
the sauce recipe to get more sauce per flan).
The three recipes I looked at all said to pour the caramelized sugar
into the ramekin, and not to worry if it cooled upon hitting the cold
ramekin. Why did all that sugar remained hardened? Would cooking the
flans longer help, even though these are baked in a bain marie where
the sugar bottom in under water? (They baked for 35 minutes).
Curiously enough, the leftover scrap flan I poured into and baked in a
large shallow (1") baking dish had 90% of its sauce still liquid.
Also, is there a trick in getting the flan to release into the dish at
presentation time (after having been refrigerated overnight)? Other
than making a racket in the kitchen and your dinner guests curious. :-)
I buttered the ramekin beforehand, ran a knife around the ramekin edge,
ran hot water over the ramekin, but they still came out very
stubbornly, and only with much hitting and shaking.
-Erik
|
| 411.5 | Try the microwave! | ALFA1::MASON | The law of KARMA hasn't been repealed | Mon May 19 1997 18:25 | 14 |
| Hi Erik!
WHen I make flan in ramekins, I put them in the microwave for a very
brief time (try 10 seconds at 70%), run a knife around the edge, and
usually the flan slides right out (put a plate over the ramekin, and
turn over). If it doesn't, put it back in the microwave again.
This usually solves the problem of the sauce sticking to the
ramekin, as the heat softens the sauce, but I do end up having at least
some of the sauce remain in the bottom of the ramekin. One alternative
is that once the flan is on the plate, put the ramekin back in the
microwave one last time, and get the sauce a little more melted.
****andrea****
|
| 411.6 | | APLVEW::DEBRIAE | language by declaration | Wed May 21 1997 15:42 | 5 |
|
Cool idea, will try it next time. Thanks Andrea!
-Erik
|