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Caramel (for creme caramel): ?Temp?

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Caramel (for creme caramel): ?Temp?

Gualtier Malde | Feb 1, 2008 11:24 AM

Lots of recipes for creme caramel, all with similar preparation of the caramel which will harden in the bottom of the dish, but none (that I have found) which gives the temperature of the caramel when it is at the proper stage. I'm guessing "hard crack" 300 - 310 degrees F.

What say you?

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