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The caramel part of creme caramel, too hard

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The caramel part of creme caramel, too hard

a
andrewtree | | Jul 17, 2014 02:36 PM

Caramelizing sugar and a little water, pouring it over the base of the flan dish, hardens very quickly. Custard on top and in the oven until just set.

Delicious..... and only some of the caramel is dissolving with the custard to get that delicious slightly burnt sweetness that offsets the rich custard so well. A thin but significant amount of the super hard caramel remains stuck to the base, impenetrable with a spoon.

Solutions?

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