Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking a pathetic caramel maker


Home Cooking 20 a pathetic caramel maker

Rezia | Sep 27, 2007 03:19 PM

I tried to make creme caramel today, because whenever I go anywhere it's my absolutly favourite thing and I'll even order it in the middle of the night sometimes if I'm hungry. So I found a recipe which didn't look too difficult; it said the hardest part was making the caramel and I thought that wouldn't be too difficult.

Huh! I've ruined two pans, and had to scrub one myself because I can't leave it for the cleaning would be too mean. It was burnt on sugar and took me ages to get out with huge amounts of dishwasher powder, my hands look awfully wrinkled now too!

So getting to the point, what is the secret to making caramel for creme caramel?? The recipe I used called for 1/2 cup sugar 2 tbsp water and said to put on medium heat and keep stirring. I did exactly that, but the sugar did not turn golden brown or even remotely brown. It turned clear, then all bubbly and white, and I kept on stirring and it was slightly yellow in the white part which was not bubbles....then it got solid again!!! Like solid white lumps of sugar in the pan as I kept stirring. I knew i made some mistake so I threw it all out and started again. Same results!

Then I looked up 'creme caramel' in youtube so I could see how this was supposed to happen. I found one promising recipe where the caramel turned brown and liquid with no stirring at all so I replicated EXACTLY what the person did 2/3 cup sugar 3 tbsp water on med-high heat and no stirring at all (well actually I stirred a little bit sometimes). It turned sort of darker yellow but still more solid than liquid and sort of a thick paste. It's perfect crap I assure you.
So can someone please, please help me and tell me how to make creme caramel? I have an awful craving for it and I'm too sick to go somewhere nice to order it (I cook when I'm therapeutic). Thanks anyone who helps :)

PS. the sugar I used was 100% organic granulated cane sugar, I don't know if this was the problem?

PS2 I'm really not a hopeless cook, I can make pavlova, bouillabaise, and really nice souffle. This thing is just beyond me somehow.

Want to stay up to date with this post?

Recommended From Chowhound