Removing the pan as soon as it reaches a light amber color and let the remaining heat cook and darken the syrup. Immediately submerging the bottom of the pan in cold water.Ģ. You can avoid the caramel syrup from overcooking by either,ġ.The caramel sauce will continue to cook and darken even after you remove the pan from the fire, this can lead to a very bitter caramel sauce.Instead, tilt the pan and swirl the syrup around gently. Avoid constantly stirring the sugar syrup with a spoon as this will lead to the crystallization of the sugar.Use a wooden spoon while making the caramel syrup.Once the sugar syrup is made, it will be extremely hot if you are using aluminum pudding molds, make sure your hands are protected when pouring the syrup or swirling the syrup in the molds. Please pay attention to the steps of the recipe instructions mentioned here, especially when you are making the caramel syrup.Although baking a caramel pudding(creme caramel, caramel custard, flan) is easy.Tips to make condensed milk caramel pudding in the oven If you are using a pyrex dish then an 11′ by 7″ rectangular pyrex dish or a 9″ by 9″ square pyrex dish would do.a pan to make the caramel syrup, use an aluminum pan so you can keep an eye on the changing colors of the sauce.Medium-sized pan to combine ingredients to make the custard pudding.
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