Mix sugar and water in a 2-cup Pyrex measure. Boil on high in the microwave
for 3-5 minutes, watching carefully at the last through the window. When
the syrup reaches a dark golden color, turn off the power.
For Creme Caramel: Pour the syrup (carefully! It's HOT!) into individual
custard cups and swirl the cups around to line with the syrup, which will
immediately harden. Or, line a larger baking dish. Pour the custard over
and bake in the oven according to your traditional recipe. (I have cooked
the custards themselves in the microwave as well without problem, but I
seem to prefer the oven method.)
For Creme Brulee: Pour the syrup slowly over the top of a baked custard so
that it makes a thin smooth layer of hardened caramel. (This is a
non-traditional way to get the "burned" sugar topping, but it's a lot
easier than all the other complicated ways I have tried with varied
results. I love tapping the hard caramel with a spoon when I eat it. It
crackles and shatters, making a wonderful contrast with the rich and smooth
custard underneath -- my favorite dessert!)
Posted to EAT-L Digest by Jo McGinnis <jmcgin@AZSTARNET.COM> on Feb 15,
1998
A Message from our Provider:
“Can’t change? Jesus frees us”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!