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Food Chemistry Mystery

post #1 of 3
Thread Starter 
I'm pretty new at this forum and am not a professional, but if you wouldn't mind helping I'd sure appreciate it. I'm wondering when Flan is baked and then chilled, why does the caramel remain liquid? When I make the same caramel alone I can't figure out how to get the same result without the Flan. So, there has to be some reaction between the two somehow. I absolutely love this type caramel -- it's beautifully transulscent and light. I'm developing a frozen-type pie recipe that I want very much to serve with a little of this light caramel spooned on top. I hate to think I'd have to bake the Flan w/ the caramel sauce and then throw out the Flan to get the sauce the way I want it...but I'm determined, it has to be this type sauce...:( Any info. and/or advice would be greatly appreciated . Thanks a million.
post #2 of 3
The liquid in the flan mixture softens the caramel as it bakes, and the liquid takes in the caramel. You can achieve the same result (without making flan) by just caramelizing sugar in a pot, and adding liquid to it when it's dark amber. To make a creamy sauce, you can add cream, but to make a lighter, watery sauce, add milk or water. You can add liqueur to that as well, but wait until some other liquid has been added first.

Stand back from your pot when you add liquid. It will boil violently. And use a deep pot with lots of extra room for this boiling action.

Try this recipe:

1.5 lb sugar
1/4 cup water
a squeeze of lemon juice

Mix together to look like wet sand, and cook until medium dark. Add:

3 cups warm liquid

Stir after some of the boiling has subsided.

You cn freeze this, if necessary.
post #3 of 3
Thread Starter 

Thank you, Momoreg

I appreciate the information and helpful advice. I actually never even thought of just adding more liquid once the caramel is the right color. And thanks very much for the recipe and the warning as well. I'll be careful.
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