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Which method do you use to cool caramel for crem caramel?

post #1 of 3
Thread Starter 

Some just pour the hot caramel direct into the ramekin.

Some dip the bottom of the hot saucepan in freezing water three times to stop it burning.

Others stir a bit of water into the hot caramel to stop it burning (as my cookbook recommends).

 

I tried the third method and it instantly hardened into a toffee, so I was unable to pour it. How do you get the hot caramel into the ramekin?

post #2 of 3

tiemu,

We are not a big fan of adding H2O to a cooked caramel. It's very dangerous. Should wear long sleeves, glasses, etc.

We bring up our caramels and just give the pan a quick plunge into cool water . This shouldn't cool the caramel but slow the cooking process. If you pull it a shade or two from done it will continue to cook to desired color. We then pour directly into ramekins usually with a sauce pan. I wouldn't be too concerned with drips, they can be cleaned up quite easily. The drips will usually dissipate and the rustic look is pretty traditional.

We us a SS trigger funnel for volume. It resembles  a metal funnel with a wooden spoon upside down inside blocking the hole. Then letting just enough out for each vessel.

Please be careful when working with boiled sugar. I have even seen people plunge the hot pot and there is some sort of reaction with the heat and water to cause a "POP". I've seen it take the pot out of someone's hand that weren't paying attention. OUCH!

But have fun! hth's


Edited by panini - 8/17/14 at 5:37pm
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post #3 of 3

Why do you feel you need to cool the caramel first?

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