Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

STRAIN­ING THE CUS­TARD mix­ture re­moves any bub­bles or undis­solved solids for a silky smooth caramel.

A FOLDED TEA TOWEL in the base of the bak­ing tray stops the dishes from mov­ing around and en­sures the crème caramel cooks evenly as the dishes don’t touch the bak­ing tray di­rectly.

DIP THE BASE of the crème caramel dishes into hot wa­ter for 10 sec­onds be­fore turn­ing out. This will make it eas­ier for the caramels to slip out.

IF THE CUS­TARD STICKS to the sides of the dishes, sim­ply run a small, sharp knife around the edge.

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