Test Kitchen tips

Australian Women’s Weekly NZ - - FILM MAKER -

You will have a great sense of achieve­ment once you have mas­tered crème caramel. Home cooks are usu­ally con­cerned about the caramel but don’t fret – it’s not as tricky as you think. Use a solid heavy-based pan over medium heat. After the mix­ture has been stirred, the su­gar dis­solved and the mix­ture is boil­ing, don’t leave it – watch it care­fully. As soon as you see some brown­ing, tilt the pan un­til the brown ar­eas merge. Keep tilt­ing and turn­ing the pan un­til the caramel is a rich golden brown. Re­move the pan from the heat, let the bub­bles dis­ap­pear, then pour the caramel over the base and one-third of the way up the side of the cake pan. There is no need to grease the side of the cake pan. It is im­por­tant to re­frig­er­ate the crème caramel for 12 to 24 hours, to al­low the caramel to break down and liq­uefy. You’ll get at least 95 per cent of the caramel out of the pan. When you’re ready to turn the crème caramel out, use your fin­gers to ease it away from the side of the pan, gen­tly wrig­gle the pan and you’ll “feel” the cus­tard float­ing on the caramel. Put the serv­ing plate on top of the cake pan and then quickly turn it up­side down.

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