When making the saurce for a creme caramel, how do you prevent it from becoming hard and brittle?
The recipe I followed for the sauce was a simple sugar and water mixture, boiled until it became brown. But, it just set, and became brittle. How do I prevent this from happening.
- Pork - HuntLv 59 years agoFavorite Answer
Dont boil it so long! not so brown and it will be softer.
It's supposed to be caramel, not toffee, but the difference is less than a minute!
- joinme4coffeeLv 79 years ago
You probably over-cooked it. Next time, get a candy thermometer and cook only to the soft ball stage.