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DaveWH asked in Food & DrinkCooking & Recipes · 9 years ago

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.

2 Answers

  • 9 years ago
    Favorite 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!

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  • 9 years ago

    You probably over-cooked it. Next time, get a candy thermometer and cook only to the soft ball stage.


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