Crème Caramel. When I add warm water to the melted sugar, the sugar shrivels to a molten lump. Remelting it just leads to a very hard to clean pan. I've tried this with both warm and hot water, without success. What am I doing wrong?
Some help with making Creme Caramel
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.