Some help with making Creme Caramel
Asked on 19 Oct 2016 by DavidY
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?
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Hello,
May I ask if you have watched it being made on the cookery school?
How to make Caramel
If you have and are still having problems just let us know.
Kind regards
Lindsey
Yes I did, which is why I can't work out what went wrong.
Hello,
I think it may be the amount of warm water that you used. Delia always used an old-fashioned kitchen spoon as a tablespoon, which measures 20mls so we add 40mls of warm water (or 4 dessert spoons).
The caramel firms up when you add the water but it should melt as you stir it over the heat.
I hope that solves the problem.
Kind regards
Lindsey