Sabtu, 12 Maret 2011

Make perfect creme caramels

With these three easy tips, your creme caramels are sure to turn out right every time.
Tip 1: To coat the ramekins with toffee, pour hot toffee into each ramekin. Swirl it around the base and about 2cm up the side.
Tip 2: Line the roasting pan with a tea towel, folded to fit – this insulates the ramekins from the heat of the pan. Fill ramekins with custard.
Tip 3: Pour boiling water into the pan to reach halfway up the sides of the ramekins. This helps the custard cook gently without overheating.

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