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Old 03-09-2011, 12:48 PM   #1
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Question Caramel

I tried a recipe for flan, and it said to melt sugar on the stove (without adding any kind of liquid) until it was a light amber color. But then once it cools wouldn't it be rock hard?? I ended up using my own caramel sauce recipe, and it worked, but was creamier than the liquidy caramel I'm used to for flan. How could so many of the online reviews say this worked perfectly? If you have made flan before, what do you do?

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Old 03-09-2011, 01:05 PM   #2
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Quote:
Originally Posted by Skittle68 View Post
I tried a recipe for flan, and it said to melt sugar on the stove (without adding any kind of liquid) until it was a light amber color. But then once it cools wouldn't it be rock hard?? I ended up using my own caramel sauce recipe, and it worked, but was creamier than the liquidy caramel I'm used to for flan. How could so many of the online reviews say this worked perfectly? If you have made flan before, what do you do?

I'm confused. Were the online reviews for the caramel process you did not use or for the one you did use?

The texture of sugar after it's been cooked and cooled is determined by how hot the sugar gets in the pot. So if you just cook it a little, it will be softer than if you cook it to a higher temp.
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Old 03-09-2011, 01:22 PM   #3
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Originally Posted by Andy M.

I'm confused. Were the online reviews for the caramel process you did not use or for the one you did use?

The texture of sugar after it's been cooked and cooled is determined by how hot the sugar gets in the pot. So if you just cook it a little, it will be softer than if you cook it to a higher temp.
The reviews were for the recipe in general, but if they followed the recipe, they would end up with a rock hard chunk of sugar at the bottom of the flan mold. Soft ball is at 240 degrees, and plain white sugar won't melt til it's much hotter than that... Over 300 degrees, I'm pretty sure, way past hard ball temp.
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Old 03-09-2011, 01:24 PM   #4
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Doesn't caramel include the addition of cream to the hot sugar?
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Old 03-09-2011, 01:28 PM   #5
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Originally Posted by Selkie
Doesn't caramel include the addition of cream to the hot sugar?
My recipe does, but with flan it is usually just a liquidy, caramelized sugar that runs down the sides when you flip the flan upside down
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Old 03-09-2011, 01:43 PM   #6
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Once you put your liquid sugar in the flan pan and pour on your custard, liquid from the custard keeps the sugar soft, resulting in the perfect flan.
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Old 03-09-2011, 03:16 PM   #7
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Once you put your liquid sugar in the flan pan and pour on your custard, liquid from the custard keeps the sugar soft, resulting in the perfect flan.
Hmm... I tried that with a couple of the individual sized flans, following the recipe, and I had rock candy, not perfect flan :/
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Old 03-09-2011, 04:08 PM   #8
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Hmmm, I have never had that problem.
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Old 03-09-2011, 06:42 PM   #9
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Hmmm, I have never had that problem.
Do you let the sugar cool before adding the custard liquid? This recipe said to, so I did
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Old 03-09-2011, 06:50 PM   #10
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I just checked my recipe, it's been a while...2 tablespoons of water are added to the 1 cup sugar to melt and let turn golden in pan.

Sorry, I mis-remembered.
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