FoodBanter.com - View Single Post - Caramelizing sugar -- can it be done without a fire extinguisher/chisel?

wrote:

> You said you wanted to caramelize sugar for a new recipe, but you didn't
> say if it was for flan or not. This is simple and foolproof for flan if
> you follow the directions; perhaps you can adapt it for whatever recipe
> you're using.

I just checked the original message and she said that she learned a cheat for
a cheat for a flan.

>
>
> This recipe for flan uses the little white porcelain ramekins that are
> 2 1/2 inches in diameter and 2 inches high. I can't remember where
> I read this technique for caramelizing the sugar but I've never seen
> it since. This amazes me because it's so much easier and simpler than
> the traditional one. I'd be interested to know if anyone else knows of
> this method.
>
> Flan
> ----
>
> Use 8 small ramekins, 2 1/2 inches in diameter.
>
> Place 1 1/2 tsp. white sugar in the bottom of each dry ramekin. Place
> directly on the rack (not on a cookie sheet or anything else) of a 375
> degree oven and bake it until the sugar caramelizes, about 15 minutes.
> Don't let the caramel get too dark. There's no need to stir or otherwise
> touch the ramekins. When the sugar starts to flow and reach that caramel
> color it's done, even if you can see some white sugar granules. They'll
> continue to melt. Remove from oven and *COOL ON A RACK*. This is very
> important--I've cracked several ramekins by placing them on a cool solid
> surface, and also by not letting them cool thoroughly before pouring in
> the custard. They will make charming little pinging noises as they cool
> and the sugar hardens and develops cracks (the sugar, not the ramekin).
> They don't have to be completely cold--you can proceed when they're warm
> if you can comfortably touch them (this probably takes 30 minutes).
>
> Custard choices:
>
> 2 c. milk
> 2 eggs
> 3 Tbsp. sugar
>
> and one of the following:
>
> 1 1/4 tsp. vanilla extract
>
> OR
>
> 1 tsp. vanilla extract
> 1/2 tsp. almond extract
>
> OR
>
> 1/2 tsp. vanilla extract
> 1 tsp. lemon extract
>
> Mix custard ingredients together with a whisk.
>
> Pour into those *COOLED* (don't say I didn't warn you) ramekins.
> Place in a large pan. Add hot water to the pan to come halfway up the
> sides of the cups. Bake at 300 degrees until a knife inserted in the
> center comes out clean, about 50 minutes. Remove from pan and cool on
> a rack. Refrigerate.
>
> To unmold, run a knife along the edge of the flan and invert on a plate.
> That sugar that was a hard sheet on the bottom is now the proper runny
> caramel consistency.

Sorry, but I don't understand how this is any easier than the procedure I
described, not that it means that you saw my posts. Stir sugar in a pan over
medium heat until it melts and turns straw coloured, add a little water, stir
and pour into ramekins. It takes a lot less time, doesn't involve checking in
a hot oven and having to be careful with hot ramekins.