What is the best texture for vanilla flan?
Smooth and silky perfect for any celebration. You know it’s ready when it looks like a gelatin and Lees meer
What are the two methods for caramelizing sugar?
Lukas van Rijthoven
2025-11-10 16:30:46
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There are two methods for caramelizing sugar: The Dry Method and The Wet Method.
The Wet Method involves combining 4 parts sugar to 1 part water in a heavy bottom sauce pan over medium low heat, and stir together until the sugar is completely saturated and beginning to dissolve.
The Dry Method involves sprinkling a thin layer of sugar in a heavy bottom sauce pan, and turn on medium-low heat.
The Dry Method requires gently shaking the pan so that the un-melted sugar moves into the melted sugar.
The Wet Method requires using a pastry brush dipped in water to swab down the sugar crystals on the sides of the pan, but do NOT stir.
Both methods achieve the same end result, and each has advantages and disadvantages.
David Smits
2025-11-01 11:26:09
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There are two methods for caramelizing sugar: the wet method and the dry method, but only one, the wet method, is described in the provided text.
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What is the best way to caramelize sugar for flan?
Don't over caramelize your sugar. The caramel needs to be a nice golden amber shade. Use a saucepa Lees meer
Elizabeth Gnodde
2025-11-01 08:56:02
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Caramelization is used to produce several foods, including caramel sauce, a sauce made with caramel, and confiture de lait and dulce de leche, caramelized, sweetened milk.
Caramelization reactions are also sensitive to the chemical environment.
The rate of caramelization is generally lowest at near-neutral acidity, and accelerated under both acidic and basic conditions.
Caramelization temperatures are 105 °C for fructose, 160 °C for galactose, 150 °C for glucose, 170 °C for sucrose, and 180 °C for maltose.