Creme Caramel

When cooking sugar to make caramel, it is important to brush the inside edge of the pan with a clean pastry brush dampened with warm water, as described in the recipe below. This will dissolve the tiny granules of sugar that form around the edge. If these granules form, the sugar is more likely to crystallize before it caramelizes.
Average Customer Rating:
5 out of 5
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Customer Reviews for Creme Caramel
Review 1 for Creme Caramel
5 out of 5
5 out of 5
Vancouver, Canada
June 4, 2010
Would You Recommend? Yes
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Make it better, make it richer
June 4, 2010
1 cup sugar
2 cups mil
2 cups heavy cream
8 eggs
1/4 tsp salt
1 tsp pure vanilla
boiling water as needs