Guest Blowingchef Posted November 21, 2016 Report Share Posted November 21, 2016 I would like to make a custard for my bf. he likes it very much. To impress him this coming weekend, I have been trying to make one but always fail on caramelizing the sugar. It always get burned and tastes so bitter. How to do the right thing? Quote Link to comment Share on other sites More sharing options...
Guest Persona Posted November 21, 2016 Report Share Posted November 21, 2016 (edited) The sugar need to be cooked at a low heat temperature. You need to constantly stirr the sugar until it melted and becomes golden brown.. Edited November 21, 2016 by Oraclemoon Quote Link to comment Share on other sites More sharing options...
Slimboy Posted November 22, 2016 Report Share Posted November 22, 2016 8 hours ago, Oraclemoon said: The sugar need to be cooked at a low heat temperature. You need to constantly stirr the sugar until it melted and becomes golden brown.. ratio of sugar to water is 2:1. so more sugar lesser water. stirring and temperature control is key. you don't want to burn it to fast (it's a pain to clean burnt sugar) aelwaien 1 Quote Link to comment Share on other sites More sharing options...
Guest Persona Posted November 22, 2016 Report Share Posted November 22, 2016 17 hours ago, Slimboy said: ratio of sugar to water is 2:1. so more sugar lesser water. stirring and temperature control is key. you don't want to burn it to fast (it's a pain to clean burnt sugar) Oh yeah, totally forgot about the sugar/water ratio. Thanks for reminding. Quote Link to comment Share on other sites More sharing options...
Slimboy Posted November 23, 2016 Report Share Posted November 23, 2016 7 hours ago, Oraclemoon said: Oh yeah, totally forgot about the sugar/water ratio. Thanks for reminding. no worries. Quote Link to comment Share on other sites More sharing options...
lovehandle Posted November 23, 2016 Report Share Posted November 23, 2016 On 21/11/2016 at 11:26 PM, Guest Blowingchef said: I would like to make a custard for my bf. he likes it very much. To impress him this coming weekend, I have been trying to make one but always fail on caramelizing the sugar. It always get burned and tastes so bitter. How to do the right thing? so lucky of him! don't u torch the surface w those torch? Quote Link to comment Share on other sites More sharing options...
jackomaki Posted November 24, 2016 Report Share Posted November 24, 2016 take note of the amber colour of the caramel, too deep = too bitter. a nice rich golden color can le, like what the above people said Quote Cooking is my passion. Music is my life. Reading is my sanity. Bitching about you keeps me happy. "People fear because of a lack of understanding, and a lack of understanding comes from a lack of proper communication on both parties, so to resolve fear we need to first resolve communication" Link to comment Share on other sites More sharing options...
Chocolateabs Posted November 24, 2016 Report Share Posted November 24, 2016 Depends. There are 2 ways of doing it. One way is as what they say add water. Another one is just sugar. Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted November 24, 2016 Report Share Posted November 24, 2016 What i taught is just sugar and butter. Quote Link to comment Share on other sites More sharing options...
Guest Cooker Posted November 24, 2016 Report Share Posted November 24, 2016 Geez! just search on youtube, watch and learn better, no? Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted November 24, 2016 Report Share Posted November 24, 2016 Up to you. Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted November 24, 2016 Report Share Posted November 24, 2016 Using the method to do, gonna take long time as there is water content. If you use just sugar, faster, but you need to control Quote Link to comment Share on other sites More sharing options...
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