...I can make it to line a mold...this is for a molded custard that I'll veganize later...the procedure is the same...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMhw3e8UzBOj_vGIzTdUySPFU1FJfLwl1Wwa8Vaxjf0zubwM0WUMtwbyzKk2EWU2OoxNRvjzFmE_GnC9hl3P5ac9FyeEtrdGL9g6Qdl-q1R6SEBRc4H75hBfJW0NItZfyAdPLhohN03bQ/s400/DSC04103.JPG)
...you just put the sugar and water directly in the mold and boil over moderate heat swirling frequently...
...I had to hold onto the edge of the mold with a set of tongs...so that made it difficult to get a photo...and Julia says if you're using a porcelain mold you'll have to make the caramel in a pan and pour it into the mold...it's kinda convenient to make it right in the mold...and it's very pretty...
Substitutions: none - it's just sugar and water...
Recipe here: Mastering the Art of French Cooking
pp. 584-585
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