A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 8/19/2008 / Number of Servings: 1 |
|
|
|
Directions: Mix sugar and water in a 2-cup Pyrex measure. Boil on high in the microwave
for 3-5 minutes, watching carefully at the last through the window. When
the syrup reaches a dark golden color, turn off the power.
For Creme Caramel: Pour the syrup (carefully! It's HOT!) into individual
custard cups and swirl the cups around to line with the syrup, which will
immediately harden. Or, line a larger baking dish. Pour the custard over
and bake in the oven according to your traditional recipe. (I have cooked
the custards themselves in the microwave as well without problem, but I
seem to prefer the oven method.)
For Creme Brulee: Pour the syrup slowly over the top of a baked custard so
that it makes a thin smooth layer of hardened caramel. (This is a
non-traditional way to get the "burned" sugar topping, but it's a lot
easier than all the other complicated ways I have tried with varied
results. I love tapping the hard caramel with a spoon when I eat it. It
crackles and shatters, making a wonderful contrast with the rich and smooth
custard underneath -- my favorite dessert!)
| Ingredients:
1/2 Cup(s) Sugar
1/4 Cup(s) Water |
|
|
|
Check some related to Caramel Syrup (For Creme Caramel or Creme Brulee) videos
Similar recipes:
|
Strawberry balm syrup "Delicious with ice cream, waffles, or in a drink. Try making it with
lemon verbena or lemon thyme, too."
T...
Caramel cinnamon muffins Grease muffin pans and place 1/2 teaspoon of butter and 1 teaspoon brown
sugar in each cup. Sift flour, baking powder, s...
Chocolate caramel sauce Melt the chocolate in a double boiler over hot water, making sure that the
water does not touch the pan holding the chocolate...
Caramel apple bars Heat oven to 400. Cream butter, shortening and brown sugar until fluffy.
Add flour, oats, salt and baking soda, mixing w...
Caramel baked peaches Prep: 5 min, Cook: 15 min.
Preheat oven to 450шF. Arrange peaches in a glass baking dish. Sprinkle
with sugar. Dot p...
Pound cake with blueberries and lavender syrup Special equipment: a 9- by 5- by 3-inch metal loaf pan
Make cake:
Put oven rack in middle position and preheat oven to 350F. ...
Caramel chocolate brownies This is a <very> rich brownie recipe. Melt the caramels and 1/3 c
evaporated milk Mix cake mix, melted butter, 1/3...
Double caramel flan In a 10- to 12-inch nonstick frying pan, frequently shake sugar over
medium heat until all is melted and the color is deep ...
Caramel banana cake Heat oven to 350. Mix flour, sugar, baking powder, oatmeal, soda &
salt in ungreased 9" baking dish. Mix with fo...
Chocolate espresso pot de creme Special equipment: 8 (4- to 5-oz) ramekins or pot de crme cups
Garnish: bittersweet chocolate curls (see cooks' note, be...
Caramel popcorn with peanuts Combine sugar, syrup, butter & salt in saucepan & bring to a boil. Boil for
5 minutes. Remove from heat & add...
Vanilla ricotta creme Stir ingredients together and serve chilled in a dessert bowl.
...
Caramel apple pudding cake In large bowl stir together flour, sugar, baking powder, cinnamon, salt,
and cloves. Add milk and mix. Stir in apples and...
Mint syrup Place chopped mint leaves in a crock or deep bowl; add boiling water.
Place a flat dish over the leaves and weight it do...
Caramel popcorn 2 Pre heat oven 300 Remove all unpopped kernals from popped corn. Place
popcorn in greased 17x12x2-inch baking pan. Keep po...
Caramel rum delirium ice cream cake EQUIPMENT: 2 1/2-qt saucepan, whisk, stainless steel bowl, 9 x 3-inch springform pan, electric mixer with paddle, rubber spat...
Caramel surprise cake Freeze caramel candies until ready to use. Preheat oven to 425. Generously butter and flour eight 1 cup ramekins and set on c...
Caramel butter frosting Melt 1/2 C. butter; add 1 C. brown sugar. Bring to a boil; stir 1 minute
or until slightly thick. Cool slightly. Add 1/4...
Caramel sauce #2 Mix sugar and water in a pan BEFORE adding heat. Stir over medium flame until it begins to brown. Add cinnamon and soymilk,...
Caramel apple cheesecake #1 Preheat oven of 350 F. Combine graham cracker crumgs. 1/4 cup sugar and
butter, press onto sides and bottom of a 9" ...
Basic creme center Beat cream cheese until fluffy. Stir in sugar replacement, water and
vanilla extract. (Dought may be divided into part...
Overnight caramel french toast In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly.
Remove fro...
Caramel ricotta pudding Preheat oven to 325 degrees.
In a small saucepan, combine 1 cup sugar and 1/4 cup water. Cook over
medium heat, stirrin...
White chocolate caramel sauce Heat sugar, corn syrup and vanilla bean seeds (not vanilla extract if using) in heavy-bottomed saucepan over medium heat unti...
Better baking mix, pancakes, syrup Stir together all ingredients for baking mix; place in Ziploc bag and keep in the freezer until needed.
For PANCAKES; Combine...
Caramel chocolate chip cake Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2" rectangular
baking pan. Beat all ingredients except Cara...
Caramel pecan diamonds For the dough, combine the dry ingredients in a mixing bowl and stir well
to mix. Cut the butter into 8 to 10 pieces and ...
Chocolate flavored syrup **** Mix cocoa, water, and salt in a heavy saucepan until smooth. Bring to a
boil, and simmer gently, stirring constantly ...
Pumpkin creme brulee Combine the heavy cream, vanilla, and half the sugar, bring to a boil.
Combine the egg yolks and remaining sugar.
Add 1/3 of ...
Doug's lemonade syrup There is a vast difference so far as I am concerned between the two. Both
may be chemically similar, but tartaric acid is ...
Caramel pastry cream Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together
well; add egg yolks and mix until a paste is for...
Caramel ribbon bars In a mixing bowl combine dry cake mix and walnuts. Stir in evaporated milk
and the melted butter or margarine. Spread abo...
Rosemary orange syrup Boil all ingredients together in a 1-quart heavy saucepan until reduced to about 3/4 cup, about 15 minutes. Cool to warm or ...
Caramel cherry sundae Combine the ice-cream topping and Grand Marnier=AE in a small dish,
stirring until smooth. Divide yogurt or ice cream amo...
Baked blueberry-pecan french toast with blueberry syrup Baked Blueberry-Pecan French Toast with Blueberry Syrup
You don't have to be in the kitchen at the crack of dawn to prep...
Caramel frosting Melt margarine and add sugar. Stir over heat until light brown.
Add milk. Cook until mixture forms soft ball in water.
When...
Cuban caramel custard Heat 1 cup of the sugar slowly in a heavy skillet, stirring constantly with
a wooden spoon until sugar melts & turns a ...
Caramel apple dip Place all ingredients except peanuts and apples in a bowl. Mix until
smooth. Stir in chopped peanuts. Chill. Just befo...
Canadian maple syrup tarts In a mixing bowl, beat the egg with a fork. Beat in the Maple Syrup, stir in the raisins. Pour into the unbaked pastry shells...
Caramel-orange buche de noel The buche de Noel, or Christmas log, was created in the late nineteenth
century by Parisian pastry chefs, who were inspir...
|
Loading...
|
|
::