Caramelized sugar hardens quickly in room temperature, but when having a layer of caramel at the bottom of a cup when baking(?) Creme Caramel, you get a mostly soft and liquid layer of caramel at the bottom, even after several hours in the refrigerator. What causes it to soften like that?
In my experience, I get a hard layer at the bottom with a softer layer on top of it.
Submitted March 04, 2015 at 11:17PM by Hex4869 http://ift.tt/1w3MUoE AskCulinary
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