Think of a flan, a Catalan cream, some waffles, some pancakes, some crêpes… Almost everyone has a common denominator: caramel.
It is clear that you can buy a candy in a supermarket, but the reality is that in less than 15 minutes you have a homemade caramel with which to crown any of your desserts.
four ingredients, all cheap and always availableis all you need—plus a saucepan with a little bottom—to master this super-simple technique to perfection.
The only advice, as always when we make caramel, is do not touch it in the first part of cooking and in leaving it longer, if we want it darker.
Combine the sugar, 40 grams of water and the lemon juice in a non-stick saucepan and bring to a boil. heat and do not stir or touch mix.
We let it boil. Over time it will take on color increasingly toasty. The darker, the more roasted it will taste.
When it reaches the color you want, you pour the other 30 grams of waterreserved boiled in another saucepan or in the microwave, which is at a boiling point when you add it to the caramel mixture.
stir the pot —without rods— to integrate everything and let it cool off the heat.
MGE – Cooking Saucepan with Frying Basket – Stainless Steel – Ø 16 cm
With what to accompany your homemade liquid caramel
We have already mentioned the most obvious companions of this homemade caramel above, but you can also use it for other recipes in which you need caramel, as in roast chickens or in oriental cuisine.
In DAP | 71 quick and easy dessert recipes
In DAP | 19 Christmas desserts that are made in 10 minutes