The caramel is very, very easy to burn. Or under do it. Without a thermometer it’s really hard to make unless you’ve practiced with the same pot/saucepan and know exactly what colour to look for. (I don’t have a thermometer so I did that, took like 4 attempts to get right). Also easy to get grainy custard, or overdo it and have it taste like egg. Or under do it and it’s too liquid and doesn’t set right. You also have to cook it in the oven Bein Marie (in a hot water bath basically), so the caramel melts right.
food
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