Carla Makes Coffee Crme Caramel From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Ben Cusack
No disrespect, but when Carla attempted to explain the scientific reason for the lemon juice, she inadvertently made me respect Alton Brown much more, I always forget how concise and exacting his explanations are. I love how Carla and the rest of the BA Crew so commonly represent and illustrate how we can all and will all make mistakes or have to work hard, makes me love her so much more to know she makes mistakes or changes things on the fly, she is so human and still strives to do the best and help us all.
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No disrespect, but when Carla attempted to explain the scientific reason for the lemon juice, she inadvertently made me respect Alton Brown much more, I always forget how concise and exacting his explanations are. I love how Carla and the rest of the BA Crew so commonly represent and illustrate how we can all and will all make mistakes or have to work hard, makes me love her so much more to know she makes mistakes or changes things on the fly, she is so human and still strives to do the best and help us all.
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A Bench McCallister
That sugar crystallization thing. Its because sucrose(the regular table sugar) recrystallizes easily (think crystal lollipops) when the water content decreases sufficiently. The best syrups/caramels come along when you add inverted sugar(sucrose that has broken down to glucose and fructose ) or as you said high fructose corn syrup. Just thought a monologueey explanation would help. by the way. There is a lot of fructose in lemon juice. Its just masked by the citric acid
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That sugar crystallization thing. Its because sucrose(the regular table sugar) recrystallizes easily (think crystal lollipops) when the water content decreases sufficiently. The best syrups/caramels come along when you add inverted sugar(sucrose that has broken down to glucose and fructose ) or as you said high fructose corn syrup. Just thought a monologueey explanation would help. by the way. There is a lot of fructose in lemon juice. Its just masked by the citric acid
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Nrdkp
Please help me out here8 years ago my dad and I were in this restaurant where we got the best dessert weve ever tasted. However, we both dont remember the name of it. Ill be eternally grateful if someone helps me figure out what it was. Description (what I remember): Custard with liquid caramel on top, served hot in a steamer. BUT it definitely wasnt flipped. Could it be Creme caramel despite it being served hot and not being flipped? If so, how to achieve this effect?
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Please help me out here8 years ago my dad and I were in this restaurant where we got the best dessert weve ever tasted. However, we both dont remember the name of it. Ill be eternally grateful if someone helps me figure out what it was. Description (what I remember): Custard with liquid caramel on top, served hot in a steamer. BUT it definitely wasnt flipped. Could it be Creme caramel despite it being served hot and not being flipped? If so, how to achieve this effect?
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Zoé BADREDDINE
Amazing French girl speaking: I'd say the difference between a flan and a creme caramel is that the flan contains some thickener such as starch so it's way more dry and thick than a creme. For example you can hold a piece of flan in your hand to eat it (usually they have a layer of dough under) but a creme caramel needs to be in a plate and eaten with a spoon This is for the french flan but I know there is so many ways to make it
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Amazing French girl speaking: I'd say the difference between a flan and a creme caramel is that the flan contains some thickener such as starch so it's way more dry and thick than a creme. For example you can hold a piece of flan in your hand to eat it (usually they have a layer of dough under) but a creme caramel needs to be in a plate and eaten with a spoon This is for the french flan but I know there is so many ways to make it
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suzi israel
This is amazing. Funny story about using the recipe. In the BA February 1994 issue there was a white chocolate cheesecake recipe. I made it and loved it. I have made it 100s of times in the last 25 years, truly 100s. I still have that original issue, and I HAVE to look at that recipe EVERYTIME I make this cheesecake. Lol. Xo Suzi. a most loyal BA reader and baker
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This is amazing. Funny story about using the recipe. In the BA February 1994 issue there was a white chocolate cheesecake recipe. I made it and loved it. I have made it 100s of times in the last 25 years, truly 100s. I still have that original issue, and I HAVE to look at that recipe EVERYTIME I make this cheesecake. Lol. Xo Suzi. a most loyal BA reader and baker
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Patrick Horgan
The curly bangs are strong with this one. The opening monologue would be great advice for anyone that is learning to have a meditative practice and to learn to be in the moment instead of in their head. It might seem like torrent to stay in it, but as you get good at it trust me, it will greatly reduce your suffering overall. Carla as guru.
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The curly bangs are strong with this one. The opening monologue would be great advice for anyone that is learning to have a meditative practice and to learn to be in the moment instead of in their head. It might seem like torrent to stay in it, but as you get good at it trust me, it will greatly reduce your suffering overall. Carla as guru.
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christian avalos
Definitely would cook for less than 1 1/2 hours. Texture came out crazy clumpy, like a soft spongy cheese rather than silky and smooth. Would recommend not stirring like crazy in order to minimize bubbles when cooking. Also, i think slightly less sugar would be better since I thought it was too much for such a small serving.
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Definitely would cook for less than 1 1/2 hours. Texture came out crazy clumpy, like a soft spongy cheese rather than silky and smooth. Would recommend not stirring like crazy in order to minimize bubbles when cooking. Also, i think slightly less sugar would be better since I thought it was too much for such a small serving.
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Sarah Williamson-Akins
Im curious what benefit a water bath gives to a dish like this. Im not saying it shouldnt be cooked like this, Im just no chef so not sure what it does to the dish. I think it would be interesting to show a side by side of how dishes cook differently eg in water baths and in oven on its own.
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Im curious what benefit a water bath gives to a dish like this. Im not saying it shouldnt be cooked like this, Im just no chef so not sure what it does to the dish. I think it would be interesting to show a side by side of how dishes cook differently eg in water baths and in oven on its own.
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Bruno Vega
Carla pro tip for ending up with a smooth custard without air bubbles: you have to whisk the eggs gently. The less bubbles you have in the whisked eggs, the smoother the custard will be in the end. Learned that from years of making flan with my momma. She would have loved you
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Carla pro tip for ending up with a smooth custard without air bubbles: you have to whisk the eggs gently. The less bubbles you have in the whisked eggs, the smoother the custard will be in the end. Learned that from years of making flan with my momma. She would have loved you
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Dezh22
I want to know about the aprons yall wear. Like, is there an apron closet? Do you each have your favorites? Do you share or just bring your own? Or do people fight over their favorites? Or is the apron situation like the most boring, not even a thing, thing ever? I need answers
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I want to know about the aprons yall wear. Like, is there an apron closet? Do you each have your favorites? Do you share or just bring your own? Or do people fight over their favorites? Or is the apron situation like the most boring, not even a thing, thing ever? I need answers
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