skip to main | skip to sidebar

My Little Sweet

Baking,pastry ...and more...sweet teeth

Friday, April 11, 2008

Cream Caramel







Posted by tixiu at 9:21 AM

2 comments:

Goody Egg said...

Hi tx,

When boiling the sugar syrup, what is the proportion of sugar to water, can teach me? Must it be over very high heat?
Thanks in advance.

Goodday,
kium

May 2, 2008 at 10:14 PM
tixiu said...

Hi Kium,
to make this caramel or decoration sugar, I would boil sugar over medium heat.

May 3, 2008 at 1:15 PM

Post a Comment

Newer Post Older Post Home
Subscribe to: Post Comments (Atom)

Visit other Links

  • Pierre Herme
  • Artistic Cake Design
  • Jacques Tores Chocolate Store
  • Marthastewart
  • Nova Scotia Community College
  • Stephan Klein School of Sugar Art
  • CresceNet

Blog Archive

  • ►  2013 (4)
    • ►  June (4)
  • ►  2010 (1)
    • ►  August (1)
  • ►  2009 (2)
    • ►  December (1)
    • ►  October (1)
  • ▼  2008 (75)
    • ►  December (6)
    • ►  October (6)
    • ►  August (3)
    • ►  July (3)
    • ►  June (8)
    • ►  May (11)
    • ▼  April (12)
      • Coffee Cream
      • Fruit tart
      • Lemon
      • Rose and Mr Chef
      • Cream Caramel
      • Pear Tart
      • Apple Turnover and savory
      • Non Bake Cheese Cake
      • Chocolate Cheese cake
      • Chocolate Nuttela Bread
      • Bananas Bread
      • Rocky Cake walk day !
    • ►  March (12)
    • ►  February (5)
    • ►  January (9)
  • ►  2007 (43)
    • ►  December (15)
    • ►  November (7)
    • ►  October (6)
    • ►  September (15)

About Me

My photo
View my complete profile