Recipe - Caramel Syrup (For Creme Caramel Or Creme Brulee)

One half cup Sugar
One fourth cup Water

Mix sugar and water in a 2cup Pyrex measure. Boil on high in the microwave
for 35 minutes, watching carefully at the last through the window. When
the syrup reaches a dark golden color, turn off the power.

For Creme Caramel: Pour the syrup (carefully! It's HOT!) into individual
custard cups and swirl the cups around to line with the syrup, which will
immediately harden. Or, line a larger baking dish. Pour the custard over
and bake in the oven according to your traditional recipe. (I have cooked
the custards themselves in the microwave as well without problem, but I
seem to prefer the oven method.)

For Creme Brulee: Pour the syrup slowly over the top of a baked custard so
that it makes a thin smooth layer of hardened caramel. (This is a
nontraditional way to get the "burned" sugar topping, but it's a lot
easier than all the other complicated ways I have tried with varied
results. I love tapping the hard caramel with a spoon when I eat it. It
crackles and shatters, making a wonderful contrast with the rich and smooth
custard underneath my favorite dessert!)

Posted to EATL Digest by Jo McGinnis jmcgin@AZSTARNET.COM on Feb 15,
1998