Using overcooked caramel. I do t want to waste it!
I overcooked caramel to where it is too firm (not burnt) but cracks at room temperature when I try to cut it. If you have any ideas to soften it or to use it, please share! It was a big batch and I would hate to waste all that cream and sugar!
Recommended by Food52
2 Comments
Sprinkle dust on top of the creme brûlée and melt it with a torch or under the broiler. It will harden as it cools or that wonderful crack.
Another suggestion for the caramel dust:
There's a scene from the movie Chef where he makes a caramel dust and sprinkles it on top of fresh fruit and whipped cream. It looks and tastes so divine :)