The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Stuck on caramel

When I remove my crème caramel from the ramekin, there's always toffee left in the base. What can I do to prevent this?
When I remove my crème caramel from the ramekin, there's always toffee left in the base... it never comes out clean. What can I do to prevent this?
Lisa Featherby, Gourmet Traveller food editor, writes:
"Unfortunately, you'll always have caramel left in your ramekin or dariole after turning out a crème caramel. It's the nature of the beast: caramel sets hard and likes to stick when cold. If you can turn out a crème caramel with a nice top layer of caramel-scented cream and some caramel runs over to sauce the crème, then you're off to a good start.

There are a couple of things you can do to remove any extra caramel from the mould:
a) heat your oven before turning your crème caramels out and return the ramekins to the oven to melt any caramel left
b) have a bath of boiling water ready in a baking dish and sit the empty moulds in it for a minute or two which will also melt some of the caramel down.

Take into consideration that you probably won't extract all the caramel, but a little extra is always better than none.

Here are some more caramel recipes you can try."
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Top 10 peanut butter desserts

10 killer dessert recipes where peanut butter takes centre s...

Party desserts

Tequila slammer marshmallows, boozy wine trifle and beer dou...

Banana recipes

Whether you're just sliding them next to ice-cream to make a...

Cheesecake recipes

Cheese and cake. It's a match made in heaven. Here are some ...

Autumn dessert recipes

Autumn cool keeping you indoors? Stay well occupied (and wel...

Strawberry recipes

Strawberries are delicious on their own, but they really shi...

Frozen dessert recipes

From sweet ice-cream sandwiches to superb sundaes. Here's a ...

A culinary Tour de France

To celebrate the 100th anniversary of the Tour de France, we...

Cooking with wine

Not that we need an excuse to crack open a bottle, but these...

Waffle recipes

Both sweet and savoury, our best waffle recipes are bound to...

Sweet ricotta recipes

Ricotta's creamy, fluffy texture is a bouncing board of flav...

Honey recipes

Sweet and sticky, and also perfect with many savoury flavour...

Rice pudding recipes

Rice pudding is one of our favourite winter sweets. Try it o...

Brioche recipes

Whether sweet or savoury, brioche's buttery base and pillow-...

Berry recipes

Whether it's raspberries paired with chocolate in a layer ca...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×