[Sca-cooks] Lessons in caramel.

[Sue Clemenger]

Nope, you're that good...or should I say, that skilled....oh, gawd,
never mind <weg>.
Ahh....crumbled topping.  Okay, that makes more sense.  Somehow, I was
envisioning a drizzle.  Of course, I like custard just about any way
it's served.....
--Maire, watching a thunderstorm come in...ahhh, it's already
cooler....;-)

Gorgeous Muiredach wrote:
>
> >If I am depraved, it's not the humidity (or lack of
> >same)....<g>...probably just the influence of the folks on *this* list,
> >especially ;-P
>
> Whaaaaaat???  we're not that bad, are we? :-)
>
> >Re: custards and fruits and caramel...I was just trying to think of
> >something that you could possibly top your little custards with, and
> >what came to mind (visually) were these nifty little tarts a restaurant
> >in town used to do, that had various fresh fruits on top...a sliced
> >strawberry, or a fan of kiwifruit slices, or some blueberries.  They
> >usually had a thin glaze of some sort over the fruit.  Hence the
> >suggestion....
>
> Yes, I'm entirely familiar with those.  They are pretty good.  The glaze in
> question is 95% of the time apricot glaze.  But, as I said, I wasn't making
> fruit tarts :-)  The caramel was going to be crumbles, but it never got dry
> enough to break..
>
> Thanks for trying to find a solution though ;-)