Otherwise, does anyone have any tips for candying nuts? I made an orange praline creme brulee yesterday (eaten today) and it calls for pecan halves to be soaked in Grand Marnier, coated in sugar, then candied using the torch. I tried that out but it was a royal pain as I don't have fine control over the flame. After leaving the nuts out to cool and coming back to discover that half were missing (that's okay, all of them were gone today...), I decided to make a basic caramel and candy them that way. They weren't bad although the nuts didn't soak long enough in the GM, but it made a royal mess (sugar filaments everywhere...). So... does anyone have any suggestions? Also, does anyone know what happens if you overcook a creme brulee? The orange praline brulee tasted fine but texture-wise was quite "heavy". I'm not sure if it cooked too long or if I should use something like half and half or homo milk. I have no idea. >.<;
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- Shadow (
kagedreams) wrote,
Shadow
kagedreams
- Mood:
tired
Link and Quick Q (cooking)
Otherwise, does anyone have any tips for candying nuts? I made an orange praline creme brulee yesterday (eaten today) and it calls for pecan halves to be soaked in Grand Marnier, coated in sugar, then candied using the torch. I tried that out but it was a royal pain as I don't have fine control over the flame. After leaving the nuts out to cool and coming back to discover that half were missing (that's okay, all of them were gone today...), I decided to make a basic caramel and candy them that way. They weren't bad although the nuts didn't soak long enough in the GM, but it made a royal mess (sugar filaments everywhere...). So... does anyone have any suggestions? Also, does anyone know what happens if you overcook a creme brulee? The orange praline brulee tasted fine but texture-wise was quite "heavy". I'm not sure if it cooked too long or if I should use something like half and half or homo milk. I have no idea. >.<;
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